Classic Fish and Chips with Homemade Punchy Tartar Sauce
This recipe/video is the third of my Iceland Inspired dishes Series. I am excited to share this tasty recipe because it is perfect for the summer season of easy entertaining.
I just had this conversation with my husband over an early bite before an evening flight at a seafood bar… he said “you always order fish and chips when it’s on the menu and often are disappointed.”
Well, maybe that is the case because often the portions of batter to fish are way off with to much batter and not a lot of fish which causes OR aka “order regret.”
This recipe that I have whipped up will not disappoint. The tempura batter is just enough to satisfy the crispy factor but main attraction is the moist fish.
And never say never, I used to say tartar sauce is one of the few things I dislike. And then I started making my own. It is savory more than the sweet and perfect to dip most anything in.
And salt and vinegar chips might be my favorite salty vice. If I had to have one chip on a long road trip–hands down I would be packing salt and vinegar chips. But these are effortless to make and round the whole dish together.
INGREDIENTS:
1 pound of cod (3-4 oz. pieces of fish), or a white flaky but firm fish
Vegetable oil, for frying
Batter:
1 cup of All purpose flour
1 teaspoon of cornstarch
1 1/2 seltzer
A pinch of kosher salt
A pinch a smoked paprika
Tartar sauce:
Juice of 1/2 a lemon
1/2 cup Capers
1/2 cup Cornichons
1 tbsp dijon Mustard
1/4 cup organic Mayo
Hot sauce, a few dashes
Black finishing salt, optional
A lemon, cut in big chunks
Simple Salt and Vinegar chips:
http://thebourneexplorer.com/2014/12/06/simple-salt-vinegar-chips/
NOTE: If you have extra tartar sauce, mix it into your left over chicken or fish and make a salad for sandwiches.
METHOD:
In a large dutch oven or heavy bottom pot, heat oil to 365 degrees. Season the pieces of fish with salt and pepper, on both sides.
In a small bowl combine mayo, dijon mustard, cornichons, paprika, lemon juice, and season with salt and pepper, and a few dashes of hot sauce.
In a separate bowl, combine the all purpose flour, corn starch, remaining paprika, kosher salt, pepper, and pour in seltzer water.
Carefully place the fish into the oil for 3 to 4 minutes or until golden brown. With a spider or a slotted spatula, remove fish and season with black salt.
On a big platter, place the pieces of fish, the chips, a bowl of tartar sauce and chunks of fresh lemon. And serve!
Watch this video to see the full process!
A perfect recipe for Memorial Day Weekend. 😉
Satisfy your senses,
Amanda (follow me on Twitter!)
