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Fish Fry with Tartar Sauce

Serves 6

Originally aired

INGREDIENTS
  • For the Mayo (or, substitute 1 cup store-bought mayo):
  • 1 organic egg yolk
  • Pinch of fine sea salt
  • 2 teaspoons Dijon mustard
  • 1 cup grapeseed or other mild-flavored oil
  • For the Tartar Sauce:
  • 1/2 small ripe lemon
  • 2 tablespoons grated shallot or mild onion
  • 3 tablespoons finely chopped cornichons or dill pickles
  • 2 tablespoons capers, chopped
  • 2 tablespoons dill, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • For the Lemon Slaw:
  • 1/2 cup grated shallot or red onion
  • Juice of 1 ripe lemon
  • 3 tablespoons white wine or white balsamic vinegar
  • 2 teaspoons superfine sugar
  • 2 teaspoons salt
  • 1 1/2 teaspoons celery seed, half a palmful
  • 1/4 cup olive or vegetable oil
  • 1 small bulb fennel, very thinly sliced or 2 sweet carrots, peeled and shredded
  • 3/4- to 1-pound cabbage, very thinly shredded (1 small head quartered and cored)
  • For the Fish:
  • Vegetable or other light oil for frying
  • 2 pounds cod or other sustainable firm white flaky fish, cut into 4-5 inch chunks of filet
  • Salt and pepper
  • Wondra Superfine Flour, for dredging
  • 1 bottle lager beer
  • 2 cups flour
  • 2 tablespoons, a couple of scant palmfuls, Old Bay Seasoning
  • 1 teaspoon baking powder
  • 1 egg, beaten
  • Crusty bread such as ciabatta rolls or cut ciabatta loaf or 6 brioche rolls, split, buttered and grilled
PREPARATION

If making your own mayo for the tartar sauce, whisk up egg yolk, salt and Dijon then slowly stream in the grape-seed oil while you continue to whisk. Once the mayo emulsifies, you can start to go a bit faster; the mayo will come together in 4-5 minutes. To the homemade mayo, add a squirt of lemon juice. To the mayo, mix in the grated shallot or onion, chopped cornichons or pickles, capers, dill, parsley, Worcestershire and hot sauce. Chill until ready to use.

For the slaw, in a mixing bowl whisk up grated shallots, lemon juice, vinegar, sugar, salt, celery seed, and oil. Add fennel or carrots and cabbage, and toss well. Refrigerate until ready to serve.

For the fish fry, heat oil to 375F in a countertop deep fryer or heat 2 1/2 to 3 inches of oil in a large, deep pot. Season fish with salt and pepper, and dredge lightly in Wondra. In a large mixing bowl, whisk together beer, flour, Old Bay, baking powder and egg. When the oil is hot, dip fish in batter 2 pieces at a time and fry 4-5 minutes to deep golden.

Serve fish on rolls or buns, top with slaw and set bun tops in place slathered with homemade tartar sauce. Serve with oven fries with malt vinegar or salt and vinegar potato chips alongside.

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