A cherished tradition that brings comfort and joy, crispy fish and chips feature flaky white fish coated in a light, crispy batter served with perfectly cooked golden fries and homemade tartar sauce.
Ingredients
Scale:
1 pound flaky white fish fillets (cod, haddock, or pollock)
1 cup all-purpose flour, preferably sifted
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon black pepper
1 cup cold sparkling water or beer, chilled
4 large russet potatoes
Vegetable oil for deep frying
Salt to taste for fries
1 cup mayonnaise
2 tablespoons dill pickles, finely chopped
1 tablespoon capers, finely chopped
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste for tartar sauce
Instructions
Prepare the potatoes by washing and peeling the russet potatoes. Cut them into thick fries, about 1/4 to 1/2 inch thick. Soak them in cold water for at least 30 minutes.
Make the tartar sauce by mixing mayonnaise, chopped dill pickles, capers, lemon juice, and Dijon mustard in a bowl. Season with salt and pepper to taste and refrigerate.
Heat vegetable oil in a large, deep pot or deep fryer to 350°F (175°C).
Fry the soaked and drained potato fries in batches until golden brown, about 5-7 minutes. Drain on paper towels and season with salt.
Prepare the batter by combining flour, baking powder, salt, and black pepper in a bowl. Gradually whisk in cold sparkling water or beer until smooth.
Coat the fish fillets with the batter, allowing excess to drip off.
Fry the battered fish in hot oil for about 4-5 minutes until golden brown and cooked through. Drain on paper towels.
Serve the crispy fish and chips hot with homemade tartar sauce on the side.
