Fish And Chips Recipe
Crispy battered fish served with chips and tartar sauce
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Ingredients
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For the Fish
For the Chips
For the Tartar Sauce
Method
Prepare the Tartar Sauce
- 1
Mix the Ingredients
In a bowl, combine the mayonnaise, finely chopped dill pickles, capers, lemon juice, and fresh dill. Mix well until all ingredients are thoroughly combined. Cover and refrigerate until serving.
Prepare the Chips
- 2
Cut and Soak the Potatoes
Peel the russet potatoes and cut them into thick strips (about 1/2 inch wide). Soak the potato strips in cold water for at least 30 minutes to remove excess starch.
- 3
Fry the Chips
After soaking, drain the potatoes and pat them dry. In a large pot, heat 4 cups of vegetable oil over medium heat. Once hot, fry the potato strips in batches until they are golden brown and crispy, about 5-7 minutes per batch. Remove and drain on paper towels. Season with salt to taste.
Prepare the Fish
- 4
Make the Batter
In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and cold sparkling water until a smooth batter forms.
- 5
Heat the Oil
In a deep frying pan or pot, heat 4 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Batter and Fry the Fish
Dip each fish fillet into the batter, allowing excess to drip off. Carefully place the battered fish into the hot oil. Fry in batches until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.