The “Best” Fish and Chips with a Spicy Tartare
Crispy, fresh John Dory fish and chips with a spicy Port Mahón Tartare sauce.
Recipe by Chris Bonello of Zagame Corporation.
For the fish:
2 whole John Dory fillets
For the chips:
3 large Sebago potatoes
200 ml sparkling water
For the sauce:
100g Port Mahón Tartare sauce
100g Port Mahón Chipotle sauce
For the egg wash:
Cream gun canister – Number 2 charger
Step 1 | Fillet the fish and discard the frame and bones.
Step 2 | Skin the fish.
Step 3 | Cut into 4 pieces, following the fillet of the Dory.
Step 4 | Dip the fish in flour, egg wash and foamed batter.
Step 5 | Fry at 180 degrees straight away for approximately 4 minutes.
Step 6 | Pat dry on a paper towel.
Step 7 | Season with sea salt
Triple cooked chips:
Step 1 | Cut all ends off and form a rectangle shape.
Step 2 | Cut into 6 rectangle pieces (roughly 2 cm by 9cm long).
Step 3 | Cook from cold in salted water.
Step 4 | Bring to the boil and simmer for 6 minutes.
Step 5 | Take potatoes out and cool on a tray.
Step 6 | Fry for 5 minutes at 160 degrees.
Step 7 | Cool down.
Step 8 | Pre heat the fryer at 185 degrees and fry until golden in colour.
Step 9 | In a bowl, whisk the beer, water and flour together until well combined.
Step 10 | Pass through a chinois.
Step 11 | Fill the batter into a cream gun charger.
Step 12 | Charge twice with Number 2.
Step 1 | Whisk together egg and water until desired consistency.
Spicy Tartare sauce:
Step 1 | Mix Port Mahón tartare sauce and Port Mahón chipotle sauce together until well combined.