Dover Sole Fish & Chips

Adapted by
January 2021


Masa Tempura Batter:
Chopped cornichons
⅓ cup minced shallots
⅓ cup chopped capers
1 teaspoon finely grated garlic
Zest of 1 lemon
2 cups mayonnaise
½ cup smooth Dijon mustard
½ teaspoon chopped parsley, plu smore for garnish
½ teaspoon chopped dill
1 teaspoon lemon juice
½ teaspoon sugar
¼ teaspoon black pepper
Pommes Soufflés:
Canola oil
1 pound Kennebec potatoes, peeled
To Assemble and Serve:
4 cups neutral oil
4 Dover sole fillets
½ cup cornichons
1 cup rice flour
Sea salt
Zest of ½ lemon
Lemon wedge


For the Masa Tempura Batter

Place masa, kosher salt, and 4½ cups cold water into a blender and blend on high for 1 minute. Transfer to a nonreactive container and refrigerate for at least 6 hours. Whisk.

For the Tartar Sauce

In a small bowl, combine cornichons, shallots, capers, garlic, and lemon zest. In a food processor, pulse until finely chopped. Add mayonnaise, mustard, parsley, dill, lemon juice, and sugar and pulse until combined. Season with salt and pepper. Garnish with more parsley to serve.

For the Pommes Soufflés

Into 2 saucepans, pour oil to be about 2½ to 3 inches deep. Heat oil in 1 pan to 225°F and the other to 425°F. Using a mandoline, slice potatoes lengthwise to be 1⁄8 inch thick. Do not put water on them, as you will need the starch. Punch out potato slices with a 40-count ring cutter. Drop into the 225°F oil and gently stir on the heat for 6 to 7 minutes. After about 5 to 6 minutes, the slices should start to puff slightly and rise to the top. Keep shaking until most of the slices are puffed. Remove the slices, a few at a time, and transfer into the hotter frying pan. They should puff right away. Continue to stir and baste the slices around while frying so they cook evenly for about 2 to 3 minutes or until very crisp and golden brown. Remove the slices and drain on paper towels. Season with salt and serve immediately.

To Assemble and Serve

Heat oil to 375°F in a Dutch oven. Lightly dredge fish fillets and cornichons in rice flour. Working in small batches, dip the fish fillets and cornichons into the Masa Tempura Batter. Once they’re covered, immerse the fish and cornichons into the hot oil for 4 minutes, turning halfway through, until golden brown. Be sure not to crowd the fillets. Drain the fish and cornichons on a roasting or cooling rack. Before cooling, season with sea salt and lemon zest. Transfer fish to a serving plate. Serve with Pommes Soufflés, a lemon wedge, and Tartar Sauce.