Gin & Tonic Battered Fish with Homemade Tartare Sauce
November 14, 2018Who says you can’t have fish on a Monday night? This delicious fish made with a gin and tonic crust – served up with homemade tartare sauce in newspaper with a slice of lemon.
| Prep Time | 10 Minutes |
| Cook Time | 10 Minutes |
| Servings | People |
Ingredients
- 175 ml tonic water
- 200 g Plain Flour
- 25 ml gin or vodka
- 15 g fresh yeast
- pinch of salt
- pinch of sugar
- 1 tsp cider vinegar
- 4 cod or haddock fillets skinned, pin boned
For the tartare sauce
- 3 egg yolks
- 2 tbsp cider vinegar
- 300 ml rapeseed oil
- 100 g Capers
- 150 g gherkins chopped
- 1/2 Shallot finely chopped
- Small bunch dill chopped
- 2 tbsp chopped parsley
- 1/2 lemon juice only
Ingredients
For the tartare sauce
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Instructions
- To make the batter, mix the yeast, salt and sugar in a bowl until well combined. Pour the tonic water into the yeast mixture and whisk in the flour, gin or vodka and vinegar. Leave the mixture to ferment – it is ready to use when the mixture starts to bubble.
- Coat the cod/haddock fillets in the batter and fry in the oil for 3-4 minutes, or until golden brown and crisp. Remove the battered cod with a slotted spoon and drain on kitchen paper.
- For the tartare sauce: whisk together the egg yolks and vinegar in a bowl, or a small food processor. Still whisking, start adding the vegetable oil very very slowly to make a mayonnaise. The mixture should be thick and light once the oil is incorporated.
- Stir in the capers, gherkins, shallot and herbs. Season with salt and pepper and sharpen with lemon juice and place into serving pots.
- Serve with chips and if you're like me you can't have fish & chips without curry sauce.