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Fish and Chips with Homemade Tartar Sauce

Recipe from: The Frying Scotsman

In Portland, Oregon, a mobile cart with a special haddock option for Portland’s UK expat community.

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¾ cup mayonnaise
2 teaspoons capers
¼ cup gherkins
1 teaspoon parsley
1 teaspoon lemon juice
Canola oil for deep fryer
2 pounds fresh cod
2 pounds large potatoes
2 cups of water
2 cups flour (plus a little extra for dredging)
4 teaspoons vinegar
1 teaspoon baking powder
Salt and pepper

Dice the gherkins into small squares, chop the capers and parsley finely and mix together in a bowl. Add the lemon juice and mayonnaise to all the ingredients and place into the fridge to cool.

Mix the vinegar, baking powder, flour, turmeric, salt and pepper in a bowl. Slowly add the water and beat with a whisk until the batter is smooth and the proper consistency. Dredge fish in flour then dip into the batter. Fry at 350 degrees Fahrenheit until golden brown (about 5 minutes)

Peel the potatoes then cut into large potato strips. Fry the french fries at 350 degrees Fahrenheit until golden brown (7 to 10 minutes). Salt and pepper to taste.

Serve fish and chips hot with tartar sauce and any other condiments you like, such as HP sauce, ketchup or the like.

Yield: 4 servings