Fish & Chips w/ Tartare Sauce

RETARD · 22nd September 2009, 6:16 PM

Unusually I bought 5kg of fish this week
I decided to make some batter , Seasoned wedges & some Tartare Sauce
I was most impressed with the Tartare sauce, but the thin crispy fish batter was a winner too

The results weren't too bad at all.

Im sure you can find your own fish batter recipes. The rest is as follows....

Start by Making Mayonaisse. The flavours will marry in the fridge whist you prepare the rest of the goodies. Its a great dipping sauce for the chips as well as the fish.

Ingredients
2 egg yolks
1.5 tlb lemon juice
1 tsp Dijon mustard
1 tsp Whole Grain mustard
250ml Vegetable oil
Salt and Pepper to taste

Method
Add Eggs, lemon juice, Dijon mustard, whole grain mustard, salt and pepper.
Whisk to a creamy consistency
Slowly drizzle the oil into the mixture . Going to fast will split the oil from the rest.
The mixture is ready when it has thickened nicely into a mayonnaise consistency.
(Lasts 3 - 4 days in the fridge)
Then add some key ingredients to make the transformation into a tartare sauce.
1 tlb Capers
1.5 tlb Sweet Gherkins
1 tlb lemon juice - freshly squeezed
2 tlb chopped parsley

Seasoned Wedges
Ingredients:
• 5 medium baking potatoes
• 1 cup S.R flour
• 2 teaspoons garlic salt
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• Handful of parmesan cheese
• olive oil
• 1 teaspoon Chilli Powder
• 1 teaspoon chopped basil
• 1 teaspoon corriander
• 1 teaspoon oregano
• or mixed herbs if you prefer instead of the basil, corriander & oregano
• 2 large eggs, lightly beaten

Method:
Preheat oven to 200-220 deg Celcius. Coat 1 or 2 baking trays with oil so the wedges dont stick. set aside.
In a bowl combine flour, garlic salt, onion powder, black pepper, Parmesan Cheese, Chilli Powder, Basil, Corriander & Oregano . Mix well with a fork to combine.
Slice the potatoes into wedges about 1/2 inch thick. Dip wedges, one at a time, into the beaten egg, and then dredge in the flour mixture, turning to coat. Arrange dipped wedges on the prepared baking trays. Coat potato wedges lightly with olive oil.
Bake wedges for 20 minutes; turn over and coat very lightly with the olive oil. Return wedges to the oven and bake for another 15-20 minutes, or until golden brown and crisp.
Serve hot from the oven with dipping sauce

With 5-10 mins to spare insert your fish into hot oil or cook on a frypan as you prefer

EDIT: thought i should add - place your fish on some absorbent paper towel to drain before you serve

Vladdo · 22nd September 2009, 6:29 PM

10 outta 10 there, champ..

looks sensational, but i bet it tasted even better..

i think i'm going to have to try your recipe on the weekend for those wedges..

mmmm *drool*

RETARD · 22nd September 2009, 6:35 PM

Quote:

Originally Posted by Vladdo

10 outta 10 there, champ..

looks sensational, but i bet it tasted even better..

i think i'm going to have to try your recipe on the weekend for those wedges..

mmmm *drool*

hey thanks

I've made the wedges a bunch of times. My tip would be .. don't be shy on the spices/herbs/parmesan. The flour will dilute the flavours a bit. Your fave sweet chilli sauce and sour cream will always accompany them greatly or my tartare sauce

vec · 22nd September 2009, 6:36 PM

ahh that looks absolutely delicious, think I'm gonna order fish and chips for dinner now!

badsac · 22nd September 2009, 6:39 PM

Geebus!!! I hate fish but I'll choke the stuff down just to make that! It looks sensational!

RavenKittie · 22nd September 2009, 6:46 PM

I would demolish that. Seriously it looks fantastic!!!

I love the idea of homemade tartare sauce, might give it a bash one day.

Active Snail · 22nd September 2009, 6:50 PM

Good job man. Looks fantastic.

