Go Back

Fish & Chip Bites {with Crispy Caper Tartar Sauce}

Libby with Lemony Thyme
Print Recipe
Servings 6

Ingredients
  

For the tartar sauce...

  • 1/2 cup mayonnaise
  • 1 hard boiled egg peeled & finely chopped
  • 1/2 tsp. anchovy paste
  • 1 Tbl. minced shallot
  • 1 Tbl. minced parsley
  • salt
  • 2 Tbl. capers

For the beer battered fish & chips...

  • 1 lb. fresh cod rinsed & cut into bite-sized cubes
  • 1 cup flour
  • 1/4 cup cornstarch
  • 1 tsp. baking powder
  • pinch salt
  • 4 ounces beer
  • 6 small red potatoes boiled until just fork tender; sliced into 1/4-thick slices
  • oil for frying canola or peanut

Instructions
 

  • Combine all tartar sauce ingredients, except capers, in a small bowl. Reserve.
  • Combine flour, cornstarch, baking powder and salt in a small shallow bowl. Remove 1/2 cup of flour mixture and whisk together with 4 ounces of beer in a separate bowl. Reserve.
  • Heat 3-inches of oil in a deep pot to 375 degrees.
  • Using a small wire mesh strainer, lower capers into oil and fry for about 30 seconds. Remove to paper towels to drain; then stir into tartar sauce, reserving a few for garnish.
  • Fry pre-boiled potato slices in batches until golden brown. Remove to paper towels to drain.
  • Dredge fish nuggets in dry flour mixture and then in beer batter. Fry in batches until well browned, 2-3 minutes per batch. Remove to paper towels to drain.
  • To serve, place potato 'chips' on plate, add a teaspoon of tartar sauce and a battered fish nugget to each. Skewer through layers and sprinkle with crispy fried capers.