Fish and Chips
with Tartare Sauce
Ingredients
- 4 pieces of firm white fish (around 150g each - you can use cod, barramundi, snapper etc.)
- 4 potatoes, cut into chips
Batter
- 200 g plain flour
- 1 can beer (approx. 350ml), keep refrigerated until needed
- Cornstarch for dusting
- 1 tsp baking powder
Tartare Sauce
- 1/2 cup mayo
- 1/4 cup gerkins, finely chopped
- 1 tbsp capers, finely chopped
- 1/2 lemon, juice and zest
- 2 tbsp dill, chopped
- 1 tsp sugar
Instructions
- Tartare sauce: combine all the ingredients for tartare sauce together in a bowl and set aside.
- Pat your pieces of fish dry. Sprinkle over a bit of salt and coat the fish in some cornflour. Brush off any excess flour from the fish and set aside.
- Heat up a pot of oil to 180-190C / 350-375F. Fry the chips until golden brown, remove from oil and sprinkle over some salt. Or you can just airfry frozen chips if you want a shortcut.
- Batter: Combine the flour, baking powder and a pinch of salt into a bowl. Pour in the cold beer and whisk until well combined.
- Dip the fish into the batter to get an even coat and carefully drop it into the hot oil (be careful of your fingers!). Fry for ~5-6 minutes or until golden and cooked through.
- Serve with chips and tartare sauce.