Classic Fish & Chips Recipe
Line caught Alaskan Cod, homemade tartar sauce
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Ingredients
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Fish
Chips
Tartar Sauce
Method
Preparing the Tartar Sauce
- 1
Make the Tartar Sauce
In a medium bowl, combine mayonnaise, chopped dill pickles, capers, lemon juice, and fresh dill. Mix until well combined. Season with salt and black pepper to taste. Chill in the refrigerator while you prepare the fish and chips.
Preparing the Chips
- 2
Cut and Fry the Potatoes
Peel the Russet potatoes and cut them into thick strips. Rinse under cold water to remove excess starch. Pat dry with a clean towel. Heat 2 cups of vegetable oil in a deep fryer or large pot over medium-high heat until hot. Fry the potato strips in batches for about 5-7 minutes until soft but not browned. Remove and drain on paper towels. Allow to cool.
- 3
Final Fry
Increase the oil temperature to high. Fry the chips again in batches for another 2-3 minutes or until golden and crispy. Remove and sprinkle with salt immediately. Set aside.
Preparing the Fish
- 4
Make the Batter
In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, cold sparkling water, salt, and black pepper until smooth. The batter should be thick enough to coat the back of a spoon.
- 5
Fry the Fish
Heat the remaining vegetable oil in a deep fryer or large pot over medium-high heat. Dip each piece of Alaskan Cod fillet into the batter, allowing excess to drip off. Carefully place them into the hot oil and fry for about 4-6 minutes or until golden brown and cooked through. Remove and drain on paper towels.
Serving
- 6
Serve the Dish
On a serving plate, place a portion of the crispy chips alongside the battered fish fillets. Serve with a generous dollop of homemade tartar sauce on the side.