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Gourmet Fish and Chips with Tartar Sauce

Elevate your classic fish and chips with this gourmet recipe featuring fresh herbs, a tangy tartar sauce, and perfectly crisp fries. This recipe is perfect for a special occasion or a weekend treat.

Prep Time
45 minutes
Cook Time
25 minutes
Servings
4
Ingredients
  • 4 pieces Haddock fillets
  • 1/2 cup All-purpose flour
  • 1/4 cup Cornstarch
  • 1 teaspoon Paprika
  • 1/2 teaspoon Garlic powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 2 Eggs
  • 1 cup Panko breadcrumbs
  • 2 tablespoons Fresh parsley, chopped
  • 3-4 cups Vegetable oil
  • 4 large Russet potatoes
  • 1/2 cup Mayonnaise
  • 2 tablespoons Dill pickle relish
  • 1 tablespoon Lemon juice
  • 1 tablespoon Fresh dill, chopped
  • 1 tablespoon Capers, chopped

Preparing the Gourmet Fries

Peel and cut the potatoes into thin fries. Rinse the fries under cold water to remove excess starch. Pat them completely dry with paper towels. Dry potatoes are key for crisp fries.

First Fry the Gourmet Fries

Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the fries in batches for about 5-7 minutes, until softened but not browned. Remove and drain on paper towels. Let them cool completely.

Prepare the Fish

Combine flour, cornstarch, paprika, garlic powder, salt, and pepper in a shallow dish. In another shallow dish, beat the eggs. In a third shallow dish, combine the panko breadcrumbs and chopped parsley.

Bread the Fish

Pat the haddock fillets dry with paper towels. Dredge each fillet in the flour mixture, then dip in the beaten eggs, and finally coat with the panko breadcrumb mixture, pressing gently to adhere. Make sure the fish is completely coated for maximum crispness.

Make the Tartar Sauce

In a bowl, combine mayonnaise, dill pickle relish, lemon juice, fresh dill, and chopped capers. Mix well and refrigerate until ready to serve. The tartar sauce can be made in advance to allow the flavors to meld.

Second Fry the Gourmet Fries

Increase the oil temperature to 375°F (190°C). Fry the fries again for 2-3 minutes, until golden brown and crispy. Remove and drain on paper towels. Season immediately with salt.

Fry the Fish

Heat the oil to 350°F (175°C). Carefully lower the breaded fish into the hot oil. Fry for 5-7 minutes, until golden brown and cooked through. Remove and drain on paper towels.

Serving the Gourmet Fish and Chips

Serve the fish and chips immediately with the homemade tartar sauce. Lemon wedges are also a nice addition. Garnish with additional fresh parsley for a pop of color.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and cooking methods.

Calories: 250kcal
Protein: 18g
Fat: 14g
Carbohydrates: 16g

Other Considerations for Nutrition

Using an air fryer for the fish and chips can significantly reduce the amount of oil used, making it a healthier option. Also, consider using whole wheat flour and panko breadcrumbs for increased fiber content.

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FAQ

  • Can I bake the fish instead of frying?

    Yes, you can bake the fish at 400°F (200°C) for 15-20 minutes, or until golden brown and cooked through. Place the breaded fish on a baking sheet lined with parchment paper and spray lightly with oil.
  • Can I use frozen fries?

    Yes, you can use frozen fries as a shortcut, but fresh fries will provide a superior texture and flavor.
  • What can I substitute for capers in the tartar sauce?

    If you don't have capers, you can use finely chopped green olives or a pinch of anchovy paste for a similar briny flavor.