Fish and Chips with Tartar Sauce

 Fish and Chips 

with

 Tartar Sauce

Preparation: 25 minutes

Cooking time: 5 minutes

Refrigiration: 30 minutes

Servings: for 4 persons

Ingredients:

• 800g cod fillets
• 1 lemon
• 3 strands of chives
• 2 strands of parsley
• 1 sprig of chervil
• 1 brin of tarragon
• 2 eggs + 2 yolks
• 30 cl white beer
• 25 cl olive oil
• 200g of flour
• 2 pickles of baby cucumber
• 2 capers
• 1 tsp pepper 
• Salt and pepper
• Oil bath

Preparation:

1. Prepare the batter. Whisk together the flour, beer, 2 egg yolks and 1 pinch of salt. The batter should be smooth and fairly runny. Whip the 2 egg whites until stiff and gently fold them into the batter using a spatula. Cover and reserve in the refrigerator for 30 minutes.
2. Prepare the tartar sauce. Put 2 egg yolks in a bowl, salt, pepper and beat with a whisk. Add the olive oil little by little, until you obtain a mayonnaise Finely chop the gherkins and capers. Chop the herbs. Put everything in the mayonnaise with a hint of chilli and mix.
3. Fry the fish. Dip the fish fillets in the batter and fry them for 5 minutes in the oil bath. When the fillets are golden brown, drain them on absorbent paper Serve with tartar sauce, fries and lemon cut into quarters.

AUTHENTICITY

The English add a drizzle of malt vinegar to their fish and chips to reduce the greasy feeling of frying.