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Fish and Chips with Tartar Sauce
Plat

Fish and Chips with Tartar Sauce

1 h 10Pour 2Nutri-Score D€€
par @alya.cookss36 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • boneless white fish fillets (pat dry (pangasius, cod, haddock or pollock))Poissons2 morceaux
  • salt (to taste)Épices5 g
  • black pepper (to taste)Épices2 g
  • garlic powder (to taste)Épices3 g
  • paprika (to taste)Épices3 g
  • all-purpose flour (plus extra for dusting)Épicerie130 g
  • cold sparkling water (or cold beer)Boissons120 ml
  • cayenne pepper (optional)Épices2 g
  • frying oil (vegetable or sunflower, for deep frying)Épicerie1 litre
  • potatoes (peeled, cut into thick chips)Fruits et légumes800 g
  • pickles (finely chopped)Fruits et légumes40 g
  • onion (finely chopped)Fruits et légumes30 g
  • dill (finely chopped)Fruits et légumes5 g
  • mayonnaiseÉpicerie120 g
  • mustardÉpicerie15 g

par portion

Nutrition

1 385kcal

Glucides
95 g
Protéines
38 g
Lipides
95 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier
  • Fouet
  • Marmite
  • Casserole
  • Passoire
  • Écumoire
  • Friteuse

pas à pas

Préparation

  1. Make the batter

    • In a bowl, mix the flour with salt, black pepper, garlic powder, paprika and the optional cayenne.
    • Gradually whisk in the cold sparkling water or beer until you get a smooth, thick batter.
    • Let the batter rest.
    Étape 1

  2. Prepare the chips

    • Peel the potatoes and cut them into thick chips.
    • Boil them until just tender, holding their shape but soft at the edges.
    • Drain carefully and let them steam dry so they crisp up later.
    Étape 2

  3. First fry the chips

    • Preheat the oil for deep frying.
    • Fry the chips until soft but not colored.
    • Remove and drain on paper towels.
    Étape 3

  4. Fry the fish

    • Heat the oil for deep frying.
    • Pat the fish dry and dust with flour so the batter sticks.
    • Dip the fish into the batter, let the excess drip off and carefully place it into the hot oil.
    • Fry, turning once, until golden and crispy, then drain on paper towels.
    Étape 4

  5. Second fry the chips

    • Once the chips have cooled a little, fry them again until golden and crispy.
    • Drain and sprinkle with salt.
    Étape 5

  6. Make the tartar sauce

    • Mix the finely chopped pickles, onion and dill with the mayonnaise and mustard.
    • Season with salt, black pepper and garlic powder.
    Étape 6

  7. Serve

    • Serve the fried fish with the hot chips and tartar sauce.
    Étape 7
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