Fish And Chips Recipe
Crispy battered fish served with fries and tartar sauce.
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Ingredients
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For the Fish
For the Fries
For the Tartar Sauce
Method
Preparing the Fish
- 1
Make the Batter
In a large mixing bowl, combine all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold sparkling water until the batter is smooth and well-combined. The consistency should be thick enough to coat the back of a spoon.
- 2
Heat the Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, the oil is ready.
- 3
Fry the Fish
Dip each fish fillet into the batter, ensuring it is fully coated, and carefully place it in the hot oil. Fry for about 4-5 minutes on each side or until golden brown and crispy. Remove the fish and place them on a plate lined with paper towels to absorb excess oil.
Preparing the Fries
- 4
Cut the Potatoes
Peel the potatoes and cut them into thick strips (about 1/4 inch). Rinse the cut potatoes in cold water to remove excess starch and pat them dry with a clean kitchen towel.
- 5
Fry the Potatoes
In a separate deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Add the potato strips in batches, frying for about 5-6 minutes until they begin to soften but not brown. Remove and drain on paper towels.
- 6
Crisp the Fries
Increase the oil temperature to 375°F (190°C). Return the fries to the hot oil and fry for an additional 3-4 minutes or until they are golden and crisp. Remove and season with salt to taste.
Making the Tartar Sauce
- 7
Combine Ingredients
In a small mixing bowl, combine mayonnaise, finely chopped pickles, capers, lemon juice, and Dijon mustard. Mix well until all ingredients are fully incorporated.
- 8
Adjust Seasoning
Taste the tartar sauce and add salt as needed. Adjust any other ingredients to taste if preferred (more lemon juice or mustard).
