Step 1

To make the homemade tartare sauce, separate the yolk from the eggs. Place the yolks into a blender and blend on a slow speed. During blending, slowly drizzle in the Crisco Canola Oil and continue on a low speed until it thickens. Add the capers and pickles to the sauce and blend together, then add the squeezed lemon juice. The lemon adds a nice zing of flavour to the sauce.

Step 2

Place the thawed out chips into a deep fryer, which is filled with Crisco Canola Oil. Fry them for five minutes, then drain. To add some flavour, season with salt and pepper.

Step 3

Slice the fish into thick long slices to mimic the look of a fish finger. In a bowl, whisk together the White Wings Premium Batter Mix and warm water, then evenly coat the fish with the batter.

Step 4

Gently place the fish pieces into the deep fryer. Ensure the fish floats above the oil and doesn’t stick to the edges of the fryer. Cook until they form a crunchy, golden crust.

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Step 5

For serving, place a mountain of chips on the plate, then put the fish on-top. Add a side of homemade tartare sauce and then it is ready for serving.