Description
Discover a delightful twist on British fish & chips, paired with an easy creamy tartar sauce that elevates this classic recipe. Enjoy the crunch!
4 pieces of fresh white fish fillets (cod or haddock, about 6 oz each)
1 cup all-purpose flour
1 cup sparkling water
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon black pepper
Oil for frying (enough to fill your frying pan about 2 inches deep)
4 large russet potatoes, peeled and cut into thick fries
Salt, to taste
½ cup mayonnaise
2 tablespoons finely chopped pickles or relish
1 tablespoon capers, rinsed and chopped
1 teaspoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper, to taste
1. Prepare the Potatoes: Soak the cut potatoes in cold water for about 30 minutes to remove excess starch, then rinse and drain.
2. Par-Cook the Chips: Fill a pot with water, add soaked potatoes, and boil for 5-7 minutes until slightly tender. Drain and let dry.
3. Make the Tartar Sauce: In a bowl, mix mayonnaise, pickles, capers, lemon juice, mustard, salt, and pepper. Cover and refrigerate.
4. Prepare the Batter: In a bowl, combine flour, salt, pepper, and baking powder. Gradually whisk in sparkling water until smooth.
5. Cook the Chips: Heat oil in a deep frying pan. Fry par-cooked chips until golden brown, about 5-7 minutes, and drain.
6. Fry the Fish: Dip each fillet into the batter and fry until golden brown, about 4-5 minutes. Drain on paper towels.
7. Serve and Enjoy: Serve the fish and chips hot with tartar sauce on the side and a splash of malt vinegar.
Notes
A delightful recipe for crispy British fish and chips, served with a homemade creamy tartar sauce.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Cuisine: British
Nutrition
- Serving Size: 4 servings
- Calories: 800
- Sugar: 3 grams
- Fat: 45 grams
- Carbohydrates: 70 grams
- Fiber: 5 grams
- Protein: 35 grams
Keywords: fish and chips, crispy fish recipe, tartar sauce, British cuisine, comfort food
