Fish and chips with tartar sauce
7 servings
50 minutes
Fish and chips with tartar sauce is a legendary dish of British cuisine that has captured the hearts of millions. Originating in the 19th century, it has become a symbol of cozy pubs and seaside ports in England. The crispy golden crust of cod, cooked in airy beer batter, perfectly complements the fish's tenderness inside. Potatoes fried to perfection add heartiness and warmth. Tartar sauce is an exquisite addition that brings sweet and sour notes thanks to capers, gherkins, and lemon juice. This dish is perfect for friendly gatherings, family dinners, or simply enjoying the taste of classic cuisine. Serve it with a wedge of lemon – and there you have it, the perfect balance of flavors that evokes nostalgia and a desire to try again.
1
For tartar sauce, chop the gherkins into small cubes, finely chop parsley, tarragon, and capers. Mix everything together, add lemon juice, homemade mayonnaise, and grated lemon zest. Season to taste and mix well.
- Gherkins: 100 g
- Parsley leaves: 8 g
- Tarragon leaves: 5 g
- Capers: 75 g
- Lemon juice: 1 teaspoon
- Homemade mayonnaise: 250 g
- Lemon zest: 10 g
- Sea salt: to taste
2
For the batter, mix 200 grams of flour, starch, and baking powder in a wide bowl. Add salt. Then, while stirring with a spatula, slowly pour in the beer and gradually add sparkling water while continuing to stir. Turn everything into a homogeneous mass.
- Wheat flour: 300 g
- Starch: 85 g
- Baking powder: 25 g
- Light beer: 250 ml
- Carbonated water: 125 ml
3
Cut the cod fillet into long strips 4-5 cm wide. First, coat each piece of fish in flour, then dip it in batter. Fry until golden in deep oil at 160 degrees.
- Cod: 750 g
- Wheat flour: 300 g
4
Serve the cod with a slice of lemon and tartar sauce.
- Lemon: 5 piece
- Homemade mayonnaise: 250 g