Fish And Chips With Tarragon Malt Vinegar Mayonnaise Recipes

MALT VINEGAR-TARRAGON AIOLI

Steps:

• Whisk together the mayonnaise, vinegar, and tarragon in a bowl. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes and up to 8 hours before serving.

FISH AND CHIPS

Steps:

• Slice the potatoes about 1/16 of an inch thin with a vegetable slicer or mandolin. Transfer to a large bowl and soak in tepid water for 30 minutes.
• In a large mixing bowl, whisk together the flour, baking powder, and the 2 teaspoons salt. Pour in the beer and whisk to form a smooth batter. Set aside.
• Pat the fish very dry. Cut the fish lengthwise into 1 by 3-inch strips.
• Pour enough oil into a tall heavy-bottomed pot so it comes about a third of the way up the sides. Heat the oil over medium heat until a deep frying thermometer inserted in the oil registers 360 degrees F. While the oil heats, drain and spin the potatoes dry in a salad spinner. Spread them out on a pan and pat completely dry with paper towels.
• Preheat the oven to 200 degrees F. Working in small batches, fry the potatoes until golden brown, about 2 to 2 1/2 minutes. With a slotted spoon, carefully transfer the chips to a paper towel-lined pan to drain. Season with fine salt to taste. (Make sure to let the oil come back to 360 degrees before frying each batch.) Transfer the potatoes to the oven to keep warm.
• Season the fish with the salt and pepper. Working in batches, dip the fish strips in the batter to coat evenly. Carefully add to the oil. Fry the fish, turning once, until golden and crisp, about 3 to 4 minutes. Transfer to a paper towel-lined pan to drain. Keep the fish warm on a heatproof platter in the oven while you fry the remaining fish. (Just like with the potatoes, make sure the oil returns to temperature before adding more fish.)
• Serve the fish with the chips and malt vinegar and/or tartar sauce.
• In a small mixing bowl, stir together the mayonnaise, capers, cornichons, parsley, lemon juice, tarragon, lemon zest, hot sauce, and scallion. Refrigerate for 30 minutes for the flavors to come together. Serve.

ENGLISH SEASIDE TANGY TARTAR SAUCE FOR FISH AND CHIPS

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!

CLASSIC FISH AND CHIPS

Steps:

• Cut potatoes lengthwise into ½-inch strips.
• Heat oil (2 to 3 inches or enough to cover) in deep fryer or Dutch oven to 375 degrees.
• Fill basket one-fourth full with potatoes. (I don't have a basket - I use a Fry Daddy and it works fine. Just be sure and put the chips in one at a time so they don't stick to each
• other.) Skip the next step if you're not using a basket.
• Slowly lower basket into hot oil. (If oil bubbles excessively, raise and lower basket several times.) Use a long-handled fork to keep potatoes separated.
• Fry potatoes 5 to 7 minutes or until golden brown; drain on paper towels.
• Place potatoes in single layer on cookie sheet and keep warm.
• Repeat with remaining potatoes.
• Cut fish filets into 2 x 1/-1/2-inch pieces. Pat dry with paper towels.
• Mix flour and salt.
• Mix baking soda and vinegar.
• Stir vinegar mixture and water into flour mixture; beat until smooth.
• Dip fish into batter, allowing excess batter to drip into bowl.
• Fry 4 or 5 fish pieces at a time (do not use basket) about 3 minutes, turning fish once, until brown. Drain on paper towels.
• Set oven control to broil. Broil potatoes 6 inches from heat 2 to 3 minutes or until crisp.

FISH AND CHIPS

Steps:

• For the saffron tartar sauce: Bring the vinegar to a simmer in a small saucepan, add the saffron, remove from the heat and let steep for 5 minutes. Transfer to a small bowl and refrigerate until cool, about 10 minutes.
• Put the mayonnaise in a medium bowl and whisk in the onion, mustard, capers, cornichons, lemon zest, lemon juice and the cooled saffron vinegar mixture. Stir until combined and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 8 hours to allow the flavors to meld. Stir in the parsley just before serving.
• For the sherry vinegar tartar sauce and chips: Whisk together the vinegar and mustard in a small bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified and stir in the tarragon. Let sit at room temperature for at least 15 minutes and up to 60 minutes before serving to allow the flavors to meld.
• Set a baking rack over a baking sheet and set aside. Heat the vegetable oil in a deep fryer or medium Dutch oven over medium heat until it registers 325 degrees F.
• Fry the potatoes, in batches, until pale golden blonde and slightly soft, about 5 minutes. Remove with a slotted spoon to the prepared baking sheet. Repeat with the remaining potatoes. Increase the heat of the oil to 365 degrees F.
• Fry the potatoes again, in batches, until golden brown and crispy, about 2 minutes. Drain on a plate lined with paper towels, and season immediately with more salt and the smoked paprika. Reserve the oil for frying the fish.
• For the fried parsley leaves: If desired for serving, fry the parsley leaves in the oil until crisp, about 30 seconds. Drain on a plate lined with a paper towel, season with salt and set aside for serving.
• For the fried fish: Add more oil to the the deep fryer or Dutch oven if necessary and heat to 365 degrees F. Set a baking rack over a baking sheet and set aside.
• Whisk together the beer, rice flour, breadcrumbs and salt and pepper until smooth, adding more beer if needed. The batter should be just thick enough to coat the back of a spoon.
• Whisk together the flour, cayenne and some salt and pepper on a plate. Season the halibut on both sides with salt and pepper, dredge in the seasoned flour and tap off the excess.
• Dip the fish in the batter and let the excess run off. Fry the fish in batches, until golden brown on both sides and cooked through, about 5 minutes. Transfer to the prepared baking sheet and season with salt. Serve with the saffron tartar sauce, sherry vinegar and tartar sauce and chips. Garnish with the fried parsley, if desired.