Fried Fish with Tartar Sauce and Salad
- For the tartar sauce
- 1 egg
- ½ tsp salt
- ¼ tsp freshly ground peppers
- ½ tsp wine vinegar or lemon juice
- 175 milliliters vegetable oil
- 75 grams Pickled cucumber
- 1 Tbsp Caper
- 3 Anchovy fillet
- 2 Tbsps chopped Fresh herbs (chervil, tarragon, chives, parsley)
- sharp Mustard
- 1 hard-boiled egg
- cayenne pepper
- For the salad
- 1 Lettuce (or a mixture of frisee, radicchio, dandelion salad)
- 200 grams Cucumber
- 200 grams small tomatoes
- 60 grams onions
- For the dressing
- 2 Tbsps Red wine vinegar
- 1 pinch sugar
- freshly ground peppers
- 4 Tbsps sunflower oil
- 1 Tbsp chopped Fresh herbs (such as parsley, chives, salad burnet)
- 600 grams fish fillets (such as cod or redfish)
- freshly ground peppers
- lemons (juice)
- 3 Tbsps vegetable oil
- 2 Tbsps chopped parsley
Cut the fish fillet into 2 cm (approximately 3/4-inch) pieces and place in a shallow dish. Whisk together the lemon juice, oil and parsley, season with salt and pepper and pour over the fish. Cover and refrigerate 20 minutes.
For the batter: Place the flour in a bowl and whisk in the beer, egg and salt until smooth. Cover and let stand 15 minutes., then stir vigorously. Beat the egg white to soft peaks and fold into the batter.
Lift the fish pieces from the marinade, pat dry and one at a time, dip into the batter, turning to coat, lift out and allow excess to drip off.
Heat the oil in a deep-fryer or saucepan to 180°C (approximately 350°F).
Working in batches, fry the fish until golden brown and crispy. Drain on paper towels and serve with the tartar sauce and salad.
For the tartar sauce: In a blender, blend the egg with the salt, pepper and vinegar or lemon juice on the lowest speed. With the motor running, slowly add the oil until the mixture is the consistency of mayonnaise, transfer to a bowl.
Finely dice the gherkins and the anchovies and stir into the mayonnaise along with the capers, herbs and mustard. Peel and finely chop the egg and stir into the tartar sauce, season with salt and cayenne pepper.
For the salad: Rinse and spin dry the lettuce and cut into bite-size pieces. Rinse and slice the cucumber. Rinse, stem and halve the tomatoes crosswise. Peel the onions and cut into rings. Mix the salad ingredients in a bowl.
For the dressing: In a bowl, whisk together the vinegar and sugar, Gradually whisk in the oil until emulsified, season with salt and pepper. Pour over the salad, toss to combine and sprinkle with herbs.