Friday, 6 March 2009

Tyler's Fish and Chips with Homemade Tartar Sauce

Kismet, fate, destiny. Really good luck all around.
For weeks I have been lusting after the beautifully crafted fish and chips that some of my fellow Tyler Florence Fridays participants have been cooking up. We love fish and chips, but, living nowhere near an ocean, good fish for a good price is often just a dream - sigh.
Not this week though. This week the grocery gods put haddock on sale and the decision to fry those babies up was made! Never even mind the fact that I had picked up a giant bag of russet potatoes for only $5 last week. And I do mean giant. 15 pounds giant. If you are in need of a potato, I am your gal.
So you see, I had no choice but to make these beautiful fish and chips. Just look at them. They tasted as good as they look. I didn't thin the batter at all, I like it thick and puffy. This breading would also be good for restaurant style chicken balls. Remind me to make some of those soon.

Fish And Chips, Tyler Florence

Vegetable oil, for deep frying
4 large russet potatoes - mine were huge and I probably needed less. Go by size.
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 large egg, lightly beaten
1 (12-ounce) can soda water
1/2 cup rice flour, for dredging
2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle - I had 4 (4-ounce) pieces of haddock
Malt vinegar, for serving
Tartar Sauce, recipe follows

Heat 3-inches of the oil in a deep fryer to 325 degrees F. Alternately, heat 3-inches of oil in a deep pot.
Peel the potatoes and cut them into chips, about the size of your index finger. Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
Crank the oil temperature up to 375 degrees F.
In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully wave the battered fish into the bubbling oil before dropping them in on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.

Tartar Sauce:
1 cup mayonnaise - I subbed 1/4 cup of it for yogurt, thus the thinner consistency
1 tablespoon chopped capers - I used 2 tbsp
1 tablespoon chopped cornichons
2 tablespoons finely chopped flat-leaf parsley leaves
1/2 lemon, juiced - I also used a little zest
Dash hot sauce

In a small mixing bowl, combine all ingredients. Chill before serving to let the flavors marry.
Yield: about 1 1/4 cups

Choose, cook, share.
Round-up every Friday, check out the Tyler Florence Fridays site for details.