Fish & Chips Recipe
Crispy Pacific cod, tartar sauce, fresh lemon, served with fries unless otherwise stated. Gluten Free +2
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Ingredients
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Fish
Fries
Tartar Sauce
Garnish
Method
Preparing the Fries
- 1
Cook the Potatoes
Peel and cut the potatoes into thick strips. Rinse in cold water, then dry thoroughly. Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 5-6 minutes. Remove and drain on paper towels, seasoning with salt to taste.
Making the Tartar Sauce
- 2
Combine Ingredients
In a bowl, mix together mayonnaise, dill pickles, capers, lemon juice, and parsley until well combined. Adjust seasoning to taste.
Frying the Fish
- 3
Prepare the Batter
In a bowl, whisk together gluten-free flour, cornstarch, baking powder, salt, and black pepper. Gradually add cold sparkling water until a smooth batter forms.
- 4
Fry the Fish
Heat oil in a deep fryer or large pot to 350°F (175°C). Dip each cod fillet into the batter, allowing excess to drip off, then carefully place in the hot oil. Fry for about 4-5 minutes, or until golden brown and cooked through. Remove and drain on paper towels.
Serving
- 5
Plate the Dish
Serve the crispy fish with hot fries on the side. Add a generous dollop of tartar sauce and garnish with fresh lemon wedges.