Fish & Chips with Kumquat Rum Tartar Sauce

Yield: Serves 4

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Ingredients

For the Fish:

• White fish such as cod or pike, cut into strips
• Flour, for dredging
• 1 can of beer
• Paprika
• Salt and pepper, to taste
• Neutral oil, for frying

For the Chips:

• Russet potatoes, peeled and sliced into fries
• White vinegar
• Salt, to taste
• Neutral oil, for frying

For the Tartar Sauce:

• Sour pickles, diced
• Capers, diced
• Mayonnaise
• Whole grain mustard
• White vinegar
• Salt and pepper, to taste
• NAGAMI TEST hot sauce

Directions

For the Chips:

1. Prepare the Potatoes: Peel and slice the potatoes into fries.
2. Simmer the Potatoes: Starting from cold water, simmer the potatoes in salted water with some white vinegar.
3. Drain and Reserve: Cook potatoes until barely knife-tender, drain, and set aside.
4. Fry the Potatoes: Fry the potatoes in 350°F oil until golden brown and crispy. Drain on paper towels and season with salt.

For the Fish:

1. Prepare the Batter: Season flour with paprika, salt, and pepper. Combine with the beer to create a batter.
2. Dredge the Fish: Dredge the fish strips in the seasoned flour before coating them in the beer batter.
3. Fry the Fish: Fry the fish in 350°F oil until golden brown and crispy. Drain on paper towels.

For the Tartar Sauce:

1. Mix the Sauce: Dice the capers and pickles, then toss them with mayonnaise, mustard, white vinegar, salt, pepper, and NAGAMI TEST hot sauce.

To Serve:

1. Plate the Dish: Serve the fried fish and chips with the tartar sauce on the side. Enjoy with an extra dash of NAGAMI TEST hot sauce if desired.