Fish & Chips Recipe
Battered fish, chips, and tartar sauce
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Ingredients
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For the Fish
For the Chips
For the Tartar Sauce
Method
Preparing the Tartar Sauce
- 1
Make the Tartar Sauce
In a medium bowl, combine the mayonnaise, finely chopped dill pickles, capers, lemon juice, and chopped fresh dill. Mix well and refrigerate until ready to serve.
Preparing the Chips
- 2
Prepare the Potatoes
Peel the Russet potatoes and cut them into thick fries. Soak them in water for at least 30 minutes to remove excess starch.
- 3
- 4
Double Fry the Chips
Increase oil temperature to 375°F (190°C). Fry the chips again in batches for 2-3 minutes or until golden brown and crispy. Drain on paper towels and season with salt.
Preparing the Fish
- 5
Make the Batter
In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and cold sparkling water until smooth. The batter should be thick enough to coat the back of a spoon.
- 6
Fry the Fish
Heat vegetable oil in a large pot or deep fryer to 375°F (190°C). Dip each fish fillet into the batter, allowing excess to drip off. Carefully place in the hot oil and fry for about 5-7 minutes or until golden brown and crispy. Remove and drain on paper towels.
