Fish and Chips with Homemade Tartar Sauce

You can even wrap them in brown paper if you want!


  • 2 pieces gurnard per person
  • flour
  • pepper and salt
  • tartar sauce:
  • 2 shallots (finely chopped)
  • 4 gherkins (finely chopped)
  • 1 tblsp capers (roughly chopped)
  • small bunch of tarragon (chopped)
  • small bunch of chives (chopped)
  • small bunch of parsley (chopped)
  • 1 hard boiled egg (grated)
  • 1 lemon
  • rock salt
  • homemade mayonnaise
  • homemade mayonnaise:
  • two egg yolks
  • mustard
  • 300-400ml vegetable oil
  • extra virgin olive oil
  • lemon juice
  • beer batter:
  • 250 g strong lour
  • 200 g rice flour
  • 50 g corn flour
  • 20 g salt
  • 20 fresh yeast
  • 20 g sugar
  • 625 ml beer


  1. Homemade Mayonnaise:
  2. Firstly to make the make the mayonnaise.
  3. Put the two egg yolks and mustard into a bowl and whisk together, gently pour in the vegetable oil whisking continually.
  4. The idea is to slowly pour the oil, while whisking continually. The mixture will emulsify, thicken and be yellow in colour.
  5. Taste to check seasoning, adjust to flavour
  6. Finish by whisking a little extra virgin olive oil and lemon juice into the mixture.
  7. Check seasoning and adjust, it may need a little more salt or some lemon juice.
  8. Tartar Sauce:
  9. In a large bowl mix all the ingredients together, squeeze some lemon into the bowl and mix.
  10. Check seasoning and adjust if necessary.
  11. Beer Batter:
  12. Mix all the ingredients whisk in the beer.
  13. Leave in a warm place for 1 hour.
  14. The batter is now ready to use.
  15. Deep Fried Fish:
  16. Heat some oil in a deep fat fryer, take out the basket.
  17. Dust the fish in seasoned flour.
  18. Put the fish in to the beer batter and make sure that all the fish is covered in batter. 
  19. Gently lay the fish into the heated oil one or two pieces at a time. Allow to cook for 5-6 minutes until golden. 
  20. Remove with a tongs and drain on kitchen paper.
  21. Serve with chips and homemade tartar sauce.


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