Fish & Chips Recipe
Battered fish served with crispy fries and tartar sauce.
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Ingredients
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For the Fish
For the Chips
For the Tartar Sauce
Method
For the Fish
- 1
Prepare the Batter
In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold sparkling water until the mixture is smooth and thick enough to coat the back of a spoon.
- 2
Heat the Oil
In a large, deep pot or a deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
- 3
Batter the Fish
Pat the fish fillets dry with paper towels. Dip each fillet into the batter, ensuring it is fully coated.
- 4
Fry the Fish
Carefully lower the battered fish fillets into the hot oil, frying them in batches to avoid overcrowding. Fry for about 4-5 minutes or until golden brown and cooked through. Remove and drain on paper towels.
For the Chips
- 5
Prepare the Potatoes
Peel the russet potatoes and cut them into thick fries. Rinse the cut fries in cold water to remove excess starch, then pat them dry with paper towels.
- 6
Heat the Oil for Chips
In another pot or deep fryer, heat the vegetable oil to 325°F (160°C).
- 7
Fry the Chips
Carefully add the fries to the hot oil in batches. Fry for about 5-7 minutes, until they are soft but not browned. Remove and drain on paper towels.
- 8
Double Fry the Chips
Increase the oil temperature to 375°F (190°C). Fry the chips again in batches for another 2-3 minutes until they are golden and crispy. Sprinkle with salt immediately after frying.
For the Tartar Sauce
- 9
Mix the Sauce
In a small bowl, combine mayonnaise, finely chopped dill pickles, capers, lemon juice, and Dijon mustard. Stir until well mixed. Season with salt and black pepper to taste.