Mitch Tonks shares his popular fish and chips with tartare sauce recipe – great for a family supper
You will need
- White fish fillet 4 x 150g, ask your fishmonger for the best of the catch
- Egg yolks 2
- Dijon mustard 1 tbsp
- White wine vinegar 3 tbsp
- Vegetable oil 200ml
- Capers 1 tbsp, roughly chopped
- Gherkins 1 tbsp, roughly chopped
- Green olives 4-5, chopped
- Red onion ½, chopped
- Parsley small handful, finely chopped
- Plain flour 6 tbsp
- Cornflour 6 tbsp
- Salt a pinch
- Your favourite ale 400-500ml
- Lemon 1
- Maris piper potatoes 8, large, peeled and cut into chunky chips
- First make the tartare sauce. Whisk together the egg yolks, mustard and vinegar and while whisking pour in the oil in a steady stream until you have a thick creamy mayonnaise. Taste and season and add a squeeze of lemon. Then stir in the onion, gherkins, capers, parsley and olives. The sauce should be quite piquant and chunky and have the consistency of very thick double cream.
- Mix the flours together and whisk in enough ale and pinch of salt until you have a double cream consistency.
- Heat a deep fat fryer to 190°c. Dip the fish in batter and drop carefully into the hot oil, which should immediately sizzle. Shake the basket gently so it doesn’t stick and cook for about 3-5 minutes. Don’t overload the basket or the oil will cool and you’ll get soggy batter. Three pieces of fish at a time will be fine.
- Cook the chips in oil heated to about 140°c for 8-9 minutes, so they’re just cooked. Then put them back in the oil for a further 2-3 minutes at 190°c, so they crisp up at the last minute.