Fish & Chips Recipe
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 Chips
- 1
Cut the Potatoes
Peel the potatoes and cut them into thick fries (about 1/2 inch thick).
- 2
Soak the Potatoes
Place the cut fries in a bowl of cold water and let them soak for at least 30 minutes. This removes excess starch and helps them crisp up.
- 3
Drain and Dry
Drain the fries and pat them dry with a clean kitchen towel to remove excess moisture.
- 4
Fry the Chips (First Fry)
In a deep fryer or a large pot, heat 4 cups of vegetable oil to 325°F (165°C). Fry the chips in batches for about 5 minutes until they are pale and soft but not browned. Remove and drain on paper towels.
Preparing the Fish
- 5
Make the Batter
In a large bowl, whisk together 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 add 1 cup of cold sparkling water, whisking until smooth.
- 6
Preheat Oil
In a deep fryer or a large pot, heat 4 cups of vegetable oil to 350°F (175°C).
- 7
Batter the Fish
Dip each piece of white fish fillet into the batter, allowing any excess to drip off.
- 8
Fry the Fish
Carefully place the battered fish into the hot oil and fry for about 5-7 minutes until golden brown and cooked through. Remove and drain on paper towels.
Final Fry for Chips
- 9
Fry the Chips (Second Fry)
Increase the oil temperature to 375°F (190°C). Fry the chips again in batches for about 3-4 minutes until they are golden brown and crispy. Remove and drain on paper towels.
- 10
Season the Chips
Sprinkle the chips with 1 tsp of salt while they are still hot.
Preparing the Tartar Sauce
- 11
Mix Ingredients
In a small bowl, combine 1 cup of mayonnaise, 2 tbs of chopped dill pickles, 1 tbs of chopped capers, 1 tbs of fresh lemon juice, and 1 tbs of chopped fresh dill.
- 12
Season the Sauce
Add salt and black pepper to taste. Mix well and refrigerate until ready to serve.