Fish And Chips Recipe
Battered fish served with fries and tartar sauce.
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Ingredients
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For the Battered Fish
For the Fries
For the Tartar Sauce
Method
For the Battered Fish
- 1
Prepare the Batter
In a large bowl, mix together the all-purpose flour, cornstarch, baking powder, and salt. Gradually whisk in the cold sparkling water until the batter is smooth and well combined. The batter should be thick enough to coat the back of a spoon.
- 2
Heat the Oil
In a large, deep saucepan or fryer, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C). Use a thermometer to ensure the oil is at the right temperature.
- 3
Fry the Fish
Dip each fish fillet into the batter, allowing any excess to drip off. Carefully place the battered fish into the hot oil, frying a few pieces at a time to avoid overcrowding. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
For the Fries
- 4
- 5
- 6
Double Fry for Crispiness
Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for another 3-4 minutes until they are golden and crispy. Remove, season with salt to taste, and drain on paper towels.
For the Tartar Sauce
- 7
Mix the Ingredients
In a small bowl, combine the mayonnaise, finely chopped dill pickles, capers, lemon juice, and Dijon mustard. Mix well until all ingredients are fully incorporated. Season with salt and black pepper to taste.
- 8
Chill the Sauce
Cover the tartar sauce and refrigerate for at least 30 minutes before serving to allow the flavors to meld.