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Ingredients
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For the Fish
For the Chips
For the Tartar Sauce
Method
Prepare the Chips
- 1
Cut the Potatoes
Peel the russet potatoes and cut them into thick strips (about 1/2 inch wide) to form the chips.
- 2
Soak and Dry
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. Drain and dry thoroughly with a clean kitchen towel.
- 3
Preheat Oil
In a large deep pot or fryer, heat 4 cups of vegetable oil to 325°F (163°C).
- 4
Fry the Chips
Fry the potatoes in batches for about 5-7 minutes until they are soft but not browned. Remove and drain on paper towels.
- 5
Final Fry
Increase the oil temperature to 375°F (190°C). Fry the chips again in batches until golden and crispy (about 2-3 minutes). Drain and season with salt.
Prepare the Fish
- 6
Mix the Batter
In a bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper. Gradually add the cold beer (or sparkling water) and whisk until smooth.
- 7
Heat Oil
In a separate pot or deep fryer, heat 4 cups of vegetable oil to 375°F (190°C).
- 8
Coat and Fry Fish
Dip each fish fillet into the batter, allowing excess to drip off. Carefully place the battered fillets into the hot oil. Fry for 4-5 minutes or until golden brown and cooked through. Remove and drain on paper towels.
Prepare the Tartar Sauce
- 9
Mix Ingredients
In a small bowl, combine the mayonnaise, chopped dill pickles, capers, lemon juice, and fresh dill. Stir well to combine.
- 10
Season
Taste the tartar sauce and season with salt and black pepper as desired.