Description
This Crispy Fish and Chips recipe delivers golden battered fish fillets with perfectly crunchy fries and a homemade tartar sauce, giving you the classic British comfort meal right at home.
Ingredients
Scale
- 500g white fish fillets (cod, haddock, or pollock)
- 3 large potatoes, peeled and cut into thick fries
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- ¾ cup cold sparkling water or soda water
- Vegetable or canola oil, for frying
- 1 lemon, cut into wedges
- ½ cup mayonnaise
- 2 tbsp finely chopped pickles
- 1 tbsp chopped fresh dill
- 1 tbsp lemon juice
Instructions
- Heat oil in a deep pot or fryer to 350°F (175°C).
- In a large bowl, whisk flour, cornstarch, baking powder, salt, and pepper. Gradually pour in cold sparkling water and whisk lightly until smooth but slightly lumpy.
- Pat fish fillets dry and dust with a little flour to help batter stick.
- Dip fish into the batter, letting excess drip off, then carefully lower into hot oil. Fry for 4–6 minutes until golden and crispy. Remove and drain on a paper towel.
- For the fries, fry the potato pieces for 4–5 minutes until soft but not brown. Remove, rest for 10 minutes, then fry again for 2–3 minutes until crisp and golden.
- In a small bowl, mix mayonnaise, chopped pickles, dill, and lemon juice to make tartar sauce. Chill until ready to serve.
- Serve the fish and chips hot with tartar sauce and lemon wedges.
Notes
- Keep batter cold for maximum crispiness.
- Double-fry the potatoes for fries that stay crisp longer.
- Do not overcrowd the pot; fry in small batches for even cooking.
- Sprinkle fries with salt immediately after frying for best flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 2g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 85mg