Fish and chips with tartare sauce

Prep 0 h : 0 m
Cook 0 h : 15 m


  • 200g hake loin

    Salt and pepper, to taste

    1/2 lemon

    Oil, for frying

    1 egg

    1 cup all-purpose flour, plus extra for dredging

    1 cup ice cold water

    For tartare sauce

    1 cup mayonnaise

    3 tbsp shallots, chopped

    parsley, a few sprigs, chopped

    2 tbsp lemon juice

    1/4 cup capers, chopped

    Salt and pepper, to taste

    Chips, to serve


  • Season fish then squeeze juice of half a lemon over top.

    Heat oil in a deep frying pan.

    In a bowl, beat egg until fluffy. Alternately whisk in flour and cold water in small batches.

    Dredge the fish in flour, then dip in prepared batter. Using tongs, lift fish from batter and carefully slide it in hot oil. Fry until golden brown, remove and place on paper towel to drain excess oil.

    To make the tartare sauce, mix together all ingredients then chill. Serve with chips.