FISH AND CHIPS with homemade tartare sauce

Western recipesFish
Written By Shilpa Anand

INGREDIENTS FOR TARTAR SAUCE

  • 1cup mayo

  • 2tbsp onion, finely chopped

  • 2tbsp capers 

  • 3 cornichon pickles, diced

  • 2tbsp Dijon mustard

  • 1tsp lemon juice 

  • Zest of half lemon 

  • 1tbsp chives

  • 1tbsp malt vinegar 

  • Salt and pepper to taste 

INSTRUCTIONS

  • mix and combine everything together in a bowl 

  • Rest for 30 -45 mins before serving 

INGREDIENTS FOR BATTER 

  • 200 gms All-purpose flour 

  • 200 gms rice flour 

  • 1tbsp honey 

  • 300 ml of beer ( Pilsner or lager) 

  • 1tbsp baking powder 

  • 300 ml vodka

INSTRUCTIONS 

  • combine all ingredients in a bowl, adding beer last 

  • Stir to combine until it just comes together 

  • Some lumps are ok to be left out 

  • Wrap and leave aside in the fridge to chill 

LETS FRY 

  • 4 cod/flounder or any white fish fillets about 4-6 ounces 

  • Lightly seasoned fish with salt and leave aside for an hour 

  • Preheat oil 

  • Dip fish in batter and deep fry

Once the batter is set, drizzle some more batter on the surface of the fish back and forth quickly to create more crispiness 

  • Then cook fish until it’s golden brown all over and the fish is cooked through

Serve your delicious Fish and chips with tartar sauce, lemon wedge

 
Shilpa Anand
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