Fish & Chips with Tartar Sauce

Ingredients for 6 servings:

• 1 kg cod fillet(s) or redfish fillet or pollock fillet
• 420 g wheat flour type 405 or 550 or spelt flour type 630
• 2 tsp baking powder
• 2 tsp salt
• n. B. Beer
• black pepper, freshly ground
• 250 ml mayonnaise
• ½ tbsp capers, chopped
• 1 tbsp cornichon(s), finely chopped
• 1 tbsp parsley, flat, finely chopped
• some lemon juice, freshly squeezed
• ½ tsp tarragon, finely chopped
• some lemon zest
• some Tabasco
• some Worcestershire sauce
• 1 small spring onion(s) with green, very finely chopped
• Fat for frying

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Recipe of the classic from England

Mix the flour, baking powder, and salt. Whisk in the beer until a smooth, thick batter forms. The amount of beer varies greatly depending on the type of flour and its fineness, so don’t pour it all in at once. The batter is good if it adheres well to the fish when pulled through, but drips easily. Too thick a batter will absorb too much fat, and you’ll only taste the batter and not the fish. Let the batter rest for about 20 minutes. Heat the frying oil. Wash the fish, debone it, and pat it dry completely. Cut the fillet crosswise into 3-4 cm wide strips, season with salt and pepper, dip it in the beer batter (using a meat fork), and slowly slide it into the 175°C hot oil. Don’t add too many at once, or they’ll stick together, the oil will cool too quickly, and the fish will become oily and mushy on the inside. Do not place the fish pieces in the fryer basket, as the fish will not come out of the fryer. Fry until golden brown. Store on a wire rack with a drip tray underneath in a preheated oven at 90°C. For the chips, it’s easiest to use ready-made thick fries, which you can fry after the fish. CK has very good fries recipes if you want to make your own. For the tartar sauce: Mix the ingredients together and refrigerate for half an hour. It can also be made the day before. Season with salt and pepper if the sauce has been refrigerated. Malt vinegar or balsamic vinegar also go well with fish and chips.