Mediterranean Fish & Chips with Homemade Tartar Sauce

Fish & Chips with Homemade Tartar Sauce

I have always had a love affair with fish & chips, there is just nothing better than crunchy battered fish that is dipped in tartar sauce and then followed with some french fries! This is British comfort food at its best. Now, even though the British claim origin to this dish, it is fully enjoyed throughout the entire globe. Having 2 kids, this is a dish I have to make often, my kids are absolutely in-love with this recipe, and it´s a great way to get them to eat more fish! This recipe of fish & chips with homemade tartar sauce is loaded with amazing flavors and it´s much healthier than the typical fish & chips that you will eat at a restaurant. The chips (french fries) in this recipe are baked, and the tartar sauce is made with Greek yogurt (happy waistline 🙂 ). Who said comfort food can´t be tasty and healthy? Watch the video below on how to make these fish & chips with homemade tartar sauce or print out the recipe card below. Salud!




Mediterranean Fish & Chips with Homemade Tartar Sauce
Serves 3
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. (1/2) Cup Greek Yogurt
  2. (1/2) Tbsp Dijon Mustard
  3. (1/2) Tsp White Wine Vinegar
  4. (1) Tbsp Capers
  5. (1) Clove of Garlic
  6. (2) Yukon Gold Potatoes
  7. (6) Thin Fresh Cod Fillets
  8. (1/2) Cup All-Purpose Flour
  9. (1/2) Tsp Baking Powder
  10. (1/2) Tsp Smoked Paprika
  11. (3) Tbsp Extra Virgin Spanish Olive Oil
  12. (1/4) Cup Water
  13. (1/4) Cup Beer
  14. (1/4) Cup Sunflower Oil
  15. Sea Salt
  16. Freshly Cracked Black Pepper
  17. Fresh Parsley
Instructions
  1. Pre-heat your oven with the bake/broil option to its highest setting
  2. To make the tartar sauce, finely mince 1 clove of garlic and add it to a mortar, then add 1 tablespoon of capers and using a pestle mash down on the garlic and capers until you form a paste, next add 1/2 cup of Greek yogurt, 1/2 tablespoon of dijon mustard, 1/2 teaspoon of white wine vinegar, season with sea salt and freshly cracked black pepper, and mix everything until it´s well mixed, then cover the mortar with seran wrap and add it to the fridge
  3. Wash and pat dry 2 yukon gold potatoes, then thinly slice them into rounds that are about 1/8 of an inch in thickness
  4. Line a baking tray with parchment paper and drizzle a little extra virgin Spanish olive oil on top of the parchment paper, then start adding the slices of potatoes on top of the parchment paper in a single layer, drizzle a little bit more of extra virgin Spanish olive oil on top of the potatoes, season them with sea salt and a hint of freshly cracked black pepper and them to the oven
  5. To make the batter add 1/2 cup of all-purpose flour to a bowl, 1/2 teaspoon of baking powder, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of sea salt, 1 tablespoon of extra virgin Spanish olive oil, 1/4 cup of water and a 1/4 cup of beer (I used Estrella Damn), now mix all the ingredients together until you form a creamy batter
  6. Heat a small non-stick frying pan with a medium heat and add a 1/4 cup of sunflower oil
  7. Season about 6 thin fresh cod fillets with sea salt and freshly cracked black pepper
  8. Once the oil get´s hot, add 2 pieces of cod to the batter (one at a time) coat them well and add them into the pan, cook for about 2-3 minutes per side and transfer to a plate with paper towels, continue to cook in batches until all the fillets are done
  9. After leaving the potatoes in the oven for about 20 minutes remove them from the oven
  10. Divide the potatoes into 3 plates, then add two fillets of cod to each plate on top of the potatoes, add some of the homemade tartar sauce on the side of each dish and garnish with fresh parsley
  11. Enjoy!
Notes
  1. If you need any of the above ingredients to make this recipe, you can purchase them through this Amazon Affiliate Link Shop for Ingredients and get them delivered right to your door!
Spain on a Fork http://www.spainonafork.com/

2 comments on “Mediterranean Fish & Chips with Homemade Tartar Sauce

  1. Sorry to say this but you have become mixed into the debate about fish and chips. At the very beginning of your article, you mention chips and french fries almost side by side. Being English, a world traveller, and an erstwhile chef, may I point out that there is a difference between them. English chips are much thicker than French fries and unless cooked twice are not a brittle. French fries were made popular in the U.S.A. and served with such things as hamburgers. Also, in your recipe, you say to cut the potatoes into rounds. Sorry, wrong again. We never do that but use the traditional method of peeling, then slicing lengthways into thick slices, then flattening those and cutting them into chips, long, thick stripe. These should be put into water to remove as much starch as possible before being dried prior to frying. Please, get things right before putting fingers to keyboard.

    ‘nuf sed. plamuk aka travellingchef

    1. First off thanks for commenting David, second this recipe is not for traditional British fish & chips, it is my version of Mediterranean style fish & chips, which is a creation I invented, that is a healthier option. While I respect your opinion, these are not traditional fish & chips, never meant to be. Again, thank you for stopping by and your feedback 🙂

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