Fish Fry With Tartar Sauce

Ingredients

For the mayo (or substitute 1 cup store-bought mayo):
  • 1 organic egg yolk
  • A pinch of fine sea salt
  • 2 teaspoons Dijon mustard
  • 1 cup grapeseed or other mild-flavored oil
For the tartar sauce:
  • 1/2 small ripe lemon
  • 2 tablespoons shallot or mild onion, grated
  • 3 tablespoons cornichons or dill pickles, finely chopped
  • 2 tablespoons capers, chopped
  • 2 tablespoons dill, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
For the lemon slaw:
  • 1/2 cup shallot or red onion, grated
  • Juice of 1 ripe lemon
  • 3 tablespoons white wine or white balsamic vinegar
  • 2 teaspoons superfine sugar
  • 2 teaspoons salt
  • 1 1/2 teaspoons celery seed (half a palmful)
  • 1/4 cup olive oil or vegetable oil
  • 1 small bulb fennel, very thinly sliced or 2 sweet carrots, peeled and shredded
  • 3/4-1-pound cabbage, very thinly shredded (1 small head quartered and cored)
For the fish:
  • Vegetable or other light oil for frying
  • 2 pounds cod or other sustainable firm white flaky fish, cut into 4-5 inch chunks of fillet
  • Salt and pepper
  • Wondra Superfine Flour, for dredging
  • 1 bottle lager beer
  • 2 cups flour
  • 2 tablespoons Old Bay Seasoning (a couple of scant palmfuls)
  • 1 teaspoon baking powder
  • 1 egg, beaten
  • Crusty bread, such as ciabatta rolls or cut ciabatta loaf or 6 brioche rolls, split, buttered and grilled

Description

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