Fish And Chips Recipe
Crispy battered fish served with 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 Fish
- 1
Make the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold water until the batter is smooth and free of lumps.
- 2
Heat the Oil
In a deep saucepan or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Batter the Fish
Dip each fish fillet into the batter, allowing excess to drip off before carefully lowering them into the hot oil.
- 4
Fry the Fish
Fry the fillets for about 4-5 minutes on each side or until they are golden brown and cooked through. Remove the fish and drain on paper towels.
Preparing the Chips
- 5
Cut the Potatoes
Peel the russet potatoes and cut them into thick fries (about 1/4 inch wide).
- 6
Soak the Fries
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. Drain and pat dry.
- 7
Fry the Chips
In the same oil used for frying the fish, fry the chips in batches for about 5-7 minutes until they are golden and crispy. Remove and drain on paper towels, sprinkling with salt immediately.
Making the Tartar Sauce
- 8
Mix the Ingredients
In a small bowl, combine the mayonnaise, dill pickles, capers, lemon juice, Dijon mustard, and fresh dill (if using). Mix well until combined.
Serving
- 9
Serve Hot
Serve the crispy fish and chips hot with the tartar sauce on the side for dipping.