Fish Butty & Chilli Oil Tartar Sauce.
Jesse Jenkins
I often like to burn things to get that smoky flavour.@WhiteMausu Smoky Chili Oil brings just the right amount of smoke with all the goodness a crispy chili oil has to offer. It’s a true weapon in the kitchen, taking this tartar sauce to a whole new world - a better world.
P.S. This fish batter is gluten-free… not because it needs to be, but because the texture is insanely good. I’ve had to guess the recipe based on eating it a few times, so if anyone knows more about it - let me know!
Ingredients
2-3 Tablespoons of Smoky Chilli Oil
100g mayonnaise
20g (generous handful) chives, finely chopped
20g (generous handful) dill, finely chopped
20g (generous handful) coriander stems, finely chopped
100g cornichons, finely chopped
Juice of 1 lemon
50g capers, plus a splash of brine
Salt, sugar, MSG to taste
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Looking for 150-200g cod steak per butty
Cure : 60% salt, 40% sugar & lemon zest
500ml water
100g rice flour
15g xanthan gum
1 tsp paprika
1 pinch fine/table salt
Neutral oil for frying
Directions
Mix all the tartar ingredients and taste for seasoning.
Put fish into a 1-2 hour cure, then rinse well and pat dry.
Mix the water, flour, xanthan gum paprika and salt to make a batter.
Dip the fish into the batter and cook in a neutral oil that has reached 180c for 5-6 min.
Assemble Fish Butty
