Crumbed Fish and Chips with Tangy Tartare Sauce
Prep:  20 minutes
Cook:  30 minutes
Serves:  4
Average: 4.6 (22 votes)
Difficulty:
Cuisine:
Saved:
British
177
Recipe by: Rosella
Panko crumbs make this fish and chips extra crunchy, and it's not Aussie fish and chips without tartare sauce. This tangy tartare recipe with cocktail onions is so moreish, you won't want to have it any other way!
Credit: Whisk Media Group
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Crumbed Fish and Chips with Tangy Tartare Sauce
Ingredients:
Tangy cocktail onion tartare sauce
Crumbed fish and chips
Method:
Tangy cocktail onion tartare sauce
  1. Mix together mayonnaise, capers, dill and salt
  2. Drain cocktail onions, reserving 2 tbsp of the pickling brine. Coarsely chop ¾ cocktail onions and add to mayonnaise along with the reserved brine. Mix well. Cover and refrigerate
Crumbed fish and chips
  1. Preheat oven to 220°C/200°C (fan-forced) and line 2 baking trays with baking paper
  2. Toss potatoes, oil and 1 tsp salt together and arrange onto trays in a single layer. Bake 25-30 minutes or until crisp and cooked through
  3. Meanwhile, trim fish into long strips. Combine flour and 1 tsp salt. Toss fish in flour, shaking off excess. Dip into egg and then panko crumbs
  4. Heat enough oil to come 2cm up the side of a large frying pan. Shallow fry fish for 2-3 minutes each side or until golden and crisp. Drain on paper towel
  5. Serve crispy fish with chips and cocktail onion sauce. Serve with remaining whole cocktail onions
Tips & Hints:
  • Follow manufacturer’s instructions for cooking fish and chips in your airfryer.
  • Choose a firm white fish fillet to crumb such as blue eye trevalla, ling, monkfish or flathead.
  • Fish can be baked in the oven. Spray with cooking spray and place onto a lined baking tray. Cook at 200°C for 20 minutes or until golden and cooked through.
Rosella White Cocktail Onions
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