Fish Of The Day Recipe

Prepare and blanch potatoes

Peel potatoes (optional) and cut into chunky chips about 1-1.5 inches thick. Rinse under cold water to remove surface starch, then soak in cold water for 20–30 minutes. Drain and pat completely dry with a kitchen towel.

First fry (blanch)

Heat vegetable oil in a heavy pot or deep fryer to 150°C (300°F). Fry the dried chips in batches for 4–6 minutes until they are soft but not colored. Remove and drain on a wire rack or paper towels.

Final fry and season

When ready to serve, heat oil to 190–195°C (375–385°F). Fry chips in batches for 2–3 minutes until golden and crisp. Drain, season immediately with fine salt and black pepper. Keep warm in a low oven (100–110°C / 210–230°F) while you fry the fish.

Prep fish

Pat fish fillets dry with paper towels. Trim into even portions if needed. Lightly season both sides with 1/2 tsp salt and 1/4 tsp black pepper per fillet. Dust each fillet lightly with the extra flour and shake off excess — this helps the batter adhere.

Make tempura batter

Place the flour (1 cup), cornstarch (1/4 cup), and baking powder (1/2 tsp) in a bowl and whisk briefly to combine. In a separate bowl, lightly beat the egg. Add the cold sparkling water and ice cubes to the beaten egg to keep the mixture very cold. Pour the wet into the dry ingredients and mix briefly with a few strokes — the batter should be lumpy and cold. Do not overmix; small lumps are fine and help create a light, crisp texture.

Heat oil

Heat the vegetable oil for frying to 180–190°C (350–375°F). Use a thermometer to maintain temperature; adjust heat between batches so oil stays within range.

Fry fish

Working in batches, dip each floured fillet into the tempura batter, letting excess drip off, then gently lower into hot oil. Fry 4–6 minutes depending on thickness, turning once, until batter is golden and fish reaches an internal temperature of about 60–63°C (140–145°F) and flakes easily. Remove to a wire rack to drain and rest for a minute.

Combine sauce ingredients

In a small bowl combine mayonnaise, finely chopped cornichons/pickles, chopped capers, lemon juice, Dijon mustard, finely chopped dill (or parsley), minced shallot, salt and black pepper. Stir until evenly mixed. Taste and adjust lemon, salt or herbs. Chill until ready to serve.

Arrange a portion of chunky chips on each plate or serving board. Place a piece of freshly fried fish alongside the chips. Add a small mound of watercress dressed very lightly (optional: a quick drizzle of lemon juice and a pinch of salt) and a lemon wedge. Serve tartar sauce in a small ramekin alongside. Offer malt vinegar on the side.