Fish And Chips Entrée Recipe
Deep fried, battered pollock served with crinkle cut fries & creamy coleslaw. Tartar sauce & vinegar on request.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish
Fries
Coleslaw
Tartar Sauce (optional)
To serve
Method
Prepare the Fish
- 1
Make the Batter
In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold sparkling water until the batter is smooth and thick.
- 2
Heat the Oil
In a large, deep frying pan or a deep fryer, heat the vegetable oil to 350°F (175°C).
- 3
Batter the Fish
Dip the pollock fillets into the batter, ensuring they are fully coated.
- 4
Fry the Fish
Carefully place the battered fish into the hot oil. Fry in batches for about 4-5 minutes or until golden brown and cooked through. Remove and drain on paper towels.
Prepare the Fries
- 5
Cook the Fries
In a separate pot or fryer, cook the frozen crinkle cut fries according to package instructions until they are golden and crispy. Season with salt.
Make the Coleslaw
- 6
Combine Ingredients
In a large bowl, mix together the shredded cabbage, grated carrots, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Stir until well combined.
- 7
Chill
Cover the coleslaw and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Prepare Tartar Sauce (optional)
- 8
Mix Tartar Sauce
In a small bowl, combine the mayonnaise, dill pickles, lemon juice, and capers. Stir until well combined.
Serve
- 9
Plate the Dish
On a serving plate, arrange the fried fish alongside the crispy fries and coleslaw. Serve with tartar sauce and vinegar on the side, if desired.