Indulge in the delightful combination of crispy fish and chips paired with a homemade tartar sauce. This generous platter of golden-brown batter-fried fish and double-fried chips, served alongside a freshly prepared batch of tartar sauce, promises to transport you to a gourmet experience right in the comfort of your own home.
Back in the late 1800s, a culinary innovator struck gold by combining these two culinary classics into the ultimate duo, and since then, the world has never looked back. Fish and chips are a match made in gastronomic heaven, where the crunchy texture of fried fish perfectly complements the hearty goodness of potato slices. While pondering over the etymology of “chips,” one might wonder why they are called so. In Europe, potato slices are referred to as “chips,” while in the US, they are commonly known as “fries,” often found in bags. Regardless of nomenclature, there’s something undeniably satisfying about indulging in a golden, crispy slice of potato.
Fish and Chips Recipe
When preparing this fish and chips recipe, the selection of ingredients plays a crucial role. Here’s what you’ll need:
Fish: Opt for fresh cod fillets, a staple in traditional fish and chips recipes. Alternatively, you can use other varieties such as haddock, flounder, tilapia, or halibut.
Potatoes: Choose Russet potatoes or Yukon Gold for the ideal chip texture. Cut them into slices slightly thicker than American fries, ensuring uniformity in size and thickness for even cooking.
Oil: While lard was traditionally used in the 1800s, vegetable oil is a healthier and more accessible option for frying. Maintain the oil temperature at 185°C (365°F) for perfectly crispy fish and chips, ensuring to fry in small batches to prevent overcrowding and maintain the desired temperature.
How to Prepare Fish & Chips Batter
Create the batter for fish and chips using common pantry staples:
- Flour
- Baking Powder
- Salt
- Cayenne Pepper
- Black Pepper
- Milk
- Eggs
Combine the dry ingredients, then add the milk and eggs. Allow the batter to stand at room temperature for 20 minutes to achieve optimal consistency.
How to Prepare Fish and Chips for Cooking
As the batter rests, prepare the potatoes and fish. Cut them to your desired size, ensuring they are thoroughly dry to prevent moisture affecting the oil temperature and batter adherence.
How to Cook Fish and Chips
Working in small batches, fry the potatoes until golden brown, then set aside on paper towels to drain excess oil. Next, coat the fish in batter and fry until golden brown, ensuring the oil temperature remains constant. For an extra crispiness boost, briefly refry the cooked potatoes before serving.
Tartar Sauce
Complete your fish and chips experience with a homemade tartar sauce:
- Mayonnaise
- Dill Relish
- White Wine Vinegar
- Capers
- Whole Grain Mustard
- Kosher Salt
- Black Pepper
Mix the ingredients and refrigerate until serving time.
Ingredients
Tartar Sauce
- 1/2 cup (119.5 g) mayonnaise
- 2 tablespoons dill relish
- 1 tablespoon white wine vinegar
- 1 tablespoon capers
- 1 teaspoon whole-grain mustard
- 1 pinch kosher salt
- 1 pinch black pepper
Fish and Chips
- 4 large potatoes, cut into even strips
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups (366 g) milk
- 1 large egg
- 4 cups (872 g) vegetable oil, for frying
- 1 1/2 pounds (680 g) cod fillets
Instructions
Tartar Sauce
- Mix all ingredients in a bowl and refrigerate until serving.
Fish and Chips
- In a bowl, combine flour, baking powder, salt, cayenne pepper, and black pepper. Stir in milk and egg, then let stand for 20 minutes.
- Preheat oil to 185°C (365°F) in a large pot.
- Fry potatoes until tender, then drain on paper towels.
- Dredge fish in batter and fry until golden brown. Drain on paper towels.
- Refry cooked potatoes for 1-2 minutes for added crispness.
