Fish And Chips Recipe
Crispy battered fish served with fries 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 flour, cornstarch, baking powder, and salt. Gradually whisk in the cold sparkling water until the batter is smooth and slightly thick. Let it rest for 15 minutes.
- 2
Heat the Oil
In a large, deep pot, heat the vegetable oil to 350°F (175°C). Use a thermometer to check the temperature for best results.
- 3
Batter and Fry the Fish
Dip each fish fillet into the batter, allowing excess batter to drip off. Carefully place 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.
For the Chips
- 4
- 5
First Fry (Blanching)
In a separate pot, heat the vegetable oil to 325°F (160°C). Fry the potato strips in batches for about 5-6 minutes until they are soft but not colored. Remove and drain on paper towels.
- 6
Second Fry (Crisping)
Increase the oil temperature to 375°F (190°C). Fry the blanched potato strips in batches again for 2-3 minutes or until golden brown and crispy. Remove and drain on paper towels. Sprinkle with salt immediately.
For the Tartar Sauce
- 7
Mix the Ingredients
In a small bowl, combine the mayonnaise, chopped dill pickles, capers, lemon juice, and fresh dill (or parsley). Season with salt and black pepper to taste. Mix well and refrigerate until ready to serve.