Fish and Chip with Tartar Sauce by @chefamirgani

35 min

4 servings

🐟

790 g

Whitefish

🫗

830 ml

Oil

🧂

10 ml

Salt

⚫

5 ml

Black pepper

🌾

240 g

All-purpose flour

🌽

130 g

Cornstarch

🫙

15 ml

Baking powder

🌶️

2.5 ml

Smoked paprika

🌶️

2.5 ml

Cayenne pepper

💧

360 ml

Sparkling water

🍟

500 g

Fries

🧂

Kosher salt

🧅

30 g

Shallot

🧄

3 g

Garlic clove

🥚

230 g

Mayonnaise

🫐

2 tbsp

Caper berries

🥫

30 ml

Pickles

🌿

15 ml

Chives

🌿

15 ml

Parsley

🍋

1 tbsp

Lemon juice

🌼

5 ml

Dijon mustard

🍋

15 ml

Lemon zest

💧

Warm water

  1. Chop
    • shallot
    • capers
    • pickles

    Finely chop the shallot, capers, pickles, chives, and parsley; finely grate the garlic.

  2. Combine
    • mayonnaise
    • shallot
    • garlic

    Combine the mayonnaise, chopped shallot, grated garlic, capers, pickles, chives, parsley, lemon juice, and Dijon mustard in a bowl.

  3. Season
    • salt

    Season the tartar sauce with salt and black pepper; refrigerate it until serving.

  4. Pat
    • white fish fillets
    • salt

    Pat the white fish fillets dry and season them with 1 teaspoon salt and 1 teaspoon black pepper.

  5. Whisk
    • all-purpose flour
    • Salt

    Whisk the all-purpose flour, cornstarch, baking powder, smoked paprika, cayenne pepper, and remaining 1 teaspoon salt in a large bowl.

  6. Pour
    • sparkling water
    • Salt
    • All-purpose flour

    Pour the sparkling water into the dry mixture and whisk just until a smooth, pourable batter forms.

  7. Heat
    • frying oil

    Heat the frying oil in a deep heavy pan on the stovetop to 175°C / 350°F.

  8. Fry
    • frozen fries
    • frying oil

    Fry the frozen fries in batches until golden and crisp, about 5 to 7 minutes per batch.

  9. Drain
    • frozen fries
    • salt

    Drain the fries on the wire rack and season them with salt while hot.

  10. Dip
    • white fish fillets

    Dip each seasoned white fish fillet into the prepared batter, allowing excess batter to drip off.

  11. Fry
    • white fish fillets
    • frying oil

    Fry the battered fish in batches until deeply golden and cooked through, about 4 to 6 minutes per batch.

  12. Drain
    • white fish fillets
    • frozen fries
    • mayonnaise

    Drain the fried fish on the wire rack and serve immediately with fries and tartar sauce.

Fish and Chip with Tartar Sauce by @chefamirgani

35 min

4 servings

🐟

790 g

Whitefish

🫗

830 ml

Oil

🧂

10 ml

Salt

⚫

5 ml

Black pepper

🌾

240 g

All-purpose flour

🌽

130 g

Cornstarch

🫙

15 ml

Baking powder

🌶️

2.5 ml

Smoked paprika

🌶️

2.5 ml

Cayenne pepper

💧

360 ml

Sparkling water

🍟

500 g

Fries

🧂

Kosher salt

🧅

30 g

Shallot

🧄

3 g

Garlic clove

🥚

230 g

Mayonnaise

🫐

2 tbsp

Caper berries

🥫

30 ml

Pickles

🌿

15 ml

Chives

🌿

15 ml

Parsley

🍋

1 tbsp

Lemon juice

🌼

5 ml

Dijon mustard

🍋

15 ml

Lemon zest

💧

Warm water

Preparation Steps

  1. Step 1/12

    Finely chop the shallot, capers, pickles, chives, and parsley; finely grate the garlic.

    🧅shallot
    🫒capers
    🥫pickles
    🌿chives
    🌿parsley
    🧄garlic
    🔪chef's knife
    🪵cutting board
    🧀box grater

  2. Step 2/12

    Combine the mayonnaise, chopped shallot, grated garlic, capers, pickles, chives, parsley, lemon juice, and Dijon mustard in a bowl.

    🥚mayonnaise
    🧅shallot
    🧄garlic
    🫒capers
    🥫pickles
    🌿chives
    🌿parsley
    🧃fresh lemon juice
    🌼Dijon mustard
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons

  3. Step 3/12

    Season the tartar sauce with salt and black pepper; refrigerate it until serving.

