Fish & chips with tartare sauce

Here we have homemade fish fingers, lightly coated in ground almonds and parmesan instead of breadcrumbs, and oven-roasted chips of celeriac rather than potato. You could get ketchup, but I prefer tartare sauce.

Fish fingers

  • 40-50 grams ground almonds
  • 40-50 grams grated parmesan
  • ½ – 1 tsp sea salt
  • ⅓ tsp cayenne pepper
  • 1-2 medium eggs, beaten
  • 400 gr white fish fillets, skinned, 1-2 cm thick, cut into fingers 2-3 cm wide, 5-7 cm long
  • olive oil for frying
  • lemon wedges to serve

Combine the ground almonds, parmesan, salt and cayenne pepper in a shallow bowl, and put the egg in a second shallow bowl. Dip the fish finers into the egg, and then into the almond mixture and set aside on a plate. Heat a couple of tablespoons of oil in a large, non-stick pan, frying over a medium heat, add the fish fingers in batches for about 2 minutes on the first side until golden, and for 1-2 minutes on the second side. Scrape out any burnt crumbs between batches, and replenish the oil as necessary. Drain on a double thickness of kitchen paper, and serve with lemon wedges.

Celeriac chips

  • 1.2 kg celeriac, skin cut off
  • zest of 1 lemon (optional)
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 30 gr unsalted butter
  • sea salt, black pepper

Preheat the oven to 200 – 220 degrees. Slice the celeriac 1 cm thick, then cut the slices into evenly sized chips, halve them if too long. Arrange these in a roasting tray with the lemon zest if using. Drizzle over the olive oil and the lemon juice, and give the vegetables a stir. Dot with the butter, season and roast for 50-60 minutes, stirring the chips every 20 minutes  by loosening them with a spatula.

Tartare sauce

  • 1 tsp grainy mustard
  • 1 tbsp gherkins, finely chopped
  • 1 tbsp capers, finely chopped
  • 1 tbsp flat-leaf parsley, finely chopped
  • 150 gr mayonnaise

Stir all the ingredients together in a bowl, cover and chill until required.


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