Tartare Sauce with Cod Deep Fried in Beer Batter

Tartare Sauce with Cod Deep Fried in Beer Batter


This recipe makes a small amount for 2 - 3 people and is pretty close to the fish and chips we used to get in England wrapped in newspaper! I've left out the newspaper wrapping.

Ingredients for the Tartare Sauce

3/4 cup Mayonnaise
2 Gherkins chopped
12 Capers chopped
1 tablespoon Parsley chopped
Salt
Pepper

Directions for the  Tartare Sauce

Finely chop 2 gherkins, 12 capers, and enough parsley for 1 tablespoon. Mix with 3/4 cup mayonnaise. Add salt and pepper to season.
 Good with cod deep fried in beer batter. (Recipe posted 3/3/12)
This can be made ahead and refrigerated.
Actually, I tried my other batter recipe last night. This was given to us by our dear cousin, Bobby Deraney, years ago ......it isn't as fiddly to make, and always works.

Ingredients for the Batter

2 Cups Flour
1 bottle Beer
1 egg
1 jigger rye

Directions for the Batter



Mix altogether in a bowl, being careful not to allow the batter to become too thick. I generally put the flour, the egg and the rye first, then slowly pour in the beer, whisking with a fork. I end up using a whisk once it's all mixed in, to make the batter light and frothy.

Cod

Ingredients for the Cod

1 lb. fresh cod
Vegetable Oil for Deep Frying
Lemon Wedges.

Directions for the Cod

This recipe is very good with Cod. Cut the fish into serving portions, if you have a pound of fish, you may get 5 or six sections out of it. Wash the fish and pat dry. Then heat the  vegetable oil in a saucepan, dip the fish in batter just before frying, doing two at a time, until golden brown. Approximately 3 minutes.

Delicious with french fries (see recipe 3/3/12)