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
Preparing the Fries
- 1
Cut the Potatoes
Peel the russet potatoes and cut them into even strips, about 1/4-inch thick.
- 2
- 3
Dry the Potatoes
Drain and pat the potatoes dry with a kitchen towel to remove moisture.
- 4
Heat the Oil
In a large pot, heat 4 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Potatoes
Fry the potatoes in batches for about 5-7 minutes until golden brown and crispy. Remove and drain on paper towels, then sprinkle with salt.
Preparing the Tartar Sauce
- 6
Mix Ingredients
In a bowl, combine 1 cup of mayonnaise, 3 tablespoons of finely chopped dill pickles, 1 tablespoon of finely chopped capers, 1 tablespoon of lemon juice, and 1 tablespoon of chopped fresh dill.
- 7
Chill
Mix well and refrigerate the tartar sauce for at least 30 minutes to allow the flavors to meld.
Preparing the Fish
- 8
Make the Batter
In a large bowl, whisk together 1 cup of all-purpose flour, 1 cup of cornstarch, 1 teaspoon of baking powder, 1 teaspoon of salt, and 1 teaspoon of black pepper. Gradually add 1 cup of cold sparkling water, whisking until smooth.
- 9
Coat the Fish
Dip each piece of fish fillet into the batter, allowing any excess to drip off.
- 10
Fry the Fish
Carefully lower the battered fish into the hot oil and fry for about 5-6 minutes until golden brown and cooked through. Remove and drain on paper towels.
Serving
- 11
Plate the Dish
Serve the crispy battered fish alongside the fries, with tartar sauce on the side.