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5 ratings

Fish and Chips with Tartar Sauce

Fish and Chips with Tartar Sauce

Here we have homemade fish sticks, lightly coated in ground almonds in place of breadcrumbs, and oven-roasted fries that rely on celeriac rather than potato. You could get out the ketchup, but my own weakness is for tartar sauce.

This one’s on my desert island list: just think of all those freshly caught fish cooked over an open fire — all you need for perfection is some mayonnaise laced with capers and onions. — Anne Bell, Low Carb Revolution : Comfort Eating for Good Health.

Ingredients

For the fish sticks:

  • 1 Cup almond flour
  • 1½ Teaspoon sea salt
  • 1/3 Teaspoon cayenne pepper
  • 1-2 large eggs, beaten
  • 1 Pound skinned white fish fillets, 3/4-inch thick, cut into sticks 1-inch wide and 2½-inches long
  • Extra-virgin olive oil
  • Lemon wedges, to serve

For the celeriac fries:

  • 2¾ Pounds celeriac, skin cut off
  • Finely grated zest of 1 lemon (optional), plus 1 tablespoon lemon juice
  • 2 Tablespoons extra-virgin olive oil
  • 2 Tablespoons unsalted butter
  • Sea salt and freshly ground black pepper

For the tartar sauce:

  • 1 level teaspoon grainy mustard
  • 1 level tablespoon finely chopped pickles
  • 1 level tablespoon finely chopped capers
  • 1 heaping tablespoon finely chopped flat-leaf parsley
  • 2/3 Cups mayonnaise

Directions

For the fish sticks:

Combine the almond flour, salt, and cayenne pepper in a shallow bowl, and put the egg in a second shallow bowl. Dip the fish sticks first into the egg and then into the almond flour mixture and set aside on a plate. Heat a couple of tablespoons of oil in a large, nonstick frying pan over medium heat and cook the coated fish in batches for about 2 minutes on the first side until golden, and 1 to 2 minutes on the second side, scraping out any burned crumbs between batches and replenishing the oil as necessary. Drain on a double thickness of paper towels, and serve with lemon wedges. You can also accompany them with celeriac fries and a teaspoon of tartar sauce, in which case a bowl of lettuce provides light relief.

For the celeriac fries:

Preheat the oven to 425 degrees F.

Slice the celeriac ½-inch thick, then cut the slices into even sized fries — halve them if long. Arrange these in a large roasting pan (about 10-by-15-inches) with the lemon zest if you like a particularly lemony flavor. Drizzle with the olive oil and the lemon juice and give the vegetables a stir. Dot with the butter, season, and roast for 50 to 60 minutes, stirring the fries every 20 minutes by loosening them with a spatula.

For the tartar sauce:

Stir all the ingredients together in a bowl, cover, and chill until required.