Fish & Chips Recipe
Light, flaky, white fish with warm, salty fries. Served with Slaw and Tartar Sauce.
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Ingredients
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Fish
Fries
Slaw
Tartar Sauce
Method
Fish
- 1
Prepare the Batter
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper. Slowly add in the cold sparkling water, mixing until the batter is smooth and somewhat thick.
- 2
Heat the Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Fry the Fish
Dip each fish fillet into the batter, allowing excess to drip off. Carefully place the fillets in the hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
Fries
- 4
Prepare the Potatoes
Peel the russet potatoes and cut them into thick fries. Soak them in cold water for at least 30 minutes to remove excess starch.
- 5
Slaw
- 6
Mix the Slaw
In a large bowl, combine shredded cabbage and grated carrots.
- 7
Make the Dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Pour the dressing over the cabbage and carrots, mixing well to combine.
- 8
Chill the Slaw
Cover and refrigerate the slaw for at least 30 minutes to allow the flavors to meld.
Tartar Sauce
- 9
Combine Ingredients
In a small bowl, mix together mayonnaise, finely chopped dill pickles, chopped capers, and lemon juice.
- 10
Season
Add salt and black pepper to taste, mixing well.
