Sunday Dinner

Happy Sunday! Every Sunday we share a recipe so you can cook along with us.

Salmon Fish & Chips with Homemade Tartar Sauce

Hey friends,

Nothing beats a classic—and this week we gave one of my favorites a Homemade twist: Salmon Fish & Chips with Homemade Tartar Sauce.

It’s everything you want in a cozy meal: crispy beer-battered salmon, thick, golden potato wedges, and a fresh, zippy sauce that pulls it all together. We kept it simple, made it fun, and the end result? Super satisfying, especially enjoyed in the summer heat.

This is another Homemade classic, catch the full class replay on YouTube and give it a try. You won’t want to miss it!

For more recipes and free virtual cooking classes, visit withhomemade.com/cooking-classes.

Cook Better, Live Better.

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

Ingredients:

For the salmon:

• 4 salmon fillets (about 6 ounces each, skin removed)

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 teaspoon paprika

• 1/4 teaspoon black pepper

• 1 cup cold beer (pale ale or lager works well)

• 1 tablespoon lemon juice

• Vegetable oil for frying

For the chips:

• 4 large russet potatoes

• Vegetable oil for frying

• Salt and pepper to taste

• Optional: malt vinegar or lemon wedges for serving

For the tartar sauce:

• 1 cup mayonnaise

• 1 tablespoon Dijon mustard

• 1 tablespoon lemon juice (freshly squeezed)

• 2 tablespoons dill pickles, finely chopped

• 1 tablespoon capers, drained and chopped

• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

• 1 teaspoon fresh rosemary, finely chopped

• 1 teaspoon Worcestershire sauce

• 1 teaspoon sugar (optional, to taste)

• Salt and pepper, to taste

Upcoming Schedule

Monday 6/23 at 4:00pm PT

No-bake Mango Royale (~50min)
Join us live on Youtube! Mango Royale is a classic Filipino dessert made with layers of graham crackers, whipped cream, and sweet, ripe mangoes. This version keeps the spirit but adds a few subtle twists: a brown butter and almond crust that chills firm in a pie pan, mangoes chopped fine and tossed with lime for a little extra brightness, and Greek yogurt folded into the whipped cream to keep things light, creamy, and just tangy. Chef instructor: Alex

Tuesday 6/24 at 4:00pm PT

Mango Creamsicle Shave Ice (~50min)
Inspired by both Japanese kakigori and Korean bingsu, this mango creamsicle-style shave ice layers soft, milky snow with a bright mango purée and a drizzle of sweetened condensed milk. It’s the perfect make-ahead summer dessert—cool, sweet, and refreshing. Chef instructor: Alex

We want your feedback! 
After class, please fill out this 5-question
KitchenAid® Stand Mixer Club survey!

Thursday 6/26 at 11:00am PT

Piña Colada Shrimp (~50min)
Join us live on Youtube! Nothing says summer like sweet pineapple, sizzling shrimp, and a sticky-spicy glaze that tastes like sunshine. Join Homemade for a tropical twist on grilling in our YouTube Live cooking class: Piña Colada Shrimp Skewers. Chef instructor: Diana

Thursday 6/26 at 4:00pm PT

Minestrone Pasta Bowl (~50min)
This is a vegan, vegetarian, and low-fat recipe. Ready for a hearty, plant-based lunch full of Mediterranean flavor? This chickpea pasta bowl is packed with colorful veggies, chickpeas, and flavorful herbs and spices. An easy, healthy, and filling lunch idea. Chef instructor: Diana

We want your feedback! 
After class, please fill out this 5-question
American Diabetes Association survey!