Crispy Fish And Chips Recipe
Homemade tartar sauce, and coleslaw.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish and Chips
Tartar Sauce
Coleslaw
Method
Preparing the Fish and Chips
- 1
Prepare the Potatoes
Peel and cut the potatoes into thick fries. Soak them in water for at least 30 minutes to remove excess starch.
- 2
Make the Batter
In a bowl, mix the flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in the beer (or sparkling water) until smooth.
- 3
Heat the Oil
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C).
- 4
Fry the Fish
Dip each cod fillet into the batter, allowing excess to drip off, then carefully place it in the hot oil. Fry for about 4-5 minutes until golden and crispy. Remove and drain on paper towels.
- 5
Fry the Potatoes
After frying the fish, increase the oil temperature to 375°F (190°C). Drain the soaked fries and pat them dry. Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes. Drain on paper towels.
Making the Tartar Sauce
- 6
Mix the Ingredients
In a small bowl, combine mayonnaise, chopped dill pickles, capers, lemon juice, salt, and pepper. Mix well and refrigerate until ready to serve.
Preparing the Coleslaw
- 7
Combine the Ingredients
In a large bowl, mix the shredded cabbage and carrots. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour the dressing over the cabbage mixture and toss to coat. Refrigerate for at least 30 minutes before serving.