Fish and chips with tartare sauce

by Nathan Outlaw
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Ingredients

Fish & Shellfish

  • 4 hake fillets, each weighing 130g

Store Cupboard

  • 3 egg yolks
  • 1 tsp English mustard
  • 2 tsp capers, chopped
  • salt
  • pepper
  • 230g of plain flour
  • 15g of dried yeast
  • 1 tsp salt
  • 1 tsp sugar
  • salt, season

Oils & Vinegars

  • 1 tsp white wine vinegar
  • 250ml of rapeseed oil
  • vegetable oil, for frying

Salad & Fresh Herbs

  • 1 tsp fresh tarragon, chopped
  • 1 tsp fresh chives, chopped
  • 1 tsp fresh chervil, chopped
  • 1 tsp fresh parsley, chopped

Fruit & Vegetables

  • 2 gherkins
  • 6 large Maris piper potatoes
  • 100g of peas, boiled

Beverages

  • 350ml of ale