Sicilian Lemon Balsamic Wild Dill Olive Oil

Fish and Chips with Wild Dill Olive Oil Tartar Sauce

Name: Fish & Chips with Wild Dill Olive Oil Tartar Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Seafood
Ingredients: 1 ½ Cups all-purpose flour; 2 Tsp. Baking powder; 1 Tsp. Sea salt; 1 Can of beer (ice-cold); 8 Cod fillets; Flour for dusting; 4 Cups Robust Extra Virgin Olive Oil; 1 Cup mayonnaise; 1 Shallot, finely diced; 1 Tbsp. Wild Dill Olive Oil; 1 Tbsp. Sicilian Lemon Balsamic; 1 Tbsp. Capers, finely diced; 2 Tsp. Worcestershire sauce; 1 Tsp. Mustard; ¼ Tsp. Black pepper

Mar 11, 2025

A vibrant tartar sauce featuring Wild Dill Olive Oil and Sicilian Lemon Balsamic is the star of this classic fish and chips recipe. Pair it with crispy beer battered fish and chips and you've got a pub style classic!

Fish & Chips with Wild Dill Olive Oil Tartar Sauce

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Cuisine

Seafood

Servings

Prep Time

20 minutes

Cook Time

10 minutes

Image of Fish & Chips with Wild Dill Olive Oil Tartar Sauce

Ingredients

Beer Battered Fish

1 ½ Cups all-purpose flour
2 Tsp. Baking powder
1 Tsp. Sea salt
1 Can of beer (ice-cold)
8 Cod fillets
Flour for dusting
4 Cups Robust Extra Virgin Olive Oil

Tartar Sauce

1 Cup mayonnaise
1 Shallot, finely diced
1 Tbsp. Wild Dill Olive Oil
1 Tbsp. Sicilian Lemon Balsamic
1 Tbsp. Capers, finely diced
2 Tsp. Worcestershire sauce
1 Tsp. Mustard
¼ Tsp. Black pepper

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Directions

In a bowl, mix together mayonnaise, chopped shallot, Wild Dill Olive Oil, Sicilian Lemon Balsamic, capers, Worcestershire sauce, mustard, and black pepper. Cover and refrigerate for 8-24 hours for the best flavour.
Heat extra virgin olive oil in a pot to 370°F.
In a bowl, whisk together flour, baking powder, and salt. Gradually pour in ice-cold beer, mixing gently until combined. A few lumps are fine, avoid over-mixing.
Lightly coat each fish fillet in flour, shaking off excess to help the batter stick. Dip into the beer batter, ensuring an even coating, and shake off excess.
Carefully place the battered fillets into the hot oil. Fry for 7–9 minutes, turning occasionally, until golden brown and crispy. Use a thermometer to check that the internal temperature reaches 145°F
Remove the fish from oil and serve hot with fries and tartar sauce .

Recipe Video

Recipe Note

The combination of flavours in the tartar sauce is classic, perfection! If you'd like to get experimental, omit the capers, sub soy sauce for the Worcestershire and swap in Toasted Japanese Sesame Seed Oil and Honey Ginger Balsamic for an exceptional dipping sauce for tempura shrimp.