Fish and Chips

FISH AND CHIPS WITH HOMEMADE TARTARE
Recipe courtesy Tyler Florence
050609-fish_n_chips1

Yield: Serves 4

Time: 1 hour

1 lb halibut fillets

2 cups flour

1/2 cup cornstarch

2 tablespoons baking powder

1 1/2 teaspoons salt

2 yolks

1 1/2 cups club soda

4 large russet potatoes

2 lemons, cut into wedges for garnish

Parsley leaves, for garnish

Kosher salt and freshly ground black pepper

Vegetable oil for deep frying

Homemade Tartare Sauce:

1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons capers, chopped

1/4 cup chopped cornichons

2 tablespoons chopped flat leaf parsley

1 tablespoon tarragon, finely chopped

1/2 lemon, juiced

Pre-heat oven to 350 degrees F.

Bake potatoes on a tray in hot oven for 30-45 minutes – until knife tender.  This can be done the night before or ahead of time.  Cut each potato into 6 or 8 wedges depending on the size.  Heat 3 inches of oil in a deep fryer.  Or you can heat 3-inches of oil in a deep pot.  Begin by frying half the wedges at a time for 4 to 5 minutes until crispy and brown. Drain on paper towels and season with salt.

In a large mixing bowl, combine the flour, cornstarch, baking powder and salt.  Make a well in the center and gradually pour in the club soda whilst whisking.  Work your way from the center out slowly combining the dry ingredients to form a smooth batter.  Lightly coat the fillets of fish in seasoned flour then dip in batter and fry in 375 degree F oil.  Fry for 4-5 minutes until crispy and golden brown.  Remove and drain on paper towels, then season with salt.  Serve with crispy fried parsley leaves and lemon wedges.

Prepare the tartare sauce. In a small mixing bowl, combine all the tartar sauce ingredients.  Set aside in the refrigerator for 10-15 minutes before serving to let the flavors come together.

Comments are closed.