45 min
Fish & Chips with Homemade Tartar Sauce
Recipe GLPRe376c12f2e6f03
Golden-fried monkfish fillets paired with crispy homemade potato wedges, garnished with fried parsley and served alongside a zesty homemade tartar sauce made with mayonnaise, sour cream, cornichons, capers, fresh herbs, and lemon juice.
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Ingredients
4 large russet potatoes, scrubbed and rinsed
Vegetable oil for deep-frying
Kosher salt
Freshly ground black pepper
2 cups all-purpose flour, plus 1 cup for dredging
1/2 cup cornstarch
2 tablespoons baking powder
2 egg yolks
1 1/2 cups club soda
1 pound monkfish fillets, cut into strips or pieces
Fresh flat-leaf parsley leaves for garnish
2 lemons, halved, for serving
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup cornichons, chopped
2 tablespoons capers, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh tarragon
Juice of 1/2 lemon
Directions
Preheat your oven to 350°F.
Pierce each russet potato all over with a fork and arrange on a baking sheet. Bake for 30 to 45 minutes until a knife passes through easily. (You may prepare the potatoes up to one day ahead and refrigerate until ready to cut and fry.) Once cooked, cut each potato into 6 or 8 wedges depending on size.
Pour about 4 inches of vegetable oil into a large, heavy pot and heat to 375°F on a deep-frying thermometer. Working in two batches, carefully add the potato wedges and fry for 4 to 5 minutes until they turn golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season immediately with kosher salt and set aside, keeping warm.
In a large bowl, whisk together the 2 cups all-purpose flour, cornstarch, baking powder, and 1 1/2 teaspoons kosher salt. Create a well in the center and add the egg yolks. Gradually whisk in the club soda, starting from the center and working outward to create a smooth, lump-free batter.
Season the remaining 1 cup all-purpose flour with salt and black pepper on a shallow plate. Coat each monkfish piece on both sides with the seasoned flour, then dip into the batter, allowing excess to drip off. Fry in batches (do not overcrowd) for 4 to 5 minutes until golden brown and crispy. Drain on paper towels and season with salt.
Once the fish is finished frying, carefully place fresh parsley leaves into the hot oil and fry for about 15 seconds until they become crispy and slightly translucent. Drain on paper towels.
In a small bowl, combine the mayonnaise, sour cream, chopped cornichons, chopped capers, fresh chopped parsley, tarragon, and lemon juice. Stir well and refrigerate for 10 to 15 minutes before serving.
Arrange the fried fish and potato wedges on a serving platter. Garnish with the crispy fried parsley leaves and serve with lemon halves and the chilled tartar sauce on the side.
