Fish and Chips with Tartar Sauce
- 3/4 cup mayonnaise
- 2 tsp. thinly sliced fresh chives
- 2 tsp. chopped fresh flat-leaf parsley
- 1-1/2tsp. prepared English mustard, such as Coleman’s
- 1 tsp. minced green olives
- 1 tsp. minced gherkins
- 1 tsp. minced capers
- Kosher salt and freshly ground white pepper
- 8 to 9 cups canola oil
- 2 lb. russet potatoes, peeled and cut lengthwise into 1/2-inch-thick sticks
- 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
- 3-1/2 tsp. baking powder
- Kosher salt
- 1-1/4 cups ice-cold water
- 4 thick cod or haddock fillets (6 oz. each), preferably cut from the head end
- Freshly ground black pepper
- 1 large lemon, cut into wedges
- Malt vinegar for serving
- Produce
- Chives, fresh (2 tsp.)
- Flat-leaf parsley, fresh (2 tsp.)
- Gherkins (1 tsp.)
- Lemon, large wedges (1)
- Russet potatoes (2 lb.)
- Seafood
- Cod or haddock, thick (4)
- Condiments
- Capers (1 tsp.)
- English mustard, prepared (1 1/2 tsp.)
- Green olives (1 tsp.)
- Malt vinegar (1)
- Mayonnaise (3/4 cup)
- Cooking & Baking
- All-purpose flour, unbleached (6 3/4 oz.)
- Baking powder (3 1/2 tsp.)
- Black pepper, Freshly ground (1)
- Canola oil (8 cups)
- Kosher salt (1)
- Kosher salt and freshly ground white pepper (1)
- Drinks
- Water (1 1/4 cups)
Preparation
Read recipe preparation on finecooking.com
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Published July 5, 2012 (7 months ago).
14 people saved this recipe.
