Fish & Chips Recipe
Crispy battered fish served with fries and tartar sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish
Fries
Tartar Sauce
Method
Preparing the Fish
- 1
Make the Batter
In a mixing bowl, combine 1 cup of all-purpose flour, 1 cup of cornstarch, 1 tsp of baking powder, 1 tsp of salt, and 1 tsp of black pepper. Gradually whisk in 1 cup of cold sparkling water until smooth. The batter should be thick enough to coat the back of a spoon.
- 2
Heat the Oil
In a deep frying pan or a fryer, heat 4 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Coat and Fry the Fish
Dip the cod fillets into the batter, allowing any excess to drip off. Carefully place them into the hot oil, frying in batches if necessary. Fry for about 5-7 minutes, or until the fish is golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Preparing the Fries
- 4
Cut the Potatoes
Peel the russet potatoes and cut them into fries of your desired thickness.
- 5
Soak the Fries
Soak the cut fries in cold water for at least 30 minutes to remove excess starch, then drain and pat dry.
- 6
Heat the Oil for Fries
In a separate pot or fryer, heat 2 cups of vegetable oil over medium-high heat.
- 7
Fry the Fries
Fry the potatoes in batches until they are golden brown and crispy, about 4-6 minutes. Remove with a slotted spoon and drain on paper towels, then sprinkle with 1 tsp of salt while still hot.
Making the Tartar Sauce
- 8
Combine Ingredients
In a bowl, mix together 1 cup of mayonnaise, 2 tbsp of finely chopped dill pickles, 1 tbsp of finely chopped capers, and 1 tbsp of lemon juice. Stir until well combined.
- 9
Season
Season the tartar sauce with salt and black pepper to taste. Refrigerate until ready to serve.