Fish And Chips Recipe
Classic fish and chips with house tartar sauce.
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Ingredients
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For the Fish
For the Chips
For the Tartar Sauce
Method
Prepare the Chips
- 1
Cut the Potatoes
Peel the russet potatoes and cut them into thick strips (about 1/2 inch thick).
- 2
Soak the Potatoes
Soak the potato strips in cold water for at least 30 minutes to remove excess starch.
- 3
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Potatoes
Drain the potatoes and pat them dry with paper towels. Fry them in the hot oil for about 5 minutes until they are pale and soft but not browned. Remove and drain on paper towels.
Prepare the Tartar Sauce
- 5
Mix the Ingredients
In a bowl, combine mayonnaise, chopped dill pickles, capers, lemon juice, and fresh dill.
- 6
Season the Sauce
Add salt and black pepper to taste. Mix well and refrigerate until serving.
Prepare the Fish
- 7
Make the Batter
In a bowl, mix together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the ice-cold water until the batter is smooth.
- 8
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 9
Batter the Fish
Dip each white fish fillet into the batter, allowing the excess to drip off.
- 10
Fry the Fish
Carefully place the battered fish fillets into the hot oil and fry for about 5-7 minutes or until they are golden brown and crispy. Remove and drain on paper towels.
Finish the Chips
- 11
Double Fry the Chips
Increase the heat of the oil to 375°F (190°C). Fry the pre-cooked chips again for another 3-4 minutes until golden brown and crispy. Drain on paper towels and sprinkle with salt.