Fish and Chips with Tartar Sauce

This classic meal is a sure-fire hit with the family!


  • 4 (150g) fresh hake fillets
  • 500 g freshly cut chips
  • for the tartar sauce:
  • 40 g gherkins, 40 g capers (both chopped roughly as we need texture)
  • 40 g finely chopped shallots
  • 50 g fresh flat leaf parsley
  • 1 lemon
  • for the mayonaisse:
  • 100 ml vegetable oil
  • 1 egg
  • salt and pepper
  • for the beer batter:
  • 1 bottle of beer
  • 200 g flour
  • 20 g fresh yeast
  • 12 g salt
  • pinch of sugar
  • 5 g curry powder


  1. Heat the beer until blood temperate then add the yeast and other ingredients. Leave to prove, covering with a damp tea towel for 20 minutes.
  2. Blanch the chips in a fryer at 130°C until soft - remove on to a tray until cool.
  3. When needed refry the chips at 180°C until crisp. Season.
  4. Season the hake and flour lightly. Cover with batter and place in fryer at 180 until crisp and golden.
  5. Remove on to kitchen paper, season and serve.
  6. For the tartare: Mix the egg with water and season whisking the oil in slowly. Combine with tartar ingredients and taste.


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