Fish And Chips Recipe
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
For the Fish
- 1
Prepare the Batter
In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the beer while whisking until the batter is smooth and without lumps. Let it rest for about 20 minutes.
- 2
Heat the Oil
In a deep frying pan or pot, heat the 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, it’s ready.
- 3
Batter and Fry the Fish
Dip each fish fillet into the batter, ensuring it is well-coated. Carefully place the battered fish into the hot oil, frying in batches to avoid overcrowding. Fry for 4-6 minutes or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
For the Fries
- 4
Prepare the Potatoes
Peel the potatoes and cut them into thick strips. Rinse them under cold water to remove excess starch, then pat them dry with a kitchen towel.
- 5
Heat the Oil
In a separate deep frying pan or pot, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Potatoes
Carefully add the potato strips to the hot oil, frying in batches if necessary. Fry for about 5-7 minutes or until golden and crispy. Remove with a slotted spoon and drain on paper towels, then season with salt immediately.
For the Tartar Sauce
- 7
Mix the Ingredients
In a small bowl, combine the mayonnaise, finely chopped dill pickles, capers, lemon juice, salt, and black pepper. Stir until well mixed.
- 8
Chill and Serve
Cover the tartar sauce and refrigerate for at least 30 minutes before serving to allow the flavors to meld.