Sides add punch to classic fish and chips

What do you think this month? I’m thinking London.

What do you think this month? I’m thinking London.

By London, I mean fish and chips. I will let you go ahead and deal with the chip end of this game. I trust you can handle it.

As for the rest of the meal, I’ll help you out with some sweet tartar and a new trick to your old-dog slaw.

TAMARIND TARTAR SAUCE

2 tbsp     capers

1 1/2 tbsp white vinegar

2 1/2 tbsp Worcestershire sauce

1 tbsp sugar

2 tbsp fresh chopped parsley

1 tsp fresh cracked pepper

1 1/2 tbsp fresh lime juice

2 cups mayo

1 1/4 cup diced dill pickle

Blend the first seven ingredients together. Combine with remaining ingredients and bring on the battered fish.

Now this is some tasty tartar.

Be sure to make your fish fresh and not waste it on some frozen fish stick garbage.

DEEP FRIED FISH

8 cups vegetable oil

1 cup all-purpose flour

1 cup beer

2 egg whites, whipped to soft peaks

1/2 tsp salt

4 nine-ounce fillets haddock, cod or even halibut deboned

Pour all the oil into a deep pan or deep fryer, and heat to 350 degrees.

Mix together flour, salt and beer and then fold in the egg whites.

Dip the fish in the batter and fry for only a few minutes until golden brown.

Remove from oil and let drain on paper towel. Enjoy!

The real thing this meal is missing is some succulent slaw.

Now I’m not talking about some rough around the edges out of a plastic bucket into a deli Styrofoam container slaw.

What I am talking about is something new, and satisfying.

PICKLED GINGER SLAW

4 cups thin sliced green cabbage

1/4 cup thin sliced pickled ginger

1/4 cup mayo

2 tbsp     balsamic vinegar

2 tbsp honey

2 tbsp sesame oil

1/2 cup shaved green onion

Mix all the ingredients together and enjoy.

This recipe is always better after sitting in the fridge for an hour or so.