- ¾ cup homemade mayonnaise (see below)
- 1 pickle, minced
- Juice and grated zest of 1 lemon
- 2 teaspoons capers, minced
- 1 tablespoon minced flat-leaf parsley
- 1 tablespoon minced chives
- 1 whole scallion, trimmed and thinly sliced
- 1 small shallot, minced
- Kosher salt
- Freshly ground black pepper
- 2 egg yolks
- ½ lemon
- 1 tablespoon Dijon mustard
- 1½ cups rice bran oil or canola oil
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 4 medium russet potatoes
- Rice bran oil or canola oil
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon minced flat-leaf parsley
- 1 tablespoon minced chives
- 1 whole scallion, trimmed and thinly sliced
- 1 cup breadcrumbs
- 2 tablespoons finely grated Pecorino Romano
- 1 tablespoon flat-leaf parsley leaves
- 1 tablespoon fresh thyme leaves
- 4 rockfish fillets, 5 to 6 ounces each (rockfish will usually be labeled “rock cod” in the grocery store)
- Kosher salt
- Freshly ground black pepper
- ½ cup all-purpose flour
- 1 egg, beaten
- ¼ cup rice bran oil or canola oil
- 2 tablespoons unsalted butter
- To make the tartar sauce, put the mayonnaise, pickle, lemon juice and zest, capers, parsley, chives, scallions, and shallots in a bowl and mix until well combined. Season the tartar sauce with salt and pepper to taste. Transfer it to a plastic container or glass jar, and refrigerate until ready to use. To make the Homemade Mayonnaise:
- To make the Homemade Mayonnaise:
- To make the mayonnaise by hand, whisk the egg yolks with a few drops of lemon juice and the mustard in a nonreactive mixing bowl. Start to form a stable emulsion by adding a little of the oil, a few drops at a time, while whisking vigorously. Continue adding the oil in a thin stream–you want to do this slowly to ensure that the oil is fully emulsified into the yolks from the get-go. Once you’ve incorporated about 1 cup of the oil (the mixture should be very thick at this point), add 1 tablespoon water and a few more drops of lemon juice. Season with the salt and pepper, and then continue to slowly add the remaining ½ cup oil while whisking vigorously. Transfer the mayonnaise to a glass jar or plastic container and refrigerate until ready to use.
- To make the mayonnaise in a food processor, put 1 tablespoon water, the egg yolks, a few drops of lemon juice, and the mustard in the processor. With the processor running, gradually add a few drops of the oil. Continue adding the oil in a thin stream–you want to do this slowly to ensure that the oil is fully emulsified into the yolks from the get-go. Once you’ve incorporated about 1 cup of the oil (the mixture should be very thick at this point), add another tablespoon of water and a few more drops of lemon juice. Season with the salt and pepper, and continue to slowly add the remaining ½ cup oil while the processor is still running on high speed. Transfer the mayonnaise to a glass jar or plastic container and refrigerate until ready to use.
- The mayonnaise will keep for up to 3 days under refrigeration. To make the chips, adjust the oven rack to the middle position and preheat the oven to 350°F. Wash and scrub the potatoes. Place them on a baking sheet and bake them until they can be easily pierced with a paring knife, 45 minutes to 1 hour.
- To make the chips, adjust the oven rack to the middle position and preheat the oven to 350°F. Wash and scrub the potatoes. Place them on a baking sheet and bake them until they can be easily pierced with a paring knife, 45 minutes to 1 hour.
- Remove the potatoes from the oven, let them cool to room temperature, and then refrigerate them for at least 30 minutes.
- Cut each potato in half lengthwise, and laying the potato half on its flat side, cut it lengthwise into 3 wedges.
- Fill a large pot with oil about 2 inches deep. Heat the oil over medium-high heat until it reaches 375°F on a deep-fry thermometer. Working in batches, fry the potatoes until they’re golden brown, about 3 minutes. Drain them on a plate lined with paper towels, and then season them generously with salt and pepper. Sprinkle with the minced parsley, chives, and scallions. Reserve the chips in a warm spot.
- For the fish, combine the breadcrumbs, grated Pecorino, parsley, and thyme in a food processor and pulse until the mixture resembles a very fine meal. To make the fish:
- To make the fish: