Fish & Chips with Tartar Sauce
This Fish & Chips with Tartar Sauce is a crispy, comforting classic! Perfectly battered fish, golden chips, and tangy tartar sauce make every bite irresistible.
Equipment
- Deep fryer or large heavy-bottomed pot
- Mixing Bowl
- Whisk
- Paper Towels
- Small Bowl
- Knife
- Kitchen Towel
Ingredients
For the Fish & Chips:
- 4 pieces white fish fillets such as cod or haddock
- 1 cup all-purpose flour
- 1 cup sparkling water
- 1 teaspoon baking powder
- Salt and pepper to taste
- Vegetable oil for frying
- 4 large potatoes peeled and cut into chips
For the Tartar Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons dill pickle relish
- 1 tablespoon lemon juice
- 1 teaspoon capers finely chopped
- Salt and pepper to taste
Instructions
Preparing the Chips
- Start by peeling your potatoes and cutting them into thick chips. Rinse the cut potatoes under cold water to remove excess starch, then pat them dry thoroughly with a clean kitchen towel.
- Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 320°F (160°C). Fry the chips in batches for about 4-5 minutes until they are soft but not browned. Remove and drain on paper towels.
- Increase the oil temperature to 375°F (190°C). Return the chips to the hot oil for a second fry, cooking until golden and crispy, about 2-3 minutes. Remove and drain again, then season with salt while hot.
Making the Batter
- In a mixing bowl, combine the all-purpose flour, baking powder, salt, and pepper. Gradually whisk in the sparkling water until the batter is smooth and slightly thick but still runny enough to coat the fish evenly.
Frying the Fish
- Pat the fish fillets dry and season them lightly with salt and pepper.
- Heat vegetable oil to 375°F (190°C) in a deep pan or fryer. Dip each fillet into the batter, allowing excess to drip off, then carefully place it in the hot oil.
- Fry the fish for 4-5 minutes or until the batter is golden and crispy, and the fish flakes easily with a fork. Remove and drain on paper towels.
Preparing the Tartar Sauce
- In a small bowl, mix together the mayonnaise, dill pickle relish, lemon juice, finely chopped capers, salt, and pepper until well combined. Adjust seasoning to taste.
Serving
- Serve your crispy fish and golden chips hot with a generous dollop of tartar sauce on the side. A wedge of lemon complements the plate beautifully for an added zing.
Notes
- Dry fish and potatoes well before frying to avoid oil splatter and sogginess.
- Double fry the chips for perfect crispiness and fluffy interior.
- Make tartar sauce fresh for the best flavor and texture.
- Store tartar sauce up to 3 days refrigerated; reheat chips in oven or air fryer to restore crispness.
- Try gluten-free flour or air fryer for dietary variations.