Michelin Level Fried Fish & Tartar Sauce
Equipment
Ingredients
Fish
cod fillets (fresh)
600 g
Batter
all-purpose flour
150 g
cornstarch
75 g
baking powder
5 g
salt
5 g
black pepper
2 g
sparkling water (chilled)
250 ml
Tartar Sauce
mayonnaise
200 g
dill pickles (finely chopped)
50 g
capers (rinsed, chopped)
15 g
lemon juice
15 ml
fresh parsley (finely chopped)
10 g
Frying
sunflower oil
1000 ml
Instructions
Prepare the fish
Pat the cod fillets dry with paper towels and cut into portions if needed. Season lightly with salt and pepper.
Make the batter
In a large bowl, whisk together flour, cornstarch, baking powder, salt, and pepper. Gradually add ice-cold sparkling water while whisking until smooth and lump-free.
Prepare the tartar sauce
In a small bowl, combine mayonnaise, finely chopped pickles, capers, lemon juice, and chopped parsley. Mix well and refrigerate until serving.
Heat the oil
Pour sunflower oil into a deep pot or wok and heat to 180°C. Use a thermometer to check the temperature.
Fry the fish
Dip each fish portion in the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry for 3-4 minutes per side until golden and crispy.
Drain the fried fish
Remove the fish from the oil and drain on paper towels or a wire rack. Season immediately with a light sprinkle of salt while hot.
Serve immediately
Plate the hot fried fish with a generous dollop of tartar sauce on the side. Garnish with lemon wedges and fresh parsley if desired.
Original recipe
Storage
Best served immediately. Reheating in oven helps maintain texture better than microwave.
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