English Seaside Tangy Tartar Sauce For Fish And Chips Recipes

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REAL ENGLISH FISH AND CHIPS WITH YORKSHIRE BEER BATTER



Real English Fish and Chips With Yorkshire Beer Batter image

I was taught how to cook fish and chips by my mum when I was about 12 years old; we were living in Hong Kong at the time and it was my mum's way of treating us to a little bit of home as a treat! My mum had this recipe written down on the back of an old envelope stuck inside her Be-Ro cookbook from 1952 - I never use any other method now! One trick is to make sure that everything is prepared and assembled ready for frying takeoff!!! If you are cooking for two or more people, have your oven on with a lined tray to keep the fish and chips warm. If you really want to be totally authentic, cut up squares of greaseproof paper and sheets of newspaper - place the fish and chips onto the greaseproof paper and then into a sheet of newspaper. All you need now is a pickled onion, salt and MALT VINEGAR! TIPS for CHIPS: I notice one reviewer had difficulty with the chips. Here are a few tips or tricks for chips: Make sure they are DRIED thoroughly. Make sure the fat is VERY hot - 190 degrees C. Certain potatoes are better for chipping, such as King Edwards, Desiree, Majestic, Maris Piper, and Romano. You can soak the chips for an hour before the first frying - it extracts excess starch, which helps in the "crisping" process! Always drain them thoroughly before serving. I hope these tips will help!

Provided by French Tart

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

4 cod fish fillets or 4 haddock fillets
6 ounces plain flour
1 teaspoon bicarbonate of soda
1 (8 fluid ounce) bottle british beer, Small
1/2 lemon, juice of
salt & pepper
extra flour
3 lbs potatoes, peeled & chipped
good quality cooking fat or oil

Steps:

  • Heat fat up in a chip pan or automatic deep fat fryer - mine has a chip setting which is 190°C.
  • Peel the potatoes and cut into chunky sized chips. Rinse and dry thoroughly.
  • Fry chips for about 3 minutes until soft but NOT coloured. Drain and shake well and set to one side.
  • Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly - this is VERY important, it stops the batter sliding off when fried! Leave the fish fillets in the flour whilst you make the batter.
  • Some people say you should make the batter at least one hour before - I have found little difference - so make it before if it is convenient or now!
  • Put flour, bicarbonate of soda, salt and pepper into a large roomy bowl. Add the beer gradually, stop when you have a thick coating type of batter. Drink any beer that is left! Whisk thoroughly until it is smooth and there are no lumps.Add the lemon juice OR a splash of malt vinegar if desired. Mix thoroughly again.
  • Have your plates, newspaper or whatever ready for eating!
  • Adjust deep fat fryer to fish frying temperature of 160°C.
  • Take one fillet of fish at a time and holding it by the tail or thin end (!) swirl it around the batter until well coated - plunge into hot fat immediately. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook - about 6 to 10 minutes depending on the thickness. Place onto a tray and keep warm in the oven.
  • Turn up the heat setting to 190°C again and cook your chips until golden and crisp.
  • Serve on plates or newspaper with salt & vinegar!
  • All you need now is a pint of warm beer and Coronation Street on the TV to set the scene!
  • This batter is great for small fish goujons, chicken goujons and also tempura vegetables too.

ENGLISH SEASIDE TANGY TARTAR SAUCE FOR FISH AND CHIPS



English Seaside Tangy Tartar Sauce for Fish and Chips image

Whitby and Scarborough on the North Yorkshire coast of England were the places of inspiration for me with this recipe, they specialise in locally caught fish, perfect for this iconic English dish. Whereas fish and chips are usually only accompanied by salt and vinegar (Malt vinegar please!) when eaten out of newspaper, when eaten in a Fish and Chip Cafe or Restaurant, you are always served this tartar sauce with your meal, tangy and wonderful with the fish especially and a squeeze of lemon. If I close my eyes I can almost imagine the sun on my face and the salty smell in the air, with seagulls wheeling around above, and the smell of that special supper or lunch to follow, after exploring the little cobbled streets. This is a bit of a cheats version as it uses ready made mayonnaise; however, if you do make your own, then please use your own home-made mayo for this recipe, as I often do. Now all you need is a sun hat, a deck chair and plenty of time to do nothing before enjoying your fish supper!

