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.
For the Fish
For the Chips
For the Tartar Sauce
Method
For the Fish
- 1
Prepare the Battering Mixture
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 mixture is smooth and free of lumps. Let it rest for about 15 minutes.
- 2
Heat the Oil
In a large, deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, it’s ready.
- 3
Fry the Cod
Dip each cod fillet into the batter, ensuring it is fully coated, then carefully lower it into the hot oil. Fry for 4-5 minutes until golden brown and crispy, turning once. Remove the fish from the oil and place it on a plate lined with paper towels to drain excess oil.
For the Chips
- 4
- 5
Fry the Chips
In another pot or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully add the potato strips in batches and fry for about 5-7 minutes or until they are golden and crispy. Remove them and drain on paper towels, sprinkling salt to taste while still hot.
For the Tartar Sauce
- 6
Make the Tartar Sauce
In a bowl, combine the mayonnaise, finely chopped dill pickles, capers, lemon juice, and fresh dill. Mix well until all ingredients are thoroughly combined. Season with salt to taste. Refrigerate until ready to serve.