Ultimate Fish & Chips Recipe with Gourmet Tartar Sauce | Delicious Summer Seafood
Summer is the perfect season to explore fresh fishing adventures, enjoy the open water, and savor your own catch! This classic fish and chips recipe is ideal for celebrating the season, featuring flaky white fish like cod or Petrale sole. Whether cooking for four or more, remember that batch cooking in the oven keeps your fish warm and crispy between servings. Plus, you can reuse the strained oil for frying again, making this recipe both economical and environmentally friendly.
This dish is complemented by a homemade gourmet tartar sauce, packed with tangy and savory flavors that elevate the experience. Enjoy this delicious, restaurant-quality seafood at home, perfect for summer gatherings or a special treat after a day on the water.
Ingredients:
Gourmet Tartar Sauce:
- 1/2 cup mayonnaise (homemade or store-bought)
- 2 tablespoons chopped cornichon
- 1 tablespoon finely chopped shallot
- 1/2 teaspoon chopped fresh dill
- 2 tablespoons capers, drained and chopped
- 1/2 teaspoon malt vinegar
- Fresh lemon juice to taste
Batter & Fish:
- 1 cup self-raising flour
- 1/4 cup + 2 tbsp cornflour
- 1 tbsp baking powder
- 1 1/2 teaspoons coarse salt
- 1 cup beer (lager or ale)
- 12 oz fish fillets (e.g., Petrale sole or cod), skinned and trimmed
- 1 large russet potato (for chips)
- 6 cups canola oil (for frying)
- Coarse salt, black pepper, fresh parsley for garnish
Directions:
Prepare the Tartar Sauce:
Mix mayonnaise, cornichon, shallot, dill, capers, vinegar, and lemon juice. Refrigerate for at least 2 hours or overnight for maximum flavor.
Fry the Chips:
Thinly slice potatoes to 1/16-inch thickness and soak in cold water. Heat oil to 325°F in a wok. Drain and dry potato slices, then fry in batches until golden and crispy (10-12 minutes). Drain on paper towels, season with salt.
Cook the Fish:
Cut fish fillets diagonally in half. Dip each piece in the batter, coating lightly. Fry in hot oil (350°F) until crispy and golden (2-3 minutes per batch). Drain on paper towels.
Serve:
Arrange fried fish and chips on plates, garnish with chopped parsley, salt, and pepper. Serve immediately with the homemade tartar sauce for a truly memorable summer seafood feast.
Additional Tips:
- Use fresh, high-quality fish for the best flavor and texture.
- Adjust oil temperature as needed to maintain crispiness without burning.
- Reuse strained oil for repetitive frying, making your seafood meals more sustainable.
Enjoy this classic fish and chips recipe with a gourmet twist, perfect for summer cookouts, fishing trips, or indulging in a seaside-style feast at home!
