Fish & Chips Recipe
A generous portion of fried pollock & chips with tartar sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish
Chips
Tartar Sauce
Method
Chips
- 1
Prepare the Potatoes
Peel the russet potatoes and cut them into thick strips. Soak the potato strips in cold water for at least 30 minutes to remove excess starch.
- 2
Fish
- 3
Prepare the Batter
In a large bowl, mix together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the beer or sparkling water until smooth.
- 4
Fry the Fish
Dip each pollock fillet into the batter, coating evenly. Carefully place the battered fillets into the hot oil and fry until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
Tartar Sauce
- 5
Mix the Sauce
In a small bowl, combine the mayonnaise, dill pickles, capers, lemon juice, and fresh dill. Mix well and set aside in the refrigerator until ready to serve.