Fish And Chips With Homemade Tartare

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Tyler Florence
Nutrition per serving    (USDA % daily values)
CAL
980
FAT
87%
CHOL
96%
SOD
141%

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Ingredients for 4 servings

1 lb halibut fillets

2 cups flour

1/2 cup cornstarch

2 tablespoons baking powder

1 1/2 teaspoons salt

2 yolks

1 1/2 cups club soda

4 large russet potatoes

2 lemons, cut into wedges for garnish

Parsley leaves, for garnish

Kosher salt and freshly ground black pepper

Vegetable oil for deep frying

1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons capers, chopped

1/4 cup chopped cornichons

2 tablespoons chopped flat leaf parsley

1 tablespoon tarragon, finely chopped

1/2 lemon, juiced

Preparation

1.

Pre-heat oven to 350 degrees F.

2.

Bake potatoes on a tray in hot oven for 30-45 minutes – until knife tender. This can be done the night before or ahead of time. Cut each potato into 6 or 8 wedges depending on the size. Heat 3 inches of oil in a deep fryer. Or you can heat 3-inches of oil in a deep pot. Begin by frying half the wedges at a time for 4 to 5 minutes until crispy and brown. Drain on paper towels and season with salt.

3.

In a large mixing bowl, combine the flour, cornstarch, baking powder and salt. Make a well in the center and gradually pour in the club soda whilst whisking. Work your way from the center out slowly combining the dry ingredients to form a smooth batter. Lightly coat the fillets of fish in seasoned flour then dip in batter and fry in 375 degree F oil. Fry for 4-5 minutes until crispy and golden brown. Remove and drain on paper towels, then season with salt. Serve with crispy fried parsley leaves and lemon wedges.

4.

Prepare the tartare sauce. In a small mixing bowl, combine all the tartar sauce ingredients. Set aside in the refrigerator for 10-15 minutes before serving to let the flavors come together.

View instructions at
Tyler Florence

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