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Ingredients
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Fish
Fries
Tartar Sauce
Method
Preparing the Fries
- 1
Cutting the Potatoes
Peel the russet potatoes and cut them into thick fries, about 1/2 inch wide.
- 2
Soaking the Potatoes
Soak the cut fries in cold water for at least 30 minutes to remove excess starch.
- 3
Drying the Fries
Drain and pat the fries dry with paper towels to ensure they are not soggy before frying.
- 4
- 5
Frying the Fries (Second Fry)
Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2-3 minutes until golden brown and crispy. Remove and place on paper towels. Season with salt.
Preparing the Fish
- 6
Making the Batter
In a mixing bowl, combine 1 cup of all-purpose flour, 1 cup of cornstarch, 1 tsp of baking powder, 1 tsp of salt, and 1 tsp of black pepper. Gradually whisk in 1 cup of cold sparkling water until the batter is smooth and thick.
- 7
Heating the Oil
In a deep fryer or large pot, heat 4 cups of vegetable oil to 350°F (175°C).
- 8
Battering the Fish
Dip each cod fillet into the batter, allowing excess to drip off.
- 9
Frying the Fish
Carefully place the battered fish into the hot oil, frying in batches for about 4-5 minutes or until golden brown and cooked through. Remove and drain on paper towels.
Making the Tartar Sauce
- 10
Mixing the Ingredients
In a small bowl, combine 1 cup of mayonnaise, 1 tbs of finely chopped dill pickles, 1 tbs of rinsed and chopped capers, and 1 tsp of lemon juice. Mix well.
- 11
Seasoning the Sauce
Add salt and black pepper to taste. Adjust seasoning as needed.
