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Ingredients
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Fish
Chips
Tartar Sauce
Method
Preparation
Fry the Chips
In a deep fryer or a large pot, heat 4 cups of vegetable oil to 325°F (160°C). Fry the potato strips in batches for about 5-7 minutes until soft but not browned. Remove and drain on paper towels.
Fish Preparation
Prepare the Batter
In a mixing bowl, combine 1 cup of all-purpose flour, salt, and black pepper. Gradually whisk in 1 cup of beer or sparkling water until smooth.
Fry the Fish
Increase the oil temperature to 375°F (190°C). Dip each trout fillet into the batter, allowing excess to drip off. Carefully lower the fillets into the hot oil and fry for 4-5 minutes, or until golden brown and crispy. Remove and drain on paper towels.
Tartar Sauce Preparation
Make the Tartar Sauce
In a small bowl, mix together 1 cup of mayonnaise, 3 tablespoons of finely chopped pickles, 1 tablespoon of lemon juice, and 1 tablespoon of chopped dill. Stir until well combined.
Final Assembly
Serve
Reheat the fried chips in the hot oil for 2-3 minutes until crispy. Serve the fish and chips hot with a side of tartar sauce.