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Fish & Chips by 2 Michelin Star Chef Restaurant Nath...

Food Busker Follow
  • Video description
  • 3 years ago
Fish & chips by Michelin star chef Nathan Outlaw. Learn how to make fish and chips from one of the best chefs in UK. His fish and chip recipe is so good your gonna love it. He cooks this dish at the Goring SUBSCRIBE: http://www.youtube.com/foodbusker


Goring Hotel

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Nathan Outlaw’s Hake and Tartare Sauce
(Serves 4)

4 hake fillets, each weighing 130g
Zest of 2 lemons
½ tsp each of finely chopped tarragon, chives and parsley

Tartare Sauce

3 free range egg yolks
1 tsp English mustard
1 tsp white wine vinegar
250ml rapeseed oil
1 tsp tarragon, chopped
1 tsp chives, chopped
1 tsp parsley, chopped
2 gherkins
2 tsp capers, chopped
Sea salt
Freshly ground black pepper


200ml dry sparkling cider
200g Doves gluten free self-raising flour

For the tartare sauce, whisk the egg yolk, vinegar and mustard together in a large bowl until well combined. Slowly add the rapeseed oil in a steady stream while continuing to whisk until emulsified.

Finely dice the gherkins and add to the mayonnaise along with the capers and chopped herbs. Taste and adjust the seasoning with sea salt and pepper, as necessary. Store in the fridge until ready to serve.

For the batter, put the flour into a large bowl then whisk in the cider to combine thoroughly so that the mixture is smooth and lump free. Move to a cool place until ready for frying.

Heat some vegetable oil in a deep fat fryer to 180C.

To cook the fish, first mix the batter again to ensure it is smooth. Sprinkle each fillet of fish equally with the chopped herbs and lemon zest then pass each fillet of hake through the batter to coat evenly. Put each fillet of hake carefully into the fryer. Cook for 6-8 minutes until golden brown. (Note: Always place items into the fryer away from your body so the oil does not splash back!) Carefully remove the fish once cooked and drain onto kitchen paper.

To serve, place the fish onto warmed plates and a healthy dollop of tartare sauce.
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