Fish and chips with tartar sauce

18 November 2022
Prep time
Total time
2 cod fillets
All purpose flour
Seed oil
For the batter
125ml beer
75g self raising flour
25g cornflour 
5g turmeric
For the potatoes
2 potatoes
1 L water
Seed oil
For the tartar sauce
100g mayonnaise 
1 boiled egg
20g caper
1 tbsp chopped parsley
Juice for half lemon
30g chopped shallot

For the batter:
1. In a large bowl, add all the ingredients for the batter and mix with a whisk.
2. Cover with a film and leave aside for about 20-30 minutes.


For the potatoes:
1. Clean the potatoes and cut them into strips.
2. Wash very well with cold water.
3. Place the water and the cut potatoes in a saucepan. Boil until just before they start to melt. Drain, place in a strainer and transfer to the refrigerator for about 40 minutes.
4. Heat the seed oil in a saucepan to 180-190 degrees Celsius.
5. Fry our potatoes until they turn golden brown, transfer to absorbent paper and salt.


For the tartare:
1. On a cutting board, chop the shallot, caper and parsley.
2. Place all the ingredients in a bowl except the boiled egg.
3. Cut the egg into small pieces and place it in a sieve.
4. With a silicone spatula, press the egg until it melts and passes to the other side.
5. Add the melted egg to the bowl and mix very well.
6. Correct the taste with salt and pepper.


For the cod:
1. Heat our seed oil in a pot.
2. Dry the cod fillets very well with absorbent paper and cut them into 3 equal parts. Add salt and pepper.
3. Transfer to the flour and sprinkle the entire surface of the fillet.
4. Immediately afterwards, dip the fillet into the batter and then into the hot oil.
5. Fry for about 3-4 minutes until golden.


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