Fish & Chips w/ Tartare Sauce

Discussion in 'Geek Recipes' started by RETARD, Sep 22, 2009.

  1. RETARD

    RETARD New Member

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    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 :thumbup:
    The results weren't too bad at all.

    [​IMG]

    [​IMG]

    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: Sep 22, 2009
  2. Vladdo

    Vladdo Member

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    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*
     
  3. OP
    OP
    RETARD

    RETARD New Member

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    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 ;)
     
  4. vec

    vec (Taking a Break)

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

    badsac Member

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    Geebus!!! I hate fish but I'll choke the stuff down just to make that! It looks sensational! :thumbup:
     
  6. RavenKittie

    RavenKittie Member

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

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

    Active Snail Member

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    Good job man. Looks fantastic.
     
  8. MR CHILLED

    MR CHILLED D'oh!

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    Batter looks a bit thin.....but tempting all the same. I'm a huge fan of Tartare sauce :thumbup:
     
  9. OP
    OP
    RETARD

    RETARD New Member

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    Wow who would of thought fiddy chip fans on OCAU

    You know you want to RavenKittie :p

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

    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
     
    Last edited by a moderator: Sep 23, 2009
  10. bl4ck32

    bl4ck32 Member

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    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.
     
  11. OP
    OP
    RETARD

    RETARD New Member

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    Just added it to the recipe list.
    Will give it a go and play with it from there :thumbup:
     
  12. rm -rp ./Matt*

    rm -rp ./Matt* Member

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    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.
     
  13. Daft_Munt

    Daft_Munt Member

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    Replace the water and milk with beer.
     
  14. bl4ck32

    bl4ck32 Member

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    no thanks. I personally dont like beer batter
     
  15. Daft_Munt

    Daft_Munt Member

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    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.
     
  16. bl4ck32

    bl4ck32 Member

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    I would use something i could drink rather than swill if i was going to make a beer batter :)
     
  17. OP
    OP
    RETARD

    RETARD New Member

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    ive seen recipes using lemonade before - makes for a light very crisp batter apparently.
    meh
     
  18. Hooti3

    Hooti3 Member

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    I don't think it would have been lemonade, it was probably Soda Water.:thumbup:
     
  19. OP
    OP
    RETARD

    RETARD New Member

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  20. Sunset

    Sunset Member

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    Yep - I've heard of lemonade too.

    Lemonade is often used in other cooking - like scones.

    OP - Fish and wedges look sooooo good! A lot of spices though to buy.
     

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