Posted on
17 September 2012
by
Andrew Paderes, Head Chef at The Gramercy Restaurant
Fish and Chips with Tartare Sauce
Ingredients
Hake Loin - 200g
Oil for frying - 2-3 cups
Salt and Pepper to season
Lemon – half
All purpose flour - 1 cup
Ice cold water - 1 cup
Egg - 1 pc
Fries - 100g
For Tartare: Mayonnaise - 1 cup
Chopped shallot - 3 tbsp
Chopped Parsley - few sprigs
Lemon juice - 2 tbsp
Chopped capers - 1/4 cup
Salt and pepper to season
( in a bowl, mix all ingredients and refrigerate )
Preparation
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Season the fish with salt and pepper. Squeeze some lemon juice on it. Meanwhile, heat the oil in a deep pot
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In a bowl, beat the egg until fluffy, Slowly whisk in the flour and cold water alternately. Save some flour for dredging the fish
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Make sure the fish is dry. Dredge in the remaining flour, then dip in the prepared batter
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Using a tong, lift the fish over the oil. Slowly dip the fish and release slowly. Fry until golden brown and place on a paper towel to drain the excess oil
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Place over cooked French fries with some tartar sauce
Cooks Note