MR CHILLED · 22nd September 2009, 6:58 PM

Batter looks a bit thin.....but tempting all the same. I'm a huge fan of Tartare sauce

RETARD · 22nd September 2009, 7:02 PM

Quote:

Originally Posted by RavenKittie

I would demolish that. Seriously it looks fantastic!!!

I love the idea of homemade tartare sauce, might give it a bash one day.

Wow who would of thought fiddy chip fans on OCAU

You know you want to RavenKittie

Later i will share the best dish i have ever made (IMO) " Authentic Butter Chicken" mmm

Quote:

Originally Posted by MR CHILLED

Batter looks a bit thin.....but tempting all the same. I'm a huge fan of Tartare sauce

Ive never been one for thick batter at home (unless someone has a great recipe for me to try) - i choose to keep it thin just to add a bit of crunch.

Also this recipe makes plenty of sauce - more than enough for this recipe - but is there such a thing as too much tartare sauce? mmm

bl4ck32 · 23rd September 2009, 11:32 AM

Quote:

Originally Posted by RETARD

Ive never been one for thick batter at home (unless someone has a great recipe for me to try) - i choose to keep it thin just to add a bit of crunch.

Looks great

1 cup of flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup water
1/2 cup milk

It makes a basic thick batter, so you can either dip the fish in and wait till it stops dripping a little, or dunk and then use your thumb / fore finger to remove as much as u want.

It needs to be deep fried and comes out crunchy either thickness.

RETARD · 23rd September 2009, 11:44 AM

Quote:

Originally Posted by bl4ck32

Looks great

1 cup of flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup water
1/2 cup milk

It makes a basic thick batter, so you can either dip the fish in and wait till it stops dripping a little, or dunk and then use your thumb / fore finger to remove as much as u want.

It needs to be deep fried and comes out crunchy either thickness.

Just added it to the recipe list.
Will give it a go and play with it from there

rm -rp ./Matt* · 24th September 2009, 12:01 PM

i thought these wedges were out of a deep fryer, didnt know you can get the same sort of crispyness by baking. Will be trying the wedge recipe out, looks goooood.

Daft_Munt · 24th September 2009, 2:45 PM

Quote:

Originally Posted by bl4ck32

Looks great

1 cup of flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup water
1/2 cup milk

It makes a basic thick batter, so you can either dip the fish in and wait till it stops dripping a little, or dunk and then use your thumb / fore finger to remove as much as u want.

It needs to be deep fried and comes out crunchy either thickness.

Replace the water and milk with beer.

bl4ck32 · 24th September 2009, 3:18 PM

Quote:

Originally Posted by Daft_Munt

Replace the water and milk with beer.

no thanks. I personally dont like beer batter

Daft_Munt · 24th September 2009, 4:15 PM

Quote:

Originally Posted by bl4ck32

no thanks. I personally dont like beer batter

Thats why you use cheap/shite beer eg VB. Also helps if you know a pub owner who can give you the run off from the taps.

