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Fish and chips with tartare sauce
Fish and chips with tartare sauce
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Experience a gourmet twist on this classic favorite.
Ingredients:
  • 4 x 400g large sebago potatoes or coliban potatoes, scrubbed, patted dry
  • Vegetable oil, to deep-fry
  • Cornflour, to dust
  • 8 x 120g flathead fillets, skinned, pin-boned
  • Lemon cheeks, to serve
  • 2 egg yolks
  • 11.80 gm Dijon mustard
  • 150ml olive oil
  • 1 lemon, juiced
  • 150ml grapeseed oil (see note)
  • 1 drop Tabasco sauce (optional)
  • 40.00 ml baby capers, roughly chopped
  • 45g (1/4 cup) finely chopped cornichons (small gherkins)
  • 1 small eschalot, finely chopped
  • 20.00 ml finely chopped chervil
  • 20.00 ml finely chopped flat-leaf parsley
  • 20.00 ml finely chopped chives
  • 125g plain flour
  • 125g self-raising flour
  • 36.40 gm olive oil
  • 375ml Sparkling Ale, (see note) chilled
Instructions:
  • Create a smooth tartare sauce by blending egg yolks, mustard, and 1 teaspoon salt in a food processor. While the processor is running, slowly drizzle in olive oil, starting with drops then a steady stream until thick and creamy. Mix in half of the lemon juice, then slowly pour in grape seed oil until emulsified. Place in an airtight container and stir in the rest of the lemon juice and ingredients. Chill in the fridge for up to 5 days before serving.
  • For the beer batter: Combine sifted flours and 1 teaspoon of salt in a bowl. Create a well in the center, pour in oil, and slowly add beer while whisking to create a thick batter with some lumps; let it rest for 20 minutes.
  • For crispy chips: Fill a deep fryer or large saucepan one-third full with oil and heat to 140C (small bubbles should form when a wooden spoon is dipped in). Cut potatoes into 1cm-thick slices, then into 1cm-wide chips. Pat dry, fry in two batches for 4 minutes until cooked but not colored. Drain on paper towel, store for up to 3 hours. Save the oil for later use.
  • 1. Preheat frying oil to 180C (or until a spoonful of batter sizzles). Fry chips in 3 batches, turning occasionally, for 5 minutes or until golden brown. Drain on paper towels and transfer to a baking paper-lined oven tray to keep warm in a low oven.
  • Heat frying oil to 180C (or until a spoonful of batter sizzles). Sprinkle cornflour on a plate. Coat fish in cornflour, then dip in batter, and gently lower into oil. Fry 4 pieces for 3 minutes until golden, turning halfway. Drain on paper towel, keep warm in the oven.
  • With a slotted metal spoon, skim off any excess batter from the oil. Continue the process with the rest of the fish, cornflour, and batter.
  • After baking the fish and chips, sprinkle them with a touch of salt. Present them hot with a side of tangy tartare sauce and fresh lemon wedges.

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