Fish and chips with tartare sauce
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This classic fish and chips recipe from Nathan Outlaw demands even a homemade tartare sauce. This battered fish recipe uses hake and is given added gravitas by the knowledge that Nathan Outlaw is perhaps Britain's best fish and seafood chef and has recently produced a phenomenal cookbook, British Seafood.
Ingredients
Fish
- 4 hake fillets, each weighing 130g
Tartare sauce
- 3 egg yolks
- 1 tsp English mustard
- 1 tsp white wine vinegar
- 250ml of rapeseed oil
- 1 tsp fresh tarragon , chopped
- 1 tsp fresh chives , chopped
- 1 tsp fresh chervil , chopped
- 1 tsp fresh parsley , chopped
- 2 gherkins
- 2 tsp capers , chopped
- salt
- pepper
Beer batter
- 350ml of ale
- 230g of plain flour
- 15g of dried yeast
- 1 tsp salt
- 1 tsp sugar
Chips
- 6 large Maris piper potatoes
- salt , season
- vegetable oil, for frying
To plate
- 100g of peas , boiled
Equipment
- Deep fat fryer
Method
1
For the tartare sauce, start by making the mayonnaise. Whisk the egg yolk, vinegar and mustard together in a bowl until well combined. Slowly add the rapeseed oil in a steady stream while continuing to whisk until emulsified
- 3 egg yolks
- 1 tsp English mustard
- 1 tsp white wine vinegar
- 250ml of rapeseed oil
2
Finely dice the gherkins and add to the mayonnaise along with the capers and chopped herbs. Taste and adjust the seasoning with salt and pepper as necessary. Store in the fridge until ready to serve
- 1 tsp fresh tarragon
- 1 tsp fresh chives
- 1 tsp fresh chervil
- 1 tsp fresh parsley
- 2 gherkins
- 2 tsp capers
- salt , season
- pepper , season
3
For the beer batter, combine the flour, yeast, salt, sugar and beer. Whisk together to form a smooth mixture and leave in a warm place for 10 minutes to activate the yeast and develop the flavour. Move to a cooler place until ready for frying
- 230g of plain flour
- 15g of dried yeast
- 1 tsp salt
- 1 tsp sugar
- 350ml of ale
4
To start the chips, peel the potatoes, then cut into large chips. Put them in a saucepan, cover with cold water and bring to the boil. Cook until still slightly raw in the centre, strain and cool
- 6 large Maris piper potatoes
- vegetable oil
- salt
5
Heat some vegetable oil in a deep-fat fryer to 180˚C ready to cook the fish and chips. Once the fryer has come up to temperature, add the chips to the fryer basket and drop into the hot oil. Cook until golden brown, remove from the fryer and allow all the oil to drip off. Place in a bowl and season generously with salt
6
To cook the fish, mix the beer batter again to ensure it is smooth. Drag each fillet of hake through the mixture to evenly coat and drop into the fryer. Cook for 6-8 minutes until golden brown. Always drop items into the fryer away from the body so the oil does not splash back
- 4 hake fillets
7
To serve, place the fish on top of the chips and serve with peas and a healthy dollop of tartare sauce
- 100g of peas
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Fish and chips with tartare sauce