Provided by French Tart

Categories     Onions

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 10

150 ml good quality mayonnaise or 150 ml home-made mayonnaise
150 ml creme fraiche or 150 ml sour cream
1 large shallot, peeled and finely chopped
4 teaspoons finely chopped capers
4 teaspoons finely chopped gherkins or 4 teaspoons cornichons
4 teaspoons finely chopped english fresh curly-leaf parsley
4 teaspoons of finely chopped chives
2 tablespoons lemon juice
salt, to taste
white pepper, to taste

Steps:

  • Place all ingredients in a bowl and mix well. ( Allow the flavours to infuse for an hour before serving).
  • Place in an airtight jar or container and store in the fridge for up to one week.
  • Serve with fish and chips or ALL manner of seafood and fish!

FISH AND CHIPS WITH TARTAR SAUCE



Fish and Chips with Tartar Sauce image

Provided by Sandra Lee

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

Vegetable oil
3 cups dry wheat breakfast cereal squares
1 cup all-purpose flour
1 packet garlic ranch dressing mix
1/8 teaspoon salt
1 pound Halibut fillets cut into 3 by 1-inch strips
2 eggs, lightly beaten
Chips, recipe follows
Tartar Sauce, recipe follows
1/4 cup sweet relish
1 cup mayonnaise
1 teaspoon yellow mustard
1/2 lemon, juiced
Salt and pepper

Steps:

  • Fill fryer with vegetable oil to its maximum level, or fill a deep pot no more than halfway with the oil. Preheat fryer to 350 degrees F.
  • Fill a gallon resealable plastic bag with 3 cups wheat cereal. Using a rolling pin, lightly crush cereal into small crumbs. Set aside.
  • In a shallow bowl, combine flour, ranch dressing mix, and salt. Coat fish with seasoned flour mixture then shake off excess flour. Dip in eggs and roll in crushed cereal. Continue with remaining fillets. Carefully add 3 to 4 pieces in fryer and cook until golden brown and crisp. Repeat with remaining fillets.
  • Serve with tartar sauce and seasoned chips.
  • In a small dish, strain relish and discard juices. In a separate bowl, combine strained relish with mayonnaise, mustard, and lemon juice. Stir thoroughly. Add salt and pepper to taste. Serve with fried halibut.

FISH & CHIPS WITH HOMEMADE TARTAR



Fish & Chips with Homemade Tartar image

Provided by Tyler Florence

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 19

4 large russet potatoes, scrubbed and rinsed
Vegetable oil, for deep-frying
Kosher salt and freshly ground black pepper
2 cups all-purpose flour, plus 1 cup for dredging
1/2 cup cornstarch
2 tablespoons baking powder
2 egg yolks
1 1/2 cups club soda
1 pound monkfish fillets, cut into strips or pieces
Fresh flat-leaf parsley leaves, for garnish
2 lemons, halved, for serving
Tartar sauce, for serving
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup cornichons, chopped
2 tablespoons capers, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh tarragon
Juice of 1/2 lemon

Steps:

  • Preheat the oven to 350 degrees F.
  • Prick the potatoes all over with a fork and place them on a baking sheet. Bake until knife-tender, 30 to 45 minutes. (If you like, you can do this the night before and refrigerate the potatoes until ready to cut and fry.) Cut each potato into 6 or 8 wedges, depending on size.
  • Heat about 4 inches of oil in a large, heavy pot until a deep-frying thermometer registers 375 degrees F. In two batches, fry the potato wedges until crispy and golden brown, 4 to 5 minutes. Drain on paper towels and season with salt. Set aside and keep warm.
  • In a large bowl, combine the 2 cups flour, cornstarch, baking powder and 1 1/2 teaspoons salt. Make a well in the center and add the egg yolks. Gradually whisk in the club soda, working your way out from the center to form a smooth batter.
  • Season the 1 cup flour with salt and pepper. Dredge the fish fillets on both sides in the seasoned flour and then dip them in the batter. Fry a few pieces at a time until crispy and golden brown, 4 to 5 minutes. Drain on paper towels and season with salt.
  • When the fish is done, place some parsley leaves in the hot oil and fry until crispy and slightly translucent, 15 seconds. Drain on paper towels.
  • Serve the fish with lemon halves, crispy fried parsley leaves and homemade tartar sauce.
  • Combine the mayonnaise, sour cream, cornichons, capers, parsley, tarragon and lemon juice in a small bowl. Refrigerate for 10 to 15 minutes before serving.

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