Fish & Chips Recipe
Battered fish served with crispy chips and tartar sauce.
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Ingredients
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For the Fish
For the Chips
For the Tartar Sauce
Method
For the Tartar Sauce
- 1
Prepare the Tartar Sauce
In a medium bowl, combine the mayonnaise, pickle relish, lemon juice, capers, and fresh dill. Mix until well combined. Cover and refrigerate until ready to use.
For the Chips
- 2
Prepare the Potatoes
Peel the Russet potatoes and cut them into thick strips (about 1/2 inch wide). Rinse the strips in cold water to remove excess starch, then pat dry with paper towels.
- 3
Fry the Chips
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Carefully add the potato strips in batches, frying until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt to taste.
For the Fish
- 4
Prepare the Batter
In a mixing bowl, whisk together the all-purpose flour, baking powder, salt, and pepper. Gradually add the cold sparkling water, whisking until smooth and the batter is thick enough to coat the back of a spoon.
- 5
Fry the Fish
Heat the vegetable oil in a deep skillet or pot to 350°F (175°C). Dip each fish fillet into the batter, allowing excess to drip off. Carefully place the battered fish into the hot oil and fry until golden brown and cooked through, about 4-5 minutes per side. Remove with a slotted spoon and drain on paper towels.