Fish And Chips Recipe
Battered fish served with chips and tartar sauce.
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Ingredients
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For the Battered Fish
For the Chips
For the Tartar Sauce
Method
For the Battered Fish
- 1
Prepare the Batter
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually whisk in the cold sparkling water until the batter is smooth and free of lumps. Let the batter rest for about 15 minutes.
- 2
Heat the Oil
In a deep pot or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Batter and Cook the Fish
Dip each fish fillet into the batter, ensuring it is fully coated. Carefully place the battered fish into the hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
For the Chips
- 4
- 5
Heat the Oil
In a separate pot or fryer, heat the vegetable oil over medium-high heat until it reaches 325°F (160°C).
- 6
Fry the Chips
Fry the potato chips in batches for about 5-7 minutes until they are soft but not browned. Remove and drain on paper towels. Increase the oil temperature to 375°F (190°C) and fry the chips again in batches for another 3-5 minutes until golden and crispy. Sprinkle with salt to taste.
For the Tartar Sauce
- 7
Mix the Ingredients
In a bowl, combine the mayonnaise, finely chopped dill pickles, capers, lemon juice, Dijon mustard, salt, and black pepper. Mix well until all ingredients are evenly combined.
- 8
Chill
Refrigerate the tartar sauce for at least 30 minutes before serving to allow the flavors to meld.