Fish And Chips Recipe
Classic fish and chips with a side of tartar sauce.
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Ingredients
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Fish Batter
Chips
Tartar Sauce
Method
Fish Batter Preparation
- 1
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until well combined.
- 2
Add Sparkling Water
Gradually add the cold sparkling water to the dry ingredients, whisking until the batter is smooth and free of lumps. Set aside.
- 3
Prepare Fish
Pat the fish fillets dry with paper towels. This helps the batter stick better.
Chips Preparation
- 4
Cut Potatoes
Peel the potatoes and cut them into thick chips (about 1/2 inch thick).
- 5
- 6
Drain and Dry
Drain the soaked potatoes and pat them dry with a clean towel.
Frying
- 7
Heat Oil
In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 8
Fry Chips
Carefully add the dried potato chips to the hot oil in batches, frying until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt to taste.
- 9
Fry Fish
Dip each fish fillet into the batter, allowing excess to drip off, then carefully place in the hot oil. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Tartar Sauce Preparation
- 10
Mix Ingredients
In a small bowl, combine the mayonnaise, dill pickle relish, lemon juice, chopped capers, and fresh dill. Stir until well combined.
- 11
Chill
Cover and refrigerate the tartar sauce until ready to serve.
