Fish & Chip Bites {with Crispy Caper Tartar Sauce}
Lightly beer battered fish nuggets, perched on crispy caper tartar sauce slathered onto thick cut chips. Now that’s a mouthful of love.
We’ll call these our Fish & Chip Bites {with Crispy Caper Tartar Sauce}. The perfect Friday night nibbles.
Our simple beer batter consisted of flour, corn starch, baking powder, salt and beer. I wanted it to be light but also reminiscent of classic beer battered fish & chips.
This recipe is meant to be playful, one of my most favorite ways to present food. It just happens to also be mighty tasty. Crispy Caper Tartar Sauce played a big role in that. So much so, that it deserved a recipe post of it’s own. Because besides our beer battered fish nuggets, I would love to dunk Crispy Fried Shrimp in this fabulous sauce.
Fish & Chip Bites {with Crispy Caper Tartar Sauce}
Ingredients
For the tartar sauce…
- 1/2 cup mayonnaise
- 1 hard boiled egg peeled & finely chopped
- 1/2 tsp. anchovy paste
- 1 Tbl. minced shallot
- 1 Tbl. minced parsley
- salt
- 2 Tbl. capers
For the beer battered fish & chips…
- 1 lb. fresh cod rinsed & cut into bite-sized cubes
- 1 cup flour
- 1/4 cup cornstarch
- 1 tsp. baking powder
- pinch salt
- 4 ounces beer
- 6 small red potatoes boiled until just fork tender; sliced into 1/4-thick slices
- oil for frying canola or peanut
Instructions
- Combine all tartar sauce ingredients, except capers, in a small bowl. Reserve.
- Combine flour, cornstarch, baking powder and salt in a small shallow bowl. Remove 1/2 cup of flour mixture and whisk together with 4 ounces of beer in a separate bowl. Reserve.
- Heat 3-inches of oil in a deep pot to 375 degrees.
- Using a small wire mesh strainer, lower capers into oil and fry for about 30 seconds. Remove to paper towels to drain; then stir into tartar sauce, reserving a few for garnish.
- Fry pre-boiled potato slices in batches until golden brown. Remove to paper towels to drain.
- Dredge fish nuggets in dry flour mixture and then in beer batter. Fry in batches until well browned, 2-3 minutes per batch. Remove to paper towels to drain.
- To serve, place potato ‘chips’ on plate, add a teaspoon of tartar sauce and a battered fish nugget to each. Skewer through layers and sprinkle with crispy fried capers.
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