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Fish and Chips with Homemade Tartare Sauce


  • 2 pieces gurnard per person

  • flour

  • pepper and salt

  • Tartar Sauce:

  • 2 shallots finely chopped

  • 4 gherkins- finely chopped

  • 1 tablespoon of capers- roughly chopped

  • small bunch of tarragon- chopped

  • small bunch of chives- chopped

  • small bunch of parsley- chopped

  • 1 hard boiled egg- grated

  • 1 lemon

  • rock salt

  • homemade mayonnaise

  • Homemade Mayonnaise:

  • two egg yolks

  • mustard

  • 300-400ml vegetable oil

  • extra virgin olive oil

  • lemon juice

  • Beer Batter:

  • 250g strong lour

  • 200g rice flour

  • 50g corn flour

  • 20g salt

  • 20 fresh yeast

  • 20g sugar

  • 625ml beer


  • Homemade Mayonnaise::

  • 1.

    Firstly to make the make the mayonnaise.

  • 2.

    Put the two egg yolks and mustard into a bowl and whisk together, gently pour in the vegetable oil whisking continually.

  • 3.

    The idea is to slowly pour the oil, while whisking continually. The mixture will emulsify, thicken and be yellow in colour.

  • 4.

    Taste to check seasoning, adjust to flavour

  • 5.

    Finish by whisking a little extra virgin olive oil and lemon juice into the mixture.

  • 6.

    Check seasoning and adjust, it may need a little more salt or some lemon juice.

  • Tartar Sauce::

  • 1.

    In a large bowl mix all the ingredients together, squeeze some lemon into the bowl and mix.

  • 2.

    Check seasoning and adjust if necessary.

  • Beer Batter::

  • 1.

    Mix all the ingredients whisk in the beer.

  • 2.

    Leave in a warm place for 1 hour.

  • 3.

    The batter is now ready to use.

  • Deep Fried Fish::

  • 1.

    Heat some oil in a deep fat fryer, take out the basket.

  • 2.

    Dust the fish in seasoned flour.

  • 3.

    Put the fish in to the beer batter and make sure that all the fish is covered in batter.

  • 4.

    Gently lay the fish into the heated oil one or two pieces at a time. Allow to cook for 5-6 minutes until golden.

  • 5.

    Remove with a tongs and drain on kitchen paper.

  • 6.

    Serve with chips and homemade tartar sauce.

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