Fish & Chips Recipe
Crispy beer-battered fish with homemade tartare sauce and chunky chips.
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Ingredients
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For the Fish
For the Chips
For the Tartare Sauce
Method
Preparing the Chips
- 1
Cut the Potatoes
Peel the russet potatoes and cut them into thick chips, about 1-inch wide.
- 2
Soak the Chips
Place the cut chips in a bowl of cold water for at least 30 minutes to remove excess starch. This helps in achieving a crispier texture.
- 3
Dry the Chips
Drain the chips and pat them dry with a clean kitchen towel.
- 4
Preheat Oil
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C).
- 5
Fry the Chips
Fry the chips in batches for about 5-7 minutes until they are golden and cooked through. Remove and drain on paper towels, then sprinkle with salt to taste.
Preparing the Fish
- 6
Make the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the beer until the batter is smooth and thick.
- 7
Coat the Fish
Pat the cod fillets dry with paper towels. Dip each fillet into the batter, ensuring they are well-coated.
- 8
Fry the Fish
Carefully lower the battered fish into the hot oil. Fry for about 4-5 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.
Making the Tartare Sauce
- 9
Combine Ingredients
In a small bowl, mix together the mayonnaise, dill pickles, capers, lemon juice, and parsley. Stir well to combine.
- 10
Season
Add salt to taste and mix again. Refrigerate until ready to serve.
