Batter Fried John Dory, Hand Cut Chips & Yoghurt Tartare Recipe

Prepare and blanch potatoes

Peel the potatoes (optional) and cut into 1/2–3/4 inch (12–18 mm) thick hand‑cut chips. Rinse the cut chips thoroughly under cold water until water runs clear to remove surface starch. Pat dry with a clean tea towel. Place chips in a large pot, cover with cold salted water, bring to a simmer and cook gently for 5–7 minutes until just tender but not falling apart. Drain and dry completely on a baking tray lined with paper towels or a clean cloth.

First fry (blanch)

Heat 1–1.5 cups vegetable oil in a heavy saucepan or deep fryer to 320°F (160°C). Working in batches, fry the dried chips for 4–5 minutes until pale, soft and the surface is starting to set. Remove with a slotted spoon and drain on paper towels. Let rest while you prepare the fish and batter. You can cool them completely and refrigerate for up to 2 hours before finishing if desired.

Second fry (crisp)

When ready to serve, reheat oil to 375°F (190°C). Fry the blanched chips in batches for 2–3 minutes until golden and crisp. Remove to a tray, season immediately with sea salt and a little pepper, toss with chopped parsley if using, and keep warm in a low oven (200°F / 95°C) while you fry the fish.

Combine the Greek yoghurt, mayonnaise and Dijon mustard in a bowl and whisk until smooth. Add the chopped capers, diced cornichons, minced shallot, chopped dill, lemon zest and lemon juice. Season with salt and black pepper and taste — adjust acidity or salt as needed. Chill in the refrigerator while you cook the fish and chips; the flavours will meld and the texture will firm slightly.

Prepare fillets

Pat the John Dory fillets dry with paper towel and season lightly with a pinch of salt and pepper on both sides. Set up a dredging station: a shallow bowl with 1 cup flour for dredging, and a mixing bowl for the batter.

Make the batter

In the mixing bowl combine 1 cup all‑purpose flour, 2 tbs cornstarch, 1 tsp baking powder, 1 tsp salt and 1 tsp black pepper. Whisk to combine. Add 1 cup cold sparkling water and optionally 1/2 cup cold beer or extra sparkling water gradually, whisking lightly until you have a smooth batter with the consistency of heavy cream — it should cling to the fish but still be fluid. Keep the batter cold by placing the bowl over a larger bowl filled with ice if your kitchen is warm.

Dredge and batter

Heat the frying oil to 375°F (190°C) in a deep fryer or heavy‑bottomed pot (use a thermometer). Lightly dredge each fillet in the 1 cup flour to dry the surface, shaking off excess. Holding the fillet by one end with tongs, dip it into the batter, letting excess drip away. Carefully lower the battered fillet into the hot oil. Do not overcrowd — fry 1–2 fillets at a time depending on pot size.

Fry the fish

Fry each fillet for 3–5 minutes, turning once if needed, until the batter is deep golden brown and crisp and the fish inside is opaque and flakes easily (internal temperature about 145°F / 63°C). Use a slotted spatula to lift onto a wire rack set over a baking tray or paper towels to drain. Keep in a low oven (200°F / 95°C) to stay warm while finishing remaining fillets.

Finish and plate

Place a portion of hot hand‑cut chips on each plate. Top with a battered John Dory fillet. Spoon a generous dollop of yoghurt tartare beside or on top of the fish. Garnish with lemon wedges and a sprinkle of chopped parsley. Serve immediately while batter is crisp and chips are hot.