Fish and chips with tartare sauce recipe

Mitch Tonks
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Fish and chips with tartare sauce recipe

A British classic using delicious Norwegian haddock. Simple and tasty, Mitch Tonks' fish 'n' chips is the perfect family meal. 

At a glance
  • Cuisine Norwegian
  • Recipe Type Main
  • Difficulty Medium
  • Preparation time 30 mins
  • Cooking time 20 mins
  • Serves 4 people
Ingredients
  • 4 150g Norwegian haddock fillet
  • 2 egg yolks
  • 1 tbsp Dijon mustard
  • 3 tbsp white wine vinegar
  • 200 ml (7fl oz) vegetable oil
  • 1 tbsp capers, roughly chopped
  • 1 tbsp gherkins, roughly chopped
  • 5 green olives, chopped
  • 0.5 red onion, chopped
  • 1 handful parsley, finely chopped
  • 6 tbsp plain flour
  • 6 tbsp cornflour
  • 1 pinch salt
  • 1 cup cold water
  • 1 lemon
  • 8 Maris Piper large potatoes, peel and cut into chunky chips

Step-by-step

  1. First make the tartare sauce. Whisk together the egg yolks, mustard and vinegar and whilst whisking pour in a steady stream of the the oil until you have a thick, creamy mayonnaise. Taste and season and add a squeeze of lemon.
  2. Then stir in the onion, gherkins, capers, parsley and olives. Mix the flours together and whisk in enough water and pinch of salt until you have a double cream consistency.
  3. Heat a deep fat fryer to 190 degrees. Dip the haddock in batter and drop carefully into the hot oil, which should immediately sizzle. Shake the basket gently so it doesn’t stick and cook for about 3-5 minutes. Don’t overload the basket or the oil will cool and you’ll get soggy batter. Three pieces of fish at a time will be fine.
  4. Cook the chips in oil heated to about 140 degrees for 8-9 minutes, so they’re just cooked. Then put them back in the oil for a further 2-3 minutes at 190 degrees, so they crisp up at the last minute.

Recipe provided by Mitch Tonks, ambassador for Norwegian Seafood Council. 

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