Difficulty: Medium, Cook Time: 45 mins, Core Ingredient: Fish, Servings: 4, Calories: 730
Description: Crispy piping hot fish fingers served with French fries complemented with a fresh tangy tartar sauce, there is no tastier meal than this!
For the Chips
For the Tartar Sauce
Â¼ tsp. Mustard
1 Â½ tsp. Lemon Juice
Â¾ cup Grape seed Oil
1 tsp. finely chopped rinsed Salt-packed Anchovy
1 tsp. Â Finely chopped Capers
1 tsp. Â Finely chopped Parsley
1 tsp. Â Finely chopped Shallot
Â¼ tsp. Â caper Juice
Salt to taste
For the Fish Batter
3 cups Flour
Â¾ cup Cornstarch
2 tsp. Â Baking powder
1 cup plus 1 tsp. cold water
3 pounds Salmon, cleaned, filleted, and skinned
Wash the potatoes leave the skins on. Cut lengthwise into thin fries about Â¼ inch thick. Place the cut potatoes in water while you work to avoid oxidation. In a large stockpot, heat 3 inches of oil over medium-high heat. Thoroughly rinse the potatoes of any starch and pat dry. Drop the potatoes in the oil and fry until tender. They should have no color. Remove the fries from the oil and drain on paper towels. Reserve the oil for the second round of frying. Place the fries on a baking sheet lined with parchment paper and freeze until solid, about 2 hours.
Place 1 egg in a saucepan and cover with at least 1 inch of cold water. Bring to a boil over high heat, and then remove from the heat. Cover the pan and let the egg rest for 12 minutes before transferring it to an ice bath. When cool, peel and finely chop the egg. Combine the remaining egg with the mustard and lemon juice in a blender. While the blender is running, slowly stream in the oil to emulsify. Fold in the chopped egg, anchovy, capers, parsley, shallots, and caper juice. Season with salt to taste.
Combine the flour, cornstarch, and baking powder in a medium bowl. Season with salt. In a separate bowl, combine 1 cup of the flour mixture with the cold water and whisk to combine. Reserve the remaining flour mixture for dredging the fish.
Reheat the chip frying oil over medium-high heat. Lower the frozen chips into the oil. Fry until golden brown, 3 to 4 minutes. Drain on a cooling rack and season with salt to taste. Cut the Salmon into strips 4 inches long and 1/2 inch thick. Cover the fish in the reserved flour mixture, shake off the excess, and dip in the batter. Drop the fish strips into the hot oil and fry until golden brown. Remove from the oil, drain on a cooling rack, and season with salt to taste. Serve immediately with the tartar sauce and hot chips.
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