Fish and chips with tartare sauce recipe

Name: Fish and chips with tartare sauce recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 150g Norwegian haddock fillet; 2 egg yolks; 1 tbsp Dijon mustard; 3 tbsp white wine vinegar; 200 ml (7fl oz) vegetable oil; 1 tbsp capers, roughly chopped; 1 tbsp gherkins, roughly chopped; 5 green olives, chopped; 0.5 red onion, chopped; 1 handful parsley, finely chopped; 6 tbsp plain flour; 6 tbsp cornflour; 1 pinch salt; 1 cup cold water; 1 lemon; 8 Maris Piper large potatoes, peel and cut into chunky chips

Servings: persons

4 150g Norwegian haddock fillet
2 egg yolks
1 tbsp Dijon mustard
3 tbsp white wine vinegar
200 ml (7fl oz) vegetable oil
1 tbsp capers, roughly chopped
1 tbsp gherkins, roughly chopped
5 green olives, chopped
0.5 red onion, chopped
1 handful parsley, finely chopped
6 tbsp plain flour
6 tbsp cornflour
1 pinch salt
1 cup cold water
1 lemon
8 Maris Piper large potatoes, peel and cut into chunky chips

1
First make the tartare sauce.
2
Whisk together the egg yolks, mustard and vinegar and whilst whisking pour in a steady stream of the the oil until you have a thick, creamy mayonnaise.
3
Taste and season and add a squeeze of lemon.
4
Then stir in the onion, gherkins, capers, parsley and olives.
5
Mix the flours together and whisk in enough water and pinch of salt until you have a double cream consistency.
6
Heat a deep fat fryer to 190 degrees.
7
Dip the haddock in batter and drop carefully into the hot oil, which should immediately sizzle.
8
Shake the basket gently so it doesn't stick and cook for about 3-5 minutes.
9
Don't overload the basket or the oil will cool and you'll get soggy batter.
10
Three pieces of fish at a time will be fine.
11
Cook the chips in oil heated to about 140 degrees for 8-9 minutes, so they're just cooked.
12
Then put them back in the oil for a further 2-3 minutes at 190 degrees, so they crisp up at the last minute.

857

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 150g Norwegian haddock fillet, 2 egg yolks, 1 tbsp Dijon mustard, 3 tbsp white wine vinegar, and more.

Yes, Fish and chips with tartare sauce recipe falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fish and chips with tartare sauce recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions