RECIPE: FISH AND CHIPS WITH TARTARE SAUCE

The Rockfish Poole know how to create the perfect fish and chips, which is why we've shared their divine recipe below...

Serves 4

Ingredients

• 4 x 150g white fish fillet, visit https://greensladefish.co.uk/ for delicious fresh fish.
• 2 egg yolks
• 1 tbsp Dijon mustard
•  3tbsp white wine vinegar
• 200ml vegetable oil
• 1 tbsp capers, roughly chopped
• 1tbsp gherkins, roughly chopped
• 4-5 green olives, chopped
• ½ red onion, chopped 
• Small handful parsley, finely chopped
• 6tbsp plain flour
• 6tbsp cornflour
• Pinch salt
• 400-500ml your favourite ale 
• 1 lemon
• Maris Piper potatoes – enough for 4 people for chips, about 8 large potatoes, peel and cut into chunky chips

Method

First make the tartare sauce.  Whisk together the egg yolks, mustard and vinegar and whilst 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 degrees. 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 degrees for 8-9 minutes, so they’re just cooked. Then put them back in the oil for a further 2-3 minutes at 190 degrees, so they crisp up at the last minute.

Find out more about The Rockfish HERE!