THE EGG YOU DIDN’T KNOW YOU NEED – PART II, SALTED YOLK TARTAR SAUCE AND SPICY FISH STICKS

THE EGG YOU DIDN’T KNOW YOU NEED – PART II, SALTED YOLK TARTAR SAUCE AND SPICY FISH STICKS

This is Idea No 2 for incorporating what I call the red diamond of foods, salted duck yolk, into your everyday cooking regimen (check the previous post for a new age of carbonara!), and that is, it makes an over-the-top, creamy and decadent base in mayonnaise or aioli which goes on to become thousand different sauces with limitless possibilities.

In this case, an incredibly rich tartar sauce which is worlds away from those pale-assed, loose-fitted watery blah that we’ve gotten too used to to question its legitimacy.  This tartar sauce, using cooked then pureed salted duck yolks, has a creamier and velvety mouthfeel with a hidden depth of richness that whispers its secret through its beautiful orange-yellow hue.  Yes, this tartar sauce uses 2 extra salted yolks for the amount that’s made (the yolk-to-oil ratio), and you may be inclined to suspect that the difference may simply just be a result of the extra yolks, regardless whether it’s salted or fresh.  But I can’t sss this loud enough – salted duck yolks do not taste like plain egg yolks!  They just don’t, ok?  Does fresh pork belly taste like bacon?  Huh?  Does milk taste like cheese?  Huh?  We y’all female homo-sapiens but do I look like Giiiiiisele?  Huh?  I think you get my point.  Do not think of the cooked salted duck yolks as an emulsifying agent such as fresh yolks (no seriously, it will not emulsify with oil because all its moisture has been extracted through the curing process), but think of it more as a seasoning, a salty… oily… and almost nutty flavor that is unique on its own.

Of course, this is a sparkly fuse for you to fire up that imaginative brain of yours, because the possibility is limitless.  A herby and garlicky base for your summer potato and pasta salads?  A secret weapon for your weekend brunch hollandaise?  That burger is never going to taste the same with this added flare, and if you like battered fish… oh my friends, if you like battered fish…  Crispy, shattering, and slightly spicy beer battered fish sticks, piping hot out of the fryer to find a pool of cooling and creamy concoction of flavors and textures to wrap their heads around.  If that sounds good to you, this is only a start.

AN INCREDIBLY RICH TARTAR SAUCE WHICH IS WORLDS AWAY FROM THOSE PALE-ASSED, LOOSE-FITTED WATERY BLAH THAT WE’VE GOTTEN TOO USED TO TO QUESTION ITS LEGITIMACY

fish sticks 01
fish sticks 02
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SALTED YOLK TARTAR SAUCE AND SPICY FISH STICKS

Ingredients

    SALTED YOLK TARTAR SAUCE:
  • 2 salted duck eggs, raw or cooked
  • 1 fresh egg yolk
  • 1 clove garlic, smashed
  • 2 tsp Dijon mustard
  • 1/2 cup vegetable oil
  • 1 small shallot, finely minced
  • 1/2 tbsp minced capers
  • 1/2 tbsp minced baby cornichons
  • 1 tsp caper brine
  • 1 tsp tabasco sauce
  • salt and ground white pepper to season
  • SPICY FISH STICKS:
  • 250~300 grams catfish fillet, or any firm white fish preferred
  • 3/4 cup (105 grams) all-purpose flour, plus 1/2 cup for drenching
  • 1/4 cup (26 grams) cornstarch or potato starch
  • 1 tsp ground white pepper
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp fine chili flakes
  • 1/4 tsp salt
  • 1 cup (228 grams) light beer, really cold
  • 2 tbsp finely minced herbs, like basil and mint
  • canola oil for frying

Instructions

  1. MAKE SALTED YOLK TARTAR SAUCE: If using raw salted duck egg, wash clean under water (if they come encased in black salted sand) then place in a small pot and fill with water. Bring to a simmer and cook for 6 min, then transfer into cold water to cool down. If using pre-cooked salted duck eggs, omit this process.
  2. Crack open the cooked salted egg then scoop out the yolks. Place them into a food-processor or blender, along with fresh egg yolk, garlic and Dijon. Start running while slowly, SLOWLY, pouring 1/2 cup of vegetable oil to form an emulsion. Once all the oil is added, you should have a sauce with mayonnaise consistency. Transfer into a bowl and add minced shallot, minced caper, minced cornichons, caper brine, tabasco sauce. Mix well, then season with salt and about 1/8 tsp of ground white pepper. Cover and let sit in the fridge for at least 2 hours, or best overnight before serving.
  3. MAKE SPICY FISH STICKS: Pop your beer in the freezer for a few min while you work. Add enough canola oil into a frying pot until it reaches 2" deep (7 cm), and bring to 340 F/170 C over medium heat. Cut the fish fillet into long strips about 3~4" long (13 cm) and 1/2" (1.5 cm) thick. Season LIGHTLY with a little salt and ground white pepper, set aside. In a large bowl, whisk together 3/4 cup flour, cornstarch, ground white pepper, baking powder, baking soda, chili flakes and salt. Pour in the cold beer, add the minced herbs, and stir with a fork gently just until it comes into a loose and lumpy batter (lumps are fine. don't overwork it).
  4. Drench 3~4 pieces of fish in plain flour, pressing the flour into the fish so it sticks well and dusting off excess, then transfer the fishes into the batter. Once the fishes are coated with a thin layer of batter, transfer gently into the frying oil. ADD THE FISH ONE AT A TIME and fry for 10~15 seconds before adding the next, so the batter has crippled up and won't stick together. If the fish is sticking to the bottom of the pot, give it a gentle nudge on the bottom with chopstick to release it.
  5. Once the fish sticks are golden brown and crispy, drain well and set aside on a cooling rack. Repeat with the rest. Serve immediately with salted yolk tartar sauce.
http://ladyandpups.com/2016/06/07/the-egg-you-didnt-know-you-need-part-ii-salted-yolk-tartar-sauce-and-spicy-fish-sticks/
fish sticks 06
fish sticks 03
that spicy, sour Thai street noodle
THE EGG YOU DIDN'T KNOW YOU NEED - PART I, CARBONARA 2.0