    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🥄whisk

  4. Step 4/12

    Pat the white fish fillets dry and season them with 1 teaspoon salt and 1 teaspoon black pepper.

    🐟white fish fillets
    🧂salt
    ⚫black pepper
    🧻paper towels
    🥣mixing bowl
    🥄measuring spoons

  5. Step 5/12

    Whisk the all-purpose flour, cornstarch, baking powder, smoked paprika, cayenne pepper, and remaining 1 teaspoon salt in a large bowl.

    🌾all-purpose flour
    🌽cornstarch
    🫙baking powder
    🌶️smoked paprika
    🌶️cayenne pepper
    🧂salt
    🥣mixing bowl
    🥄whisk
    🥄measuring cups
    🥄measuring spoons

  6. Step 6/12

    Pour the sparkling water into the dry mixture and whisk just until a smooth, pourable batter forms.

    💧sparkling water
    🥣mixing bowl
    🥄whisk
    🥄measuring cups

  7. Step 7/12

    Heat the frying oil in a deep heavy pan on the stovetop to 175°C / 350°F.

    🫗frying oil
    🥄measuring cups

  8. Step 8/12

    Fry the frozen fries in batches until golden and crisp, about 5 to 7 minutes per batch.

    🍟frozen fries
    🫗frying oil
    🥢tongs
    🥄slotted spoon
    ✨wire rack
    🧻paper towels

  9. Step 9/12

    Drain the fries on the wire rack and season them with salt while hot.

    🍟frozen fries
    🧂salt
    🥄slotted spoon
    ✨wire rack
    🧻paper towels

  10. Step 10/12

    Dip each seasoned white fish fillet into the prepared batter, allowing excess batter to drip off.

    🐟white fish fillets
    🥣mixing bowl
    🥢tongs

  11. Step 11/12

    Fry the battered fish in batches until deeply golden and cooked through, about 4 to 6 minutes per batch.

    🐟white fish fillets
    🫗frying oil
    🥢tongs
    🥄slotted spoon
    ✨wire rack
    🧻paper towels

  12. Step 12/12

    Drain the fried fish on the wire rack and serve immediately with fries and tartar sauce.

    🐟white fish fillets
    🍟frozen fries
    🥚mayonnaise
    🥄slotted spoon
    ✨wire rack

Composition

Ingredients

Types

Seasoning, Grain, Flour, Starch, Leavening agent, Spice, Beverage, Liquid, Vegetable, Allium, Sauce, Condiment, Pickled vegetable, Herb, Mustard

Ingredients

Whitefish, Oil, Salt, Black pepper, All-purpose flour, Cornstarch, Baking powder, Smoked paprika, Cayenne pepper, Sparkling water, Fries, Kosher salt, Shallot, Garlic clove, Mayonnaise, Caper berries, Pickles, Chives, Parsley, Lemon juice, Dijon mustard, Lemon zest, Warm water

Notes

Whitefish (1½-2 lbs), Oil (3-4 cups, for frying), Sparkling water (or club soda), Kosher salt (for garnish, for the tartar sauce, freshly ground black pepper to taste), Shallot (small, finely chopped), Garlic clove (finely grated), Caper berries (finely chopped, or capers), Pickles (finely chopped), Chives (finely chopped, fresh), Parsley (finely chopped, fresh), Lemon juice (fresh), Lemon zest (mentioned in voice-over, amount not given), Warm water (a little, to loosen the tartar sauce, per voice-over)

Allergens

Gluten, Wheat, Corn, Egg, Mustard

Dietetics

Dietary regimen

Pescatarian

Calories

850 kcal

Macro nutrients

Protein: 34g, Carbohydrates: 77g, Fat: 45g, Fiber: 6g, Sugars: 4g

Nutritional Information

Minerals

Sodium: 1180mg, Potassium: 940mg, Iron: 3.5mg, Calcium: 85mg

Vitamins

Vitamin C: 20mg, Vitamin B12: 2.2mcg, Vitamin D: 2mcg, Vitamin K: 24mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, whisk, box grater, measuring cups, measuring spoons, slotted spoon, tongs, wire rack, paper towels

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Casual dining, Weekend meal

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

British, Malaysian

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Crispy, Crunchy, Flaky, Creamy, Tender

Flavors

Savory, Salty, Tangy, Smoky, Spicy, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave longer than 2 hours), fridge : 2 days (Store fish, fries, and tartar sauce in separate airtight containers,Reheat fish and fries until hot and crisp), freezer : 1 month (Freeze cooked fish without tartar sauce in an airtight container,Tartar sauce should not be frozen)