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Mitch Tonk's fish and chips with tartare sauce

Published on July 30, 2014
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Mitch Tonks' fish and chips recipe

Mitch Tonks shares his popular fish and chips with tartare sauce recipe – great for a family supper

Serves 4

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


  1. 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.
  2. Mix the flours together and whisk in enough ale and pinch of salt until you have a double cream consistency.
  3. 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.
  4. 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.

Chef’s tip:  ‘There are numerous variations you can do, beer or beef dripping in the batter, chips oven cooked or double fried – all of these are good to try to see what you prefer.’

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