The Round Table
There are few dishes so universally associated with Britain as fish & chips. The zingy tartar sauce is for the fish, while the fries are meant for malt vinegar, a pub standard.
Ingredients
Tartar sauce
1 cup mayonnaise
2 Tbsp relish
1 Tbsp mustard
1 Tbsp lemon juice
1/4 tsp Tabasco sauce
Beer batter
2 eggs
2 cups milk
2 cups draught beer
2 cups flour
2 Tbsp steak spice
1 Tbsp powdered ginger
Fish
2 cod tails
1 cup beer batter
Garnish
Tartar sauce, french fries and
lemon wedges
Method
Tartar sauce
- In a large mixing bowl, combine all ingredients.
- Whip together until thoroughly blended. Refrigerate.
Beer batter
- In a bowl, mix together the eggs, milk and beer.
- In a separate bowl, combine the flour, steak spice and ginger.
- Gradually stir the beer mixture into the flour mixture. Whip vigorously. Use immediately.
Fish
- Heat deep fryer.
- Hold one end of the cod tail and dip in beer batter until completely coated. Allow most of the batter to drip off.
- Without letting go of the tail, use tongs to hold the first piece of fish in fryer until batter starts to cook. Release the fish.
- Repeat with the second piece. The fish is cooked when it floats and turns a golden brown colour.
- Serve with french fries and fresh tartar sauce.
Yields 2 servings