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Explore How to elevate fried fish & tartar sauce | Adam Byatt with 417,187 views, 15,738 likes, and 358 comments. Experience the impact of this video content that has captured audience attention.

Breaded Plaice with Warm Tartare Sauce - How I would elevate the traditional fried fish and tartar sauce (its just missing some chip shop chips) Hestan Pans: Use code ADAMBYATT15 for 15% off - They’re the only pans I would recommend whole heartedly. https://hestanculinary.co/?utm_source=Social&utm_medium=Influencer&utm_campaign=Adambyatt Recipe Makes enough for two people Ingredients Black Peppercorns/Fennel Seeds/Coriander Seed 2tbsp Combined Capers, Washed 50g Cornichons, Diced 50g Dill, Finely Cut 5tbsp 500ml vegetable oil 2 large egg yolks 25g Dijon mustard 1 lemon juiced 2 shallots chopped Panko Breadcrumbs 100g Star Anise 4 White Wine 300ml 1 x whole plaice 800g Method Filleting Plaice Lay the plaice dark-side up on a stable cutting board with the head facing away from you. Using a sharp filleting knife, make a cut just behind the head down to the backbone. Starting at the tail, make a shallow cut along the centre line of the fish from tail to head, following the backbone. Keeping the blade flat against the bones, work from the centre line outward toward the edge, using smooth, gentle strokes to remove the first upper fillet. Repeat on the opposite side of the backbone to remove the second upper fillet. Turn the fish over and repeat the process to remove the two lower fillets. Trim away any remaining rib bones, fins, or membrane as needed. If required, remove the skin by placing the fillet skin-side down, gripping the tail end, and sliding the knife between the flesh and skin while pulling the skin taut. Reserve the bones for stock making. Fish Fumet 1kg clean plaice bones, reserved from filleting 2 celery stalks 1 onion sliced Soft fine herbs – parsley/dill/tarragon 1 lemon 2 star anise - Clean the fish frames and wash until clean. Place in a heavy based stock pan with nicely cut, clean vegetables. Bring to a boil and skim well, simmer for 20 minutes skimming often, remove from the heat and add the herbs/sliced lemon/star anise. Allow to sit for 20 minutes before passing so the sediment sinks to the bottom of the pan. Pass through muslin and a chinois. After 20 minutes, pass the stock and reduce by 2/3 to an intense fume Tatare sauce Make a classic mayonnaise by whisking the 2 egg yolks with the Dijon mustard and lemon juice until combined. Now slowly rain in the vegetable oil until the mayo becomes thick. You can of course use a magi mix to do this. Once the mayonnaise is thick and ready. Ley the mayonnaise down with the reduced fume until it resembles a coating sauce consistency Now add the chopped herbs, capers, cornichons, and shallots and warm very gently before serving Fish Preparation/Cookery Plaice fillets, trimmed and skinned Panko breadcrumbs 2 whole eggs mixed with a small amount of the chopped herbs 50g plain flour To pane the fillets simply coat the inside of each fillet with the flour, then the egg and finally the breadcrumbs. Store this ready for cooking. - Heat the olive oil over a medium heat, Once hot, gently begin to cook the fish panko side down. Cook 90% of the way on the panko, when the fish is translucent, add a little butter to the pan and baste the flesh side. Remove from the pan and plate on top of the hot, finished sauce. Garnish with the lemon Happy cooking Adam x

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