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    • Pollock Fish & Chips with Tartar Sauce

    Pollock Fish & Chips with Tartar Sauce

    Mark Sharron
    Easy
    45 minutes
    02-Apr

    Pollock Fish & Chips with Tartar Sauce is a classic British dish that is sure to please. This recipe is easy to prepare, and the combination of flavours makes it perfect for any occasion. The Pollock fillets are lightly coated in a mixture of all-purpose flour, salt, pepper, garlic powder, and paprika before being fried in a pan with vegetable oil. The potatoes are thinly sliced and fried in the same pan until golden brown and crispy. The tartar sauce is made from mayonnaise, pickles, onion, lemon juice, mustard, salt, and pepper. This delicious dish is sure to be a hit with family and friends. 

     

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    Ingredients

    • Pollock fillets
    • All-purpose flour
    • Salt
    • Pepper
    • Garlic powder
    • Paprika
    • Egg
    • Milk
    • Vegetable oil
    • Potatoes
    • Mayonnaise
    • Pickles
    • Onion
    • Lemon juice
    • Mustard
    • Salt
    • Pepper

    Method

    • Step-by-Step Method: Pollock Fish & Chips with Tartar Sauce
    • Wash and scrub potatoes thoroughly
    • Cut potatoes into even-sized chips or fries
    • Pat potato pieces dry with a clean towel
    • Preheat oven to 220°C (428°F) if baking chips, or preheat a deep pot with vegetable oil to 180°C (356°F) if frying
    • Place potatoes on a baking tray; toss with a small amount of vegetable oil, salt, and pepper if baking
    • Bake chips for 25–30 min, flipping halfway, or fry chips in batches for 4–5 min until golden, then drain on paper towels
    • Prepare tartar sauce: finely chop pickles and onion
    • In a small bowl, combine mayonnaise, chopped pickles, chopped onion, lemon juice, mustard, salt, and pepper; mix thoroughly, chill until serving
    • Pat Pollock fillets dry with paper towel
    • In a bowl, mix all-purpose flour with salt, pepper, garlic powder, and paprika
    • In a separate bowl, whisk egg with milk until combined
    • Dredge each Pollock fillet first in seasoned flour, then dip in egg mixture, then again in flour until evenly coated
    • Heat a frying pan with vegetable oil to medium-high, or use deep-frying oil at 180°C (356°F)
    • Fry Pollock fillets for 3–4 min per side (or until golden and cooked through), then drain on paper towels
    • Place cooked chips and Pollock on a serving plate or tray
    • Serve immediately with a ramekin of chilled tartar sauce, and lemon wedges if desired