Every comment is read and appreciated. Questions will be answered as soon as possible.

18 Comments
  • Vivian Tan Higgs

    June 7, 2016 at 3:52 PM Reply

    Salted egg is big in Malaysian cuisine and we use it in dessert and pastries, as well as gravies. Love!

  • Desiree @ whatsinseasonwithdes

    June 7, 2016 at 7:59 PM Reply

    I’ve never tried salted duck eggs, but your comparison of pork belly to bacon and milk to cheese is super convincing. This tartar sauce looks so rich and flavorful–definitely putting the sad bottled ones to shame!

  • Mliss

    June 7, 2016 at 9:02 PM Reply

    Your photos are amazing… and mouthwatering.

  • cynthia

    June 8, 2016 at 12:59 AM Reply

    I can’t get enough of all your salted yolk creations!!!!! Salted yolks are my favorite faaavorite so these recipes are heaven. And using salted yolk in tartar sauce is beyond genius. Always so inspiring, Mandy!!

  • Fernando @ Eating With Your Hands

    June 8, 2016 at 2:53 AM Reply

    Wow. Just wow. I imagine this could also become a meeeaaaaan fish burger with that tartar sauce accompanying. Great recipe as always!

  • Kylie

    June 8, 2016 at 6:10 AM Reply

    sounds amazing!! love your photography

  • Caroline

    June 8, 2016 at 7:52 PM Reply

    I’m not a big fish n chips fan but THIS looks insanely good

    http://whenhealthymettasty.com

  • Paige

    June 9, 2016 at 5:59 AM Reply

    But I wouldn’t even try to salt cure a yolk. I’d F it up fo sho!! Could i purchase from an Asian market….dumb ? I guess…hmm. Maybe I should leave you alone & head in said market & bother them?

  • Daun Sirsak

    June 12, 2016 at 2:32 PM Reply

    Woww delicious, I will try this recipe soon

    regards,

  • ellie | from scratch, mostly

    June 14, 2016 at 2:40 AM Reply

    *stops having a hyperventilation attack* Mandy this looks just perfect in every way possible except from weight gain which is the obvious. I normally don’t care for fried foods or creamy sauces too much, but since this pregnancy changed my preferences and has made me into a strange and different human from what I’m used to being 99% of the time, I would gladly accept this if you handed it to me! The sauce looks to die for, and so of course…you’ve done it once again, girl.

  • Emily L.

    June 14, 2016 at 6:06 PM Reply

    Oooomg. I grew up eating duck eggs and throwing away the whites–too salty! This looks so amazing, and I love the way you write. Can’t wait to try!

  • Angela

    June 24, 2016 at 7:40 PM Reply

    Yep as soon as I saw your post I went and bought some salted duck yolks, and promptly made this tartar sauce. 100% lived up to expectations. So good. My blender was too big for the amount of sauce in the recipe, and couldn’t emulsify the mixture. After moving it to a smaller blender, which didn’t work because I had added all the oil by then, I managed to save the sauce by adding some hot water and whisking by hand – beautiful mayonnaise consistency achieved!

    I’m wondering though, why did we need to cook the salted duck eggs for this recipe and not use them raw?

    • mandy@ladyandpups

      June 24, 2016 at 7:54 PM Reply

      Hi Angela, I find that cooked salted yolk has a more pronounced flavour then raw, which I want in this recipe :)

  • gopena

    October 6, 2016 at 5:12 PM Reply

    Wow, I want to try it :D

  • Blora

    November 23, 2016 at 4:59 PM Reply

    i think that is very delicious, thanks your tutorial

  • anita

    September 10, 2017 at 11:39 PM Reply

    great recipe. must try this . . .

  • Silvie Amelia

    January 10, 2018 at 12:44 PM Reply

    Salted yolks are my favorite faaavorite so these recipes are heaven. And using salted yolk in tartar sauce is beyond genius. Always so inspiring, Mandy!!

  • info ikan

    May 21, 2018 at 6:24 AM Reply

    I’ve never tried salted duck eggs, but your comparison of pork belly to bacon and milk to cheese is super convincing. This tartar sauce looks so rich and flavorful–definitely putting the sad bottled ones to shame!

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