Fish with Tartare Sauce

Ingredients

• 1 kg potatoes (medium, waxy)
• 1.5 l frying oil
• Salt
• Pepper
• 700 g fish fillet
• 1 egg
• 4 Tbsp breadcrumbs
• Lemon
• 2 hard‑boiled eggs
• 1 Shallot
• 2 small pickled cucumbers (with brine)
• 2 tbsp capers
• 4 Tbsp mayonnaise
• 2 tbsp yogurt
• 1 Garlic clove
• 1 bunch chives
• Salt
• Pepper

Instructions

1. 1.

   For the sauce, peel and finely dice the shallot. Peel the eggs. Finely chop the cucumbers and capers. Mix mayonnaise and yogurt. Stir in cucumbers, capers, eggs and shallot, seasoning with 1–2 tbsp brine, salt and pepper. Press the garlic into the sauce. Wash the chives, cut into rings, and fold in.

2. 2.

   Prepare a deep fryer or heat oil in a large pot to 165°C (the oil is hot when bubbles rise on a wooden spoon handle).

3. 3.

   Wash, peel, and cut potatoes lengthwise into sticks; dry thoroughly.

4. 4.

   Fry potato sticks in batches for about 5 minutes until soft but still pale. Remove and drain.

5. 5.

   Increase temperature to 190°C, fry the potatoes again in batches for about 2 minutes until crisp. Drain, season with salt, and serve immediately.

6. 6.

   Cut fish fillet into bite‑sized pieces, season with salt and pepper, and drizzle with lemon juice.

7. 7.

   Beat the egg with 1 tsp water on a plate; spread breadcrumbs on another flat plate.

8. 8.

   Coat each fish piece first in egg, then in breadcrumbs, and fry in the prepared oil at 180°C or in the deep fryer until golden‑yellow. Serve fish with tartare sauce and fries.