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Ingredients
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Fish
Chips
Tartar Sauce
Method
Fish
- 1
Prepare the batter
In a large mixing bowl, combine all-purpose flour, cornstarch, baking powder, salt, and black pepper.
- 2
Mix the batter
Gradually whisk in the cold soda water until the batter is smooth and free of lumps. Let it sit for about 15 minutes.
- 3
Heat the oil
In a deep frying pan or large pot, heat vegetable oil over medium-high heat. The oil should reach 350°F (175°C).
- 4
Fry the fish
Dip each fish fillet into the batter, allowing the excess to drip off, then carefully place in the hot oil. Fry for about 4-6 minutes or until golden brown and cooked through. Remove and drain on paper towels.
Chips
- 5
Prepare the potatoes
Peel the russet potatoes and cut them into thick strips, approximately 1/2 inch wide.
- 6
Soak the chips
Soak the potato strips in cold water for at least 30 minutes to remove excess starch.
- 7
Heat the oil for chips
In a separate pot, heat vegetable oil over medium-high heat, ensuring it reaches 350°F (175°C).
- 8
Fry the chips
Drain the potatoes from the water and dry them thoroughly with kitchen towels. Fry the potato strips in batches for about 4-5 minutes until they are golden and crispy. Remove and drain on paper towels, then sprinkle with salt.
Tartar Sauce
- 9
Prepare the sauce
In a small bowl, mix together mayonnaise, finely chopped dill pickles, capers, fresh lemon juice, and fresh dill until well combined.