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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 all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold sparkling water until the batter is smooth and has the consistency of thick cream.
- 2
Heat the Oil
In a large pot or deep fryer, heat oil to 350°F (175°C). Use a thermometer for accurate temperature.
- 3
Fry the Fish
Dip each fish fillet into the batter, allowing excess to drip off. Carefully place the battered fish into the hot oil. Fry until golden brown and crispy, about 4-5 minutes per side. Remove and drain on paper towels.
For the Chips
- 4
Prepare the Potatoes
Peel the russet potatoes and cut them into thick strips. Rinse under cold water to remove excess starch.
- 5
Fry the Chips
In the same oil used for frying the fish, fry the potato strips in batches until golden and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with salt to taste.
For the Tartar Sauce
- 6
Mix the Ingredients
In a small bowl, combine the mayonnaise, finely chopped dill pickles, capers, lemon juice, chopped fresh dill, and salt. Mix well until all ingredients are blended.
- 7
Chill
Refrigerate the tartar sauce for at least 30 minutes before serving to allow the flavors to meld.