Fish & Chips Recipe
Crispy battered fish served with fries and tartar sauce
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Ingredients
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Fish
Fries
Tartar Sauce
Method
Tartar Sauce
- 1
Make the Tart Sauce
In a small bowl, combine the mayonnaise, finely chopped dill pickles, lemon juice, capers, Dijon mustard, and fresh dill. Mix well until all ingredients are thoroughly combined. Cover and refrigerate until ready to serve.
Fries
- 2
Prepare the Fries
Peel the potatoes and cut them into even-sized strips (approximately 1/4 inch thick). Rinse the fries in cold water to remove excess starch, then pat them dry with paper towels.
- 3
Fry the Potatoes
In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Carefully add the fries in batches, ensuring not to overcrowd the pot. Fry until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt to taste.
Fish
- 4
Prepare the Batter
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually add the cold sparkling water, whisking until the batter is smooth and slightly thick.
- 5
Fry the Fish
Heat the vegetable oil in a deep pot or fryer 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, frying in batches to avoid overcrowding. Cook for 4-5 minutes on each side, or until golden brown and crispy. Remove the fish and drain on paper towels.