Ingredients
Preparation
- First make the tartare sauce. Whisk together the egg yolks, mustard and vinegar. Whilst whisking, pour in a steady stream of the the oil until you have a thick, creamy mayonnaise. Taste and season and add a squeeze of lemon. Then stir in the onion, gherkins, capers, parsley and olives. Mix the flours together and whisk in enough water and pinch of salt until you have a double cream consistency.
- Make the batter for the fish. Make sure to use cold water to get a crispy batter.
- Heat a deep fat fryer to 190 degrees. Dip the haddock in batter and drop carefully into the hot oil, which should immediately sizzle. Shake the basket gently so it doesn’t stick and cook for about 3-5 minutes. Don’t overload the basket or the oil will cool and you’ll get soggy batter. Three pieces of fish at a time will be fine.
- Cook the chips in oil heated to about 140 degrees for 8-9 minutes, so they’re just cooked. Then put them back in the oil for a further 2-3 minutes at 190 degrees, so they crisp up at the last minute.