English Seaside Tangy Tartar Sauce for Fish and Chips
Per serving
Whitby and Scarborough on the North Yorkshire coast of England were the places of inspiration for me with this recipe, they specialise in locally caught fish, perfect for this iconic English dish. Whereas fish and chips are usually only accompanied by salt and vinegar (Malt vinegar please!) when eaten out of newspaper, when eaten in a Fish and Chip Cafe or Restaurant, you are always served this tartar sauce with your meal, tangy and wonderful with the fish especially and a squeeze of lemon. If I close my eyes I can almost imagine the sun on my face and the salty smell in the air, with seagulls wheeling around above, and the smell of that special supper or lunch to follow, after exploring the little cobbled streets. This is a bit of a cheats version as it uses ready made mayonnaise; however…
Ingredients
8 serv.- good quality mayonnaise or 150 ml home-made mayonnaise↗150 ml
- creme fraiche or 150 ml sour cream↗150 ml
- large shallot, peeled and finely chopped↗1
- finely chopped capers4 teaspoons
- finely chopped gherkins or 4 teaspoons cornichons4 teaspoons
- finely chopped english fresh curly-leaf parsley4 teaspoons
- of finely chopped chives4 teaspoons
- lemon juice↗2 tablespoons
- salt↗
to taste
- white pepper
to taste
Step-by-step instructions
- 1
Place all ingredients in a bowl and mix well. ( Allow the flavours to infuse for an hour before serving).
- 2
Place in an airtight jar or container and store in the fridge for up to one week.
- 3
Serve with fish and chips or ALL manner of seafood and fish!
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