Fish Butty & Chilli Oil Tartar Sauce
Share
Fish Butty & Chilli Oil Tartar Sauce.
Rated 5.0 stars by 1 users
Author:
Jesse Jenkins
I often like to burn things to get that smoky flavour.@WhiteMausu Smoky Chili Oil brings just the right amount of smoke with all the goodness a crispy chili oil has to offer. It’s a true weapon in the kitchen, taking this tartar sauce to a whole new world - a better world.
P.S. This fish batter is gluten-free… not because it needs to be, but because the texture is insanely good. I’ve had to guess the recipe based on eating it a few times, so if anyone knows more about it - let me know!
Ingredients
-
2-3 Tablespoons of Smoky Chilli Oil
-
100g mayonnaise
-
20g (generous handful) chives, finely chopped
-
20g (generous handful) dill, finely chopped
-
20g (generous handful) coriander stems, finely chopped
-
100g cornichons, finely chopped
-
Juice of 1 lemon
-
50g capers, plus a splash of brine
-
Salt, sugar, MSG to taste
To make the Batter
-
Looking for 150-200g cod steak per butty
-
Cure : 60% salt, 40% sugar & lemon zest
-
500ml water
-
100g rice flour
-
15g xanthan gum
-
1 tsp paprika
-
1 pinch fine/table salt
-
Neutral oil for frying
Directions
Mix all the tartar ingredients and taste for seasoning.
Put fish into a 1-2 hour cure, then rinse well and pat dry.
Mix the water, flour, xanthan gum paprika and salt to make a batter.
Dip the fish into the batter and cook in a neutral oil that has reached 180c for 5-6 min.
Assemble Fish Butty