Serve your pollock and chips with homemade tartar sauce and citrus vinegar.


  • for the spicy oven chips:
  • 4 large organic baking potatoes (like roosters or maris pipers, cut into ½ inch thick skin on, organic)
  • 4 cloves organic garlic
  • large sprig of fresh thyme
  • 1 tsp paprika
  • 1 tsp chipotle chilli powder
  • 1 tblsp sea salt
  • black pepper to taste
  • olive oil
  • for the beer battered fish:
  • vegetable oil for frying
  • 3 cup all purpose flour (1 cup for dusting fish)
  • salt and freshly ground black pepper
  • 2 cup beer (preferably lager)
  • 3 large egg whites, beaten stiff (organic)
  • 3 lb large (organic) pollock or haddock fillets (cut into 6oz pieces)
  • for the lemon jalapeno tartar sauce:
  • 2 cup prepared mayonnaise
  • 2 cup lemon juice
  • 2 anchovy fillets (chopped)
  • 1/2 jalapeno (chopped)
  • 6 cornichon (finely diced)
  • 4 tblsp capers (chopped)
  • 0.5 cup flat leaf parsley (chopped fine)
  • salt and freshly ground black pepper to taste
  • for the citrus vinegar:
  • 2 cup white wine vinegar
  • zest of one small lemon (organic), lime(organic), and orange
  • 1-tablespoon salt


  • To make the Spicy Oven Chips:
  • Preheat oven at 250°C along with a large baking tray. Bring a large pot of salted water to a boil. Par boil chips for 8-10 minutes.
  • Strain potato chips, let stand to dry. In a large skillet heat the olive oil on medium. Crush the garlic and add with the thyme to the pan to flavour the oil.
  • Add the chips, chilli powder, paprika, salt and pepper. Place on preheated tray and bake for 15-20 minutes.
  • To make the Beer Battered Fish:
  • Preheat deep fat fryer to 275°C/360°F. Whisk together the flour, 1 teaspoon salt, ¾ teaspoon fresh black pepper, and beer in a large mixing bowl. Let stand for 10 minutes.
  • Fold in gently egg whites to keep the batter nice and light. Dust fish with flour, tap off the excess and dip the fish in the batter making sure all is covered.
  • Drop fish in oil being careful not to crowd the fryer. Fry the fish until golden brown on both sides. You can do this in batches and hold in an oven to keep warm.
  • To make the Lemon Jalapeno Tartar Sauce:
  • In a small saucepot boil the lemon juice until reduced by half. Set aside and cool to room temperature.
  • Add the mayo, anchovy fillets, and jalapenos to the pot and blend with a hand blender or place the ingredients in a food blender. Mix in the remaining ingredients. Cover and put in fridge until ready to serve.
  • To make the Citruc Vinegar:
  • In a small saucepot add the above ingredients. Make sure that only the zest is used and none of the white of the fruit. Bring the vinegar to a boil take off the heat and let stand to cool and serve.

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