Fish and Chips with Homemade Tartare Sauce

Fish and Chips with Homemade Tartare Sauce

4 servings
  • Preparation time: 45 minutes
  • Cooking time: 45 minutes
  • Ingredients
  • For the chips
  • 900 g (2 lb) potatoes (about 6 medium)
  • 3 tbsp flavourless oil
  • salt and freshly milled black pepper
  • For the fish
  • 4 x 140 g (5 oz) boneless haddock fillets, skinned
  • 2 lemons
  • 170 g (6 oz) fresh breadcrumbs (3 cups)
  • 28 g (1 oz) fresh parsley, finely chopped (1 cup)
  • salt and freshly milled black pepper
  • 2 tbsp flavourless oil, plus extra for greasing
  • 2 eggs
  • For the tartare sauce
  • 90 ml (3 fl oz) plain yogurt (⅓ cup)
  • 2 cornichons, drained and chopped
  • 2 tsp capers, drained

To serve

  • Peas
  • Method
  • For the chips
  • Preheat oven to 200°C (400°F) (gas 6).
  • Line a large roasting tin/pan with baking parchment (which prevents the chips from sticking) and add the oil.
  • Heat in the oven for 10 minutes.
  • Meanwhile wash and peel potatoes. Slice into 1.25 cm (½ inch) thick rounds and then into 1.25 cm (½ inch) thick strips.
  • Bring a pan of salted water to the boil and then add the chips and parboil for 5 minutes.
  • Drain well and pat dry with kitchen paper.
  • Carefully add the chips to the hot oil, turning to coat.
  • Season.
  • Cook in the oven for 40 minutes, turning halfway through, until they are golden and crisp.
  • For the fish
  • Meanwhile, put the breadcrumbs in a large bowl.
  • Zest the lemons and add to the breadcrumbs. Cut one of the lemons into wedges and put to one side. You won’t need the other lemon.
  • Now add half the parsley, seasoning and oil to the bowl and toss everything together. Spread out on a chopping board.
  • Lightly beat the eggs in a shallow bowl.
  • Then grease a baking sheet large enough to take the fish in a single layer.
  • Now dip each fish fillet first in the egg and then coat with the breadcrumbs, pressing the crumbs down onto the fish so there is a thick layer. Lay them on the baking sheet.
  • When the chips have been cooking for 30 minutes put the fish in the oven. The fish will need just 10 minutes to bake.
  • For the tartare sauce
  • While the fish is baking, the tartare sauce can be prepared. Just mix together the yogurt, the remaining parsley, cornichons and capers and spoon into a small bowl to be served separately.
  • Serve the fish with the lemon wedges.
Print Recipe

Breaded Fish and Chips

Fish and Chips

A simple meal of fish and chips, prepared and cooked in an hour. A chunky piece of fresh white fish (haddock or cod), coated in fresh breadcrumbs, and shallow fried for just 10 minutes. Served with home cooked fries and ready to be doused with ketchup and vinegar.

Breaded Fish and Chips

4 servings
  • Preparation time: 30 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • For the fish
  • 4 x 140 g (5 oz) haddock fillets, skinned
  • 4 tbsp flour
  • 1 egg
  • ¾ cup fresh breadcrumbs
  • salt and freshly ground black pepper
  • flavourless oil (not olive oil)
  • For the chips
  • 900 g (2 lb) large potatoes (about 6)
  • 2 tbsp oil, not olive oil
  • salt and freshly ground black pepper
  • To serve
  • tartare sauce and 4 lemon wedges for the fish
  • malt vinegar and tomato ketchup for the chips

Equipment

  • You will also need a large frying pan/skillet or sauté pan for the fish and a large baking sheet covered with baking parchment, for the chips.


  • Method
  • Adjust oven rack to the lowest level and preheat the oven to 200°C (400°F) (gas 6)

  • For the chips
  • Peel potatoes and slice into ½ inch thick rounds and then into ½ inch thick strips. Pat dry and place in a bowl.

  • Drizzle with oil and season well. Toss until evenly coated.

  • Spread out on the baking sheet and bake for about 30 minutes, turning 2 or 3 times until browned.
  • For the fish
  • Meanwhile, prepare the fish. Spread the flour on a plate and season. Then spread breadcrumbs on a second plate. Beat the egg in a shallow bowl.

  • Pat dry the fish with kitchen paper. Taking one fillet at a time, coat it in the flour, gently shaking off any excess. Then dip it in the beaten egg and coat in the breadcrumbs. Set aside on a clean plate and repeat with the remaining fish.

  • While the chips are cooking in the oven the fish can be cooked on the hob. Heat the frying pan/skillet over a medium heat and pour in enough oil to just cover the bottom. When the oil is hot, add the fish and gently fry for about 4–5 minutes until golden and crisp on the underside. Carefully turn and repeat on the other side. The fish may have to be cooked in two batches. Lift the fish from the pan and place on a warmed plate covered with kitchen paper to absorb any oil. Cover the plate with foil and keep warm while cooking the rest of the fish.

  • Serve immediately garnished with the lemon wedges.
Print Recipe

Updated: March 25, 2018