Fish & Chips Recipe
battered white fish served w / crispy fries, coleslaw and house made tartar sauce
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Ingredients
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Fish
Fries
Coleslaw
Tartar Sauce
Method
Fish
- 1
Prepare the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in the cold sparkling water until the batter is smooth and has no lumps.
- 2
Heat the Oil
In a deep skillet or fryer, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 3
Batter and Fry the Fish
Dip each white fish fillet into the batter, ensuring it is fully coated. Carefully place the battered fish into the hot oil and fry until golden brown, about 4-5 minutes per side. Remove and drain on paper towels.
Fries
- 4
Prepare the Potatoes
Peel and cut the potatoes into fries, about 1/4 inch thick. Soak the cut fries in water for 30 minutes to remove excess starch.
- 5
Heat the Oil
In a separate deep skillet or fryer, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Potatoes
Drain the soaked fries and pat them dry. Fry the potatoes in batches until they are golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels, then sprinkle with salt.
Coleslaw
- 7
Mix the Vegetables
In a large bowl, combine the shredded cabbage and carrots.
- 8
Prepare the Dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until well combined.
- 9
Combine and Chill
Pour the dressing over the cabbage and carrots, tossing to coat. Chill in the refrigerator for at least 30 minutes before serving.
Tartar Sauce
- 10
Mix the Ingredients
In a bowl, combine the mayonnaise, chopped pickles, chopped capers, lemon juice, and dijon mustard. Stir until well combined. Season with salt and pepper to taste.
- 11
Chill
Refrigerate the tartar sauce for at least 15 minutes before serving to allow the flavors to meld.