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Norwegian haddock fillet egg yolks mustard white wine vinegar vegetable oil capers green olives red onion handful parsley flour cornflour salt cold water lemon piper
Viewed: 52 - Published at: 6 years agoIngredients
- 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
Method
- First make the tartare sauce.
- 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.
- Taste and season and add a squeeze of lemon.
- Then stir in the onion, gherkins, capers, parsley and olives.
- Mix the flours together and whisk in enough water and pinch of salt until you have a double cream consistency.
- Heat a deep fat fryer to 190 degrees.
- Dip the haddock in batter and drop carefully into the hot oil, which should immediately sizzle.
- Shake the basket gently so it doesn't stick and cook for about 3-5 minutes.
- Don't overload the basket or the oil will cool and you'll get soggy batter.
- Three pieces of fish at a time will be fine.
- Cook the chips in oil heated to about 140 degrees for 8-9 minutes, so they're just cooked.
- Then put them back in the oil for a further 2-3 minutes at 190 degrees, so they crisp up at the last minute.
