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Ingredients
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For the Fish
For the Chips
For the Tartar Sauce
Method
For the Fish
- 1
Prepare the Batter
In a large bowl, mix together the flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold sparkling water until the batter is smooth and well combined. Set aside.
- 2
Heat the Oil
In a large deep pan or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can check the temperature by dropping a small amount of batter into the oil; it should sizzle and rise to the surface.
- 3
Fry the Fish
Dip each fish fillet into the batter, allowing any excess to drip off. Carefully place the battered fish into the hot oil, frying a few pieces at a time to avoid overcrowding. Fry for about 4-5 minutes, or until golden brown and crispy. Remove the fish with a slotted spoon and drain on paper towels.
For the Chips
- 4
Prepare the Potatoes
Peel the potatoes and cut them into thick fries (about 1/2 inch wide). Rinse the cut potatoes in cold water to remove excess starch, then pat them dry with a kitchen towel.
- 5
Fry the Chips
In the same oil used for the fish, drop the potato fries into the hot oil in batches. Fry for about 5-7 minutes until they are golden and crispy. Remove the fries with a slotted spoon and drain on paper towels. Season with salt to taste.
For the Tartar Sauce
- 6
Mix the Ingredients
In a small bowl, combine the mayonnaise, finely chopped pickles, capers, Dijon mustard, lemon juice, and salt. Mix well until smooth and adjust seasoning to taste.