Recipe courtesy of Tyler Florence

Fish & Chips with Homemade Tartar

  • Level: Intermediate
  • Total: 55 min
  • Active: 55 min
  • Yield: 4 servings
Share This Recipe


4 large russet potatoes, scrubbed and rinsed

Vegetable oil, for deep-frying 

Kosher salt and freshly ground black pepper 

2 cups all-purpose flour, plus 1 cup for dredging 

1/2 cup cornstarch

2 tablespoons baking powder 

2 egg yolks

1 1/2 cups club soda

1 pound monkfish fillets, cut into strips or pieces 

Fresh flat-leaf parsley leaves, for garnish 

2 lemons, halved, for serving 

Tartar sauce, for serving

Tartar Sauce:

1/2 cup mayonnaise

1/2 cup sour cream 

1/4 cup cornichons, chopped 

2 tablespoons capers, chopped 

2 tablespoons chopped fresh flat-leaf parsley 

1 tablespoon finely chopped fresh tarragon 

Juice of 1/2 lemon


  1. Preheat the oven to 350 degrees F.
  2. Prick the potatoes all over with a fork and place them on a baking sheet. Bake until knife-tender, 30 to 45 minutes. (If you like, you can do this the night before and refrigerate the potatoes until ready to cut and fry.) Cut each potato into 6 or 8 wedges, depending on size.
  3. Heat about 4 inches of oil in a large, heavy pot until a deep-frying thermometer registers 375 degrees F. In two batches, fry the potato wedges until crispy and golden brown, 4 to 5 minutes. Drain on paper towels and season with salt. Set aside and keep warm.
  4. In a large bowl, combine the 2 cups flour, cornstarch, baking powder and 1 1/2 teaspoons salt. Make a well in the center and add the egg yolks. Gradually whisk in the club soda, working your way out from the center to form a smooth batter.
  5. Season the 1 cup flour with salt and pepper. Dredge the fish fillets on both sides in the seasoned flour and then dip them in the batter. Fry a few pieces at a time until crispy and golden brown, 4 to 5 minutes. Drain on paper towels and season with salt.
  6. When the fish is done, place some parsley leaves in the hot oil and fry until crispy and slightly translucent, 15 seconds. Drain on paper towels.
  7. Serve the fish with lemon halves, crispy fried parsley leaves and homemade tartar sauce.

Tartar Sauce:

  1. Combine the mayonnaise, sour cream, cornichons, capers, parsley, tarragon and lemon juice in a small bowl. Refrigerate for 10 to 15 minutes before serving.

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …