By Natalie Coleman, Masterchef Winner 2013
Tartar Sauce And Beer Battered Fish
Ever since I was a kid I loved Fish and Chips, it reminds me of Friday nights and staying with my Nan and Granddad who always ate fish on a Friday. To go with it, my Nan always served the fish with a generous dollop of tartare sauce. Tartare sauce from a jar is ok, but there is nothing like homemade tartar sauce to instantly upgrade your meal.
It packs flavour, is vibrant with herbs and tickles all your taste buds. You need a high quality mayonnaise as a base so Heinz [Seriously] Good is perfect for this recipe. You could also serve your tartar sauce with scampi or even pimp up a fish finger sandwich with it.
Serves: 4
Ingredients:
For the Tartare Sauce:
- 400g Heinz [Seriously] Good Mayonnaise
- 3 tbsp finely sliced chives
- 3 tbsp finely chopped tarragon
- 4 tbsp finely chopped parsley
- 2 tbsp Finely chopped dill
- 2 Banana Shallots (Peeled, tailed and finely diced)
- 3 Gherkins finely diced
- 3 tbsp Capers finely chopped
- Juice of 1 Lemon
- 1 tsp Dijon Mustard
- 3 tbsp White Wine Vinegar
For the Beer Batter:
- 250g Plain Flour
- 300ml Ale
- Pinch of Salt
- 4 200g Fillets of Cod
- 75g Plain flour
Method:
- Preheat deep fat fryer to 190c
- For the tartare sauce, mix all the ingredients in a mixing bowl then season with a good pinch of salt. Set aside until ready to plate
- For the Beer Batter, in a mixing bowl place the plain flour, gradually whisk in the ale until it makes a smooth batter then finish with a pinch of salt
- For the fish, in a baking dish place the plain flour and coat the fish so all of it is covered in flour
- Then dip the fish into the beer batter and shake off the excess batter. Fry for 5-7mins until golden brown and crispy. Do in batches depending on the size of your fryer. TIP - You could keep your fish warm in a low oven whilst waiting for the rest to cook
- Season with sea salt and serve straight away with a good serving of tartare sauce.
Recipe courtesy of Heinz.
Tagged in Recipes