Here’s a classic recipe for Fish & Chips with Tartar Sauce:
Ingredients:
For the Fish:
- 1 lb white fish fillets (such as cod, haddock, or pollock)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup cold beer (or sparkling water for a non-alcoholic version)
- Salt and pepper to taste
- Vegetable oil (for frying)
For the Chips:
- 4 large russet potatoes, peeled and cut into thick fries
- Salt (for seasoning)
- Optional: malt vinegar (for serving)
For the Tartar Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon capers, chopped
- 2 tablespoons pickles or relish, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions:
For the Chips:
- Prepare the Potatoes:
- Place the cut potatoes in a large bowl of cold water and let them soak for at least 30 minutes to remove excess starch. This helps them become crispier.
- Parboil the Chips:
- Drain the potatoes and place them in a pot of boiling salted water. Parboil for about 5-7 minutes until slightly tender but not fully cooked. Drain and let them cool.
- Fry the Chips:
- In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).
- Fry the parboiled potatoes in batches for about 5-7 minutes until golden and crispy. Remove them from the oil and drain on paper towels. Season with salt.
For the Fish:
- Make the Batter:
- In a bowl, mix together the flour, baking powder, and a pinch of salt and pepper. Gradually whisk in the cold beer until smooth and slightly thick.
- Prepare the Fish:
- Pat the fish fillets dry with paper towels and season with salt and pepper.
- Fry the Fish:
- In the same oil used for frying the chips, increase the temperature to 375°F (190°C).
- Dip each fish fillet into the batter, allowing excess to drip off, then carefully place it in the hot oil. Fry for about 4-5 minutes, turning occasionally, until golden brown and crispy. Remove the fish from the oil and drain on paper towels.
For the Tartar Sauce:
- Make the Tartar Sauce:
- In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, chopped capers, pickles or relish, parsley, and salt and pepper to taste. Mix well and adjust seasoning if needed.
Serving:
- Serve the hot fish and chips on a plate with a side of tartar sauce. Optionally, drizzle with malt vinegar for an authentic touch. Enjoy your homemade Fish & Chips with Tartar Sauce!
