Crispy Fish And Chips With Tartar Sauce
A comforting and crunchy dish featuring perfectly cooked fish and chips, served with a homemade tartar sauce that's simply irresistible.
Ingredients
For the Fish and Chips
- 1-1.5 pounds White fish fillets like cod, haddock, or pollock Thicker fillets are easier to cook without drying out.
- 2-3 large Potatoes for chips, russet or Yukon gold
- 1 cup All purpose flour For coating and batter.
- 1/4 cup Cornstarch Helps with extra crisp.
- 1 teaspoon Baking powder Adds lift to the batter.
- to taste Salt and black pepper
- to taste Garlic powder or paprika Optional but adds flavor.
- about 1 cup Cold sparkling water or cold beer For the batter.
- as needed Oil for frying (canola, vegetable, or peanut)
- 2 Lemons for serving
For the Tartar Sauce
- 1/2-3/4 cup Mayonnaise
- 2-3 tablespoons Dill pickles or relish Chopped if using pickles.
- 1 tablespoon Capers Optional but great.
- 1-2 teaspoons Lemon juice
- 1 teaspoon Dijon mustard Optional.
- a handful Dill or parsley, chopped
- to taste Salt and pepper
Instructions
Preparation
- Make the tartar sauce first. Stir together mayo, pickles, lemon, herbs, and any extras you like. Taste it and adjust as needed, then refrigerate.
- Prep the chips. Slice potatoes into thick sticks, rinse in cold water until it looks less cloudy, then dry them well.
- Heat the oil in a deep, heavy pot to about 325°F for the first fry of the chips.
- First fry the chips in batches until pale blonde and tender, about 4 to 6 minutes. Transfer to a rack or paper towels.
- Mix the batter by combining flour, cornstarch, baking powder, salt, and pepper in a bowl. Pour in cold sparkling water or beer and stir until just combined.
- Prepare the fish by patting them dry, seasoning lightly, and dusting in flour.
Cooking
- Fry the fish in oil heated to 350-375°F. Dip fish in batter, let excess drip off, then lower into oil. Fry until deep golden and crispy, about 4 to 7 minutes. Drain on a rack.
- Turn the oil up to about 375°F for the second fry of the chips. Fry until golden and crispy, about 2 to 4 minutes. Salt immediately after frying.
- Serve immediately with fish, chips, lemon wedges, and cold tartar sauce.
Notes
Serve while hot for maximum crispness. Keep the tartar sauce cold and thick for best results. For a crowd, keep warm in an oven at 200°F for up to 15 minutes.
Nutrition
Serving: 1gCalories: 700kcalCarbohydrates: 70gProtein: 25gFat: 35gSaturated Fat: 5gSodium: 800mgFiber: 5gSugar: 2g