Classic Fish & Chips With Home Made Tartare Sauce
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Difficulty Rating: Easy
Buy Ingredients:Wild Scottish Haddock Fillets
- 4 Wild Scottish Haddock Fillets1kg of floury potatoes (Maris Piper)
- Vegetable oil for deep frying
For homemade Batter:
- 250g plain flour with a little extra for dusting
- 4 teaspoons of baking powder
- 275ml ice cold water
- Chef's Tip - Replace the water with a lager or stout to make the perfect beer batter
- 1 tablespoon distilled malt vinegar
For homemade Tartare Sauce:
- 200ml mayonnaise
- 1 teaspoon finely chopped gherkins
- 1 teaspoon finely chopped capers
- 1 small finely chopped shallot
- 2 teaspoon chopped parsley
- 1 teaspoon chopped chervil
- If haddock fillets are frozen defrost in fridge using package guidelines ready for cooking.
- First make the tartar sauce by mixing all the ingrediants together, season with a little salt, pepper and a squeeze of lemon juice.
- To make the batter; sift the flour and baking powder together, adding a few pinches of salt. Next add the water. Don't over mix the batter, a few lumps in the mixture is fine.
- To blanch the chips; peel the potatoes and cut into about 1cm thick chips. Pour the vegetable oil into a suitable deep pan. Heat the oil to 130oC then cook the potatoes in small batches until there just soft to the touch, drain the excess oil on a few sheets of paper towl.
- Heat the oil to 180oC. Season the flour kept back for dusting with salt and pepper.
- Lightly dust 2 of the fillets in flour then dip into the batter coating well then carefully place into the fryer.
- Fry for about 5 to 6 minutes, when the fish starts to float and the batter has turned a golden brown lift out and drain on paper towl. Repeat this process with the other 3 fillets.
- Next fry the chips in batches until golden brown and crispy then drain on paper towl.
- Sprinkle sea salt over the chips then serve with the haddock. Add a big dollop of tartare sauce and a few lemon wedges.