Fish and Chips with Tartar Sauce

Contributor
Fish and Chips with Tartar Sauce
Fish and Chips with Tartar Sauce
Dan Jones

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.

4
Servings
Deliver Ingredients

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.

Fish and Chips Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Fish and Chips Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

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