22nd September 2009, 6:16 PM	#1
RETARD Member Join Date: Aug 2001 Location: Adelaide.SA Posts: 288	Fish & Chips w/ Tartare Sauce Unusually I bought 5kg of fish this week I decided to make some batter , Seasoned wedges & some Tartare Sauce I was most impressed with the Tartare sauce, but the thin crispy fish batter was a winner too The results weren't too bad at all. Im sure you can find your own fish batter recipes. The rest is as follows.... Start by Making Mayonaisse. The flavours will marry in the fridge whist you prepare the rest of the goodies. Its a great dipping sauce for the chips as well as the fish. Ingredients 2 egg yolks 1.5 tlb lemon juice 1 tsp Dijon mustard 1 tsp Whole Grain mustard 250ml Vegetable oil Salt and Pepper to taste Method Add Eggs, lemon juice, Dijon mustard, whole grain mustard, salt and pepper. Whisk to a creamy consistency Slowly drizzle the oil into the mixture . Going to fast will split the oil from the rest. The mixture is ready when it has thickened nicely into a mayonnaise consistency. (Lasts 3 - 4 days in the fridge) Then add some key ingredients to make the transformation into a tartare sauce. 1 tlb Capers 1.5 tlb Sweet Gherkins 1 tlb lemon juice - freshly squeezed 2 tlb chopped parsley Seasoned Wedges Ingredients: • 5 medium baking potatoes • 1 cup S.R flour • 2 teaspoons garlic salt • 1 teaspoon onion powder • 1 teaspoon ground black pepper • Handful of parmesan cheese • olive oil • 1 teaspoon Chilli Powder • 1 teaspoon chopped basil • 1 teaspoon corriander • 1 teaspoon oregano • or mixed herbs if you prefer instead of the basil, corriander & oregano • 2 large eggs, lightly beaten Method: Preheat oven to 200-220 deg Celcius. Coat 1 or 2 baking trays with oil so the wedges dont stick. set aside. In a bowl combine flour, garlic salt, onion powder, black pepper, Parmesan Cheese, Chilli Powder, Basil, Corriander & Oregano . Mix well with a fork to combine. Slice the potatoes into wedges about 1/2 inch thick. Dip wedges, one at a time, into the beaten egg, and then dredge in the flour mixture, turning to coat. Arrange dipped wedges on the prepared baking trays. Coat potato wedges lightly with olive oil. Bake wedges for 20 minutes; turn over and coat very lightly with the olive oil. Return wedges to the oven and bake for another 15-20 minutes, or until golden brown and crisp. Serve hot from the oven with dipping sauce With 5-10 mins to spare insert your fish into hot oil or cook on a frypan as you prefer EDIT: thought i should add - place your fish on some absorbent paper towel to drain before you serve Last edited by RETARD; 22nd September 2009 at 8:30 PM.

22nd September 2009, 6:29 PM	#2
Vladdo Member Join Date: Apr 2005 Location: Werribee, Melbourne Posts: 2,068	10 outta 10 there, champ.. looks sensational, but i bet it tasted even better.. i think i'm going to have to try your recipe on the weekend for those wedges.. mmmm drool __________________ Gaming Rig \| i7-920 \| Asus P6T \| 6gb Kingston HyperX \| 5870 & 9600GT \| Dell 2405FPW & 2 E248WFP \| Asus Xonar D2X \| Pioneer BDC-S02 \| Seasonic 900W PSU \| 1.5mbit ADSL \| HTPC \| C2Q6600 \| Gigabyte P35-DS3P \| 4gb DDR2 \| Asus 8500GT \| Samsung 50" 1080p Plasma \| *OCAU Iron Photographer June 2008* http://forums.overclockers.com.au/sh...d.php?t=694558

22nd September 2009, 6:36 PM	#4
vec Member Join Date: Sep 2002 Location: mid air... Posts: 1,014	ahh that looks absolutely delicious, think I'm gonna order fish and chips for dinner now! __________________ My FlightMemory

22nd September 2009, 6:39 PM	#5
badsac Member Join Date: Mar 2002 Location: Bathurst Posts: 8,560	Geebus!!! I hate fish but I'll choke the stuff down just to make that! It looks sensational! __________________ Dont deny the things you really want otherwise it'll be the only thing on your mind. Make sure it hurts tho. - No Exit Good Traders: Soontir

22nd September 2009, 6:46 PM	#6
RavenKittie Member Join Date: Dec 2002 Location: Sydney Posts: 1,444	I would demolish that. Seriously it looks fantastic!!! I love the idea of homemade tartare sauce, might give it a bash one day. __________________ Das Blog.

22nd September 2009, 6:58 PM	#8
MR CHILLED D'oh! Join Date: Jan 2002 Location: Awesome Adelaide! Posts: 58,246	Batter looks a bit thin.....but tempting all the same. I'm a huge fan of Tartare sauce __________________ PCDB (Chilled) \| PCDB (Chiller)

24th September 2009, 12:01 PM	#12
rm -rp ./Matt* Member Join Date: Sep 2008 Location: Perth Posts: 202	i thought these wedges were out of a deep fryer, didnt know you can get the same sort of crispyness by baking. Will be trying the wedge recipe out, looks goooood.