INGREDIENTS FOR TARTAR SAUCE
- 1 cup mayonnaise
- 2 tbsp onion, finely chopped
- 2 tbsp capers
- 3 cornichon pickles, diced
- 2 tbsp Dijon mustard
- 1 tsp lemon juice
- Zest of ½ lemon
- 1 tbsp chives
- 1 tbsp malt vinegar
- Salt and pepper to taste
INSTRUCTIONS
- Mix and combine all the ingredients together in a bowl.
- Rest for 30–45 minutes before serving.
INGREDIENTS FOR BATTER
- 200 gms all-purpose flour
- 200 gms rice flour
- 1 tbsp honey
- 300 ml beer (Pilsner or Lager)
- 1 tbsp baking powder
- 300 ml vodka
INSTRUCTIONS
- Combine all the ingredients in a bowl, adding the beer last.
- Stir until just combined.
- A few lumps are perfectly fine.
- Cover and refrigerate until chilled.
LET’S FRY
- 4 cod, flounder or any white fish fillets (4–6 oz each)
- Lightly season the fish with salt and leave aside for 1 hour.
- Preheat the oil.
- Dip the fish into the batter and deep fry.
- Once the batter begins to set, drizzle a little more batter over the fish in a back-and-forth motion to create an extra crispy coating.
- Continue frying until the fish is golden brown and fully cooked.
- Serve your delicious Fish and Chips with tartar sauce and lemon wedges.
