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Fish and Chips with Tartar Sauce

Fish and Chips with Tartar Sauce
Photo by Scott Phillips

Ingredients

  • ¾ cup mayonnaise
  • 2 lb. russet potatoes, peeled and cut lengthwise into ½-inch-thick sticks
  • Malt vinegar for serving
  • 6-¾ oz. (1-½ cups) unbleached all-purpose flour
  • 2 tsp. thinly sliced fresh chives
  • 4 thick cod or haddock fillets (6 oz. each), preferably cut from the head end
  • Kosher salt and freshly ground white pepper
  • + 11 more ingredients
    • 3-½ tsp. baking powder
    • 8 to 9 cups canola oil
    • 2 tsp. chopped fresh flat-leaf parsley
    • 1-½tsp. prepared English mustard, such as Coleman’s
    • 1 tsp. minced green olives
    • 1 tsp. minced gherkins
    • Freshly ground black pepper
    • Kosher salt
    • 1-¼ cups ice-cold water
    • 1 large lemon, cut into wedges
    • 1 tsp. minced capers

In a small bowl, combine all of the ingredients, adding salt and white pepper to taste. Cover and refrigerate until ready to use, up to 1 day ahead.

View full recipe at Fine Cooking

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