Ingredients:
For the Fish & Chips:
– White fish fillets (cod, haddock, or pollock)
– 1 cup all-purpose flour
– 1/4 cup cornflour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/2 tsp paprika (optional)
– 1 cup cold beer or sparkling water
– Vegetable oil, for frying
– Large potatoes, peeled and cut into thick chips
For the Tartare Sauce:
– 4 tbsp mayonnaise
– 2 tsp capers, chopped
– 2 small gherkins, finely chopped
– 1 tsp Dijon mustard
– 1 tbsp lemon juice
– 1 tbsp fresh parsley, chopped
– Salt and pepper, to taste
Ingredients:
Ingredients:
For the Fish & Chips:
– White fish fillets (cod, haddock, or pollock)
– 1 cup all-purpose flour
– 1/4 cup cornflour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/2 tsp paprika (optional)
– 1 cup cold beer or sparkling water
– Vegetable oil, for frying
– Large potatoes, peeled and cut into thick chips
For the Tartare Sauce:
– 4 tbsp mayonnaise
– 2 tsp capers, chopped
– 2 small gherkins, finely chopped
– 1 tsp Dijon mustard
– 1 tbsp lemon juice
– 1 tbsp fresh parsley, chopped
– Salt and pepper, to taste
Instructions:
Prepare the Chips:
– Peel and cut the potatoes into thick chips.
– Parboil the chips in salted boiling water for 5-7 minutes, then drain and let them dry completely on a wire rack.
– Heat vegetable oil in a deep pan or fryer to 160°C (320°F).
– Fry the chips in batches for 4-5 minutes until pale and soft but not golden. Remove and drain on paper towels.
– Increase the oil temperature to 190°C (375°F). Fry the chips a second time for 2-3 minutes until golden and crispy. Drain again and sprinkle with salt.
Make the Tartare Sauce:
– Combine mayonnaise, capers, gherkins, mustard, lemon juice, parsley, salt, and pepper. Mix well and refrigerate until serving.
Prepare the Batter:
– In a mixing bowl, combine flour, cornflour, baking powder, salt, and paprika (if using). Gradually whisk in the beer or sparkling water until smooth.
Coat and Fry the Fish:
– Pat the fish fillets dry with kitchen paper and lightly dust with flour and salt. Dip into the batter, coating completely.
– Heat the oil to 180°C (350°F). Fry the fish for 4-6 minutes until golden and crispy. Remove and drain on paper towels.
Serve:
– Serve the crispy fish with double-fried chips, tartare sauce, and lemon wedges.
