John Myers
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Fish’n Ships with Tartar Sauce
The perfect fish’n ships with tartar sauce recipe with a picture and simple step-by-step instructions.
Fish:
- 400 g Cod fillet
- 2 tbsp Lemon juice
- Pepper salt
Batter:
- 80 g Flour
- 0,5 tsp Baking powder
- 0,5 tsp Salt
- 1 Egg size M.
- 100 ml Beer light
- Frying oil
Ships:
- 500 g Potatoes big
- 2 Garlic cloves
- 1 tsp Thyme
- Pepper salt
- 5 tbsp Sunflower oil
Tartar sauce:
- See link at the end of the recipe
Batter:
- Separate egg. Mix flour, baking powder, salt, egg yolk and beer to form a smooth dough and leave to swell at room temperature for 30 minutes.
Preparing fish:
- Wash the fish, dry well, debone and cut into 50 g portions. Drizzle with the lemon juice, season with pepper and salt and chill for a moment.
Preparation ships:
- Peel the potatoes, cut in half lengthways and cut the halves into 3 wedges. Then pat dry well. Skin the garlic.
Preparation:
- Preheat the oven to 200 °. Fill a large pot 2/3 full with frying oil and heat it up slowly.
- Heat the 5 tablespoons of oil in a pan. Just press on the garlic and add to the hot oil together with the potato wedges. Scatter thyme on top, reduce the heat a little and bake the wedges for 8 minutes until golden on all sides.
- While doing this, stir the beer batter again, beat the egg whites until stiff and fold in.
- After the 8 minutes have elapsed, lift the potatoes out of the oil, degrease them on kitchen paper, place on a baking tray, season with pepper and salt and place in the oven for about 5 minutes. Then switch the heat down to 180 °.
- Test the temperature of the frying oil by dipping the handle of a wooden ladle or wooden stick into it. When it blows vigorously, the oil is ready to fry. Now pull the pieces of fish through the beer batter and bake in the oil for 4 – 5 minutes until golden. Regulate the heat of the oil. It shouldn’t get hotter than 180 °. After frying, lift the parts out with a sieve ladle and degrease on kitchen paper.
- Take the potatoes out of the oven and serve everything together with the tartar sauce. A pea and mint puree is actually served with it, but that’s not our case.
- The link for the recipe for the tartar sauce here: Blitz mayonnaise and tartar sauce without egg
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