Description
Savor the perfect blend of crispy fish & chips paired with tangy tartar sauce. A must-try dish for flavor lovers seeking a satisfying meal!
1 lb of white fish fillets (cod or haddock)
1 cup of all-purpose flour, plus extra for dusting
1 tsp of baking powder
1 cup of cold sparkling water (or beer)
¾ tsp of salt
½ tsp of black pepper
Vegetable oil, for frying (enough for deep frying)
2 large russet potatoes, scrubbed clean
½ cup of mayonnaise
2 tbsp of pickles or relish, finely chopped
1 tsp of capers, rinsed and chopped
1 tsp of lemon juice
1 small shallot, finely minced (optional)
Salt and pepper, to taste
Start by cutting your scrubbed potatoes into thick chips. Soak them in cold water for at least 30 minutes to remove excess starch.
Drain and thoroughly dry the potato chips using a clean towel.
Heat your oil in a deep frying pan to about 325°F (160°C) and par-fry the chips for about 5–7 minutes. Drain on paper towels.
Combine flour, baking powder, salt, and pepper in a mixing bowl. Gradually whisk in the cold sparkling water until smooth.
Pat the fish fillets dry and lightly dust with flour. Dip each fillet into the batter, ensuring they are well coated.
Increase the oil temperature to 375°F (190°C). Carefully fry the battered fish for about 4–5 minutes until golden and crispy.
Return the par-fried chips to the oil for a second fry at 375°F (190°C) until golden brown and crispy.
Remove the fish and chips from the oil and drain them on paper towels.
Mix together mayonnaise, pickles, capers, lemon juice, and shallots (if using) for the tartar sauce.
Notes
Enjoy a classic fish and chips dish paired with homemade tartar sauce for a cozy dining experience.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Cuisine: British
Nutrition
- Serving Size: 4 servings
- Calories: 450
- Sugar: 2 grams
- Fat: 30 grams
- Carbohydrates: 40 grams
- Fiber: 4 grams
- Protein: 25 grams
Keywords: fish and chips, tartar sauce, British recipe, seafood, comfort food
