Lisa Faulkner’s breadcrumbed fish and chips with tartare sauce is a real classic that’s super easy to make and takes just 15 minutes to prepare. This recipe is much healthier than your average takeaway and is perfect as a Friday night treat. The crisp breadcrumb-coated halibut, golden homemade chips and creamy tartare sauce work wonders together. Plus, this recipe shows you how to make tartare sauce from scratch – once you’ve made this version, you’ll never look back
- For the tartare sauce:
- 100g Greek yogurt
- 25g gherkins, chopped
- garlic clove, crushed
- grated rind of 1 lemon
- juice of
- 10g capers, chopped
- small bunch fresh flat-leaf parsley, finely chopped
- For the fish and chips:
- 4 baking potatoes
- 2-3tbsp olive oil, plus extra for greasing
- 1tbsp freshly chopped dill
- 100g breadcrumbs (fresh or dried)
- grated rind of
- flour, for dusting
- 1 egg, beaten
- 4 x halibut fillets, weighing about 175g each, skinned
Preheat the oven to 190C, gas 5 and line or grease two baking trays.
First, make the tartare sauce. Mix all of the ingredients in a bowl, adding salt and pepper to taste (you may not need much salt as the capers are salty). Set aside until needed.
Chop the potatoes into ‘chunky chip’-sized pieces, leaving the skin on. Place in a large saucepan, cover with water and bring to the boil. Turn the heat down slightly and simmer for 2-3 minutes. Drain and place on one of the baking trays. Coat with the olive oil and season with salt and pepper. Bake in the preheated oven for 25-30 minutes, turning occasionally.
Meanwhile, prepare the fish. Mix the dill with the breadcrumbs and lemon rind in a shallow bowl. Put the flour and beaten egg in 2 separate shallow bowls. Dust each fillet of fish in flour, then dip in the beaten egg and then the breadcrumb mix and place on the prepared baking tray. Bake in the preheated oven for 12-15 minutes, depending on thickness of the fillets.
Serve the fish with the chunky chips and tartare sauce.
Swap the halibut for cod instead.