Fish and Chip Tater Tots
The fish and the chips are combined into bite sized tater tots! Fried until crispy and served with a simple homemade tartar sauce.
Servings: 20 large tots (approx)
Equipment
Ingredients
Tartar Sauce
- 1 cup mayo
- 3/4 cup diced pickles
- 1 tablespoon minced shallots
- 1 tablespoon chopped dill
- 2 tablespoons chopped parsley
- 1 clove garlic grated
- juice of 1 lemon
- salt ane pepper
Tots
- 3 russet potatoes peeled and cut into 1.5 inch chunks
- 1 teaspoon salt
- 2 tablespoons peanut or other high heat oil
- 6 ounces cod diced into very small pieces
- 2 tablespoons dehydrated potato flakes
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1 tablespoon olive oil
- 1 tablespoon vodka
- oil for frying
Instructions
- Mix the tartar sauce ingredients in a large bowl. Stir to combine. Set aside in the fridge until ready to use.
- Preheat the oven to 500. Toss the potatoes with the teaspoon of salt and tablespoons of oil.
- Bake for about 15 -20 minutes until browned on the edges and still undercooked in the center.
- Allow to cool fully for at least an hour. Add to a food processor and pulse about 25 times until the potatoes are in small bits.
- Pour the potatoes into a bowl and add in everything except the frying oil.
- Preheat the oil to 375
- Form your tots with your hands. Should make about 20 tots.
- Fry the tots until crispy! Remove from the oil with a slotted spoon and season with salt as they cool on a rack. Serve with the sauce.