Fins Fish & Chips Recipe
Crispy fish served with fries and tartar sauce.
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Ingredients
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For the Fish
For the Fries
For the Tartar Sauce
Method
For the Fish
- 1
Prepare the Batter
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Whisk until well combined.
- 2
Add Beer
Gradually add the cold beer (or sparkling water) to the dry ingredients, whisking until the batter is smooth and has a consistency similar to pancake batter. Let it rest for about 15 minutes.
- 3
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
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 or until golden brown and crispy. Remove and drain on paper towels.
For the Fries
- 5
Prepare the Potatoes
Peel the potatoes and cut them into long, thin strips (fries). Soak the fries in cold water for at least 30 minutes to remove excess starch.
- 6
Heat the Oil
In a separate pot or deep fryer, heat vegetable oil to 350°F (175°C).
- 7
Fry the Potatoes
Drain the soaked fries and pat them dry. Fry them in batches until they are golden and crispy, about 5-7 minutes. Remove and drain on paper towels. Sprinkle with salt while still hot.
For the Tartar Sauce
- 8
Mix Ingredients
In a small bowl, combine the mayonnaise, finely chopped dill pickles, capers, lemon juice, and Dijon mustard. Mix well.
- 9
Season
Season with salt and black pepper to taste. Refrigerate until ready to serve.
