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 sugar
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