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
For the Fish
- 1
Prepare the batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually whisk in the beer (or sparkling water) until the mixture is smooth and free of lumps. Let the batter rest for 15-20 minutes.
- 2
Heat the oil
In a deep frying pan or pot, heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small amount of batter into the oil; it should sizzle and rise to the surface.
- 3
Fry the fish
Dip each fish fillet into the batter, allowing any excess to drip off. Carefully place the battered fish into the hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.
For the Chips
- 4
- 5
Heat the oil for frying
In another frying pan or pot, heat the oil over medium-high heat until it reaches 325°F (160°C).
- 6
Fry the chips
Fry the potato strips in batches for about 5-6 minutes until they are soft but not browned. Remove and drain on paper towels. Increase the oil temperature to 375°F (190°C). Fry the chips again for 2-3 minutes until they are golden and crispy. Season with salt immediately.
For the Tartar Sauce
- 7
Mix the ingredients
In a small bowl, combine the mayonnaise, finely chopped pickles, capers, and lemon juice. Mix well and season with salt and black pepper to taste. Chill in the refrigerator until ready to serve.