Fish And Chips With Homemade Tartare

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Tyler Florence
Nutrition per serving    (USDA % daily values)


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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



Pre-heat oven to 350 degrees F.


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.


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.


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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