Fish & Chips Recipe
Battered fish served with fries and tartar sauce.
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Ingredients
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Fish
Fries
Tartar Sauce
Method
Preparation of Fish
- 1
Prepare the Batter
In a bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the cold sparkling water and mix until you have a smooth batter. Set aside.
- 2
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil is at the right temperature.
- 3
Batter the Fish
Dredge each fish fillet in a little flour, then dip it into the batter, ensuring it is fully coated.
- 4
Fry the Fish
Carefully place the battered fish fillets into the hot oil, frying in batches to avoid overcrowding. Fry for 4-6 minutes or until golden brown and crispy. Remove and drain on paper towels.
Preparation of Fries
- 5
Prepare the Potatoes
Peel and cut the russet potatoes into thick strips (about 1/4 inch). Soak in cold water for at least 30 minutes to remove excess starch.
- 6
Heat the Oil
Using the same pot or fryer, heat the vegetable oil again to 350°F (175°C).
- 7
Fry the Potatoes
Drain the soaked potatoes and pat them dry with paper towels. Fry the potato strips in batches for about 5-7 minutes until golden and crispy. Remove and drain on paper towels. Season with salt while still hot.
Preparation of Tartar Sauce
- 8
Mix the Sauce
In a small bowl, combine the mayonnaise, finely chopped pickles, lemon juice, Dijon mustard, and chopped capers. Mix well and season with salt and black pepper to taste.
Serving
- 9
Plate and Serve
Serve the hot, crispy fish alongside the fries and a generous dollop of tartar sauce on the side.