Wednesday, April 27, 2011
Spiced Fried Seafood with Homemade Tartare Sauce
There are some things we have to try before we part our current lives. One of which I strongly believe, is a good blob of homemade tartare sauce. With fried fish and a slice of lemon. As well as a cold mug of beer.
One extremely amazing and ingenious idea is to have this tartare sauce with beer battered fish and chips. Especially haddock or cod fish and chips. Oh dear god. I am starting salivating as these very words are being typed.
So here it is, without further ado:
(Have to find something to eat. See you soon.)
adapted from a Jamie Oliver recipe
1 tbsp fennel seeds
100g plain flour
1 tsp cayenne pepper or chili powder
600g mixed seafood (I used shrimps, squid and fish fillets)
- De-vein and de-shell shrimps.
- Clean squid, removing membranes, spinal cord and skin. Score larger pieces, leaving tentacles alone.
- Skin and slice fish fillets into 2 inch portions.
4 tbsp mayonnaise
1 tbsp capers, chopped
1 tbsp shallots, finely chopped
10 small cornichons or 5 medium gherkins, chopped
juice of 1/2 lemon
1 tbsp chopped parsley
2 egg yolks
250ml light olive oil
1 tsp dijon mustard
sea salt and black pepper
- First off, we start with the mayonnaise. Beat 2 yolks, mustard and seasoning with a whisk or an electric beater in a mixing bowl. Gradually add oil, a little drizzle at a time, while beating, until mixture emulsifies and produces a thick creamy texture as shown below.
- If your mayonnaise is a little too thick, add a few tsp of hot water to smooth it out.
- Now, we make the tartare sauce. Add all ingredients for the tartare sauce and mix well. Set aside.
- Get yourself a large, wide casserole pot with reasonably high sides. Fill the pot with an inch and a half of sunflower oil and turn the heat on. Put a small piece of potato or bread in it. By the time the potato or bread is golden and frying, you'll know the oil is ready. It takes about 10 mins. If the oil starts to smoke, turn the heat down.
- Meanwhile, in a pestle and mortar, bash the fennel seeds into tiny pieces. Add these fennel seeds to a large plate with flour and cayenne pepper with some salt. Coat seafood with spiced flour thoroughly and shake off excess.
- Deep fry seafood in the hot oil. They should take about a minute or two to turn brown and crisp then remove them with a slotted spoon or chopsticks to kitchen paper to soak up excess oil. Season.
- Serve immediately with a lemon wedge and tartare sauce. Enjoy!