Crispy Battered Fish and Chips with Tartar Sauce
There’s nothing quite like the classic combination of crispy battered fish and golden, crunchy chips!
Recipe by Kelly Anne Damons
Preparation time: 15 – 20 minutes
Cooking time: 20 – 30 minutes
Ingredients:
- 4 Fish portions
- 5 Large Potatoes
- 2 cups of flour and extra for dusting
- ½ cup rice flour or corn flour
- 550 ml Sparkling water
- Salt and pepper
- Lemon wedges for serving
- Sunflower or canola oil for frying
Tartar Sauce
- 2 cups of Mayonnaise
- ½ cup of dill pickles finely chopped
- 1 Tbsp chopped capers
- ½ tsp Dijon mustard
- Zest and juice of 1 lemon
- Salt and pepper to taste
How To Make Crispy Battered Fish and Chips with Tartar Sauce
- Preheat the oil in a medium to large pot.
- Peel (optional) and cut your potatoes into large batons, rinse under cold water and pat them dry using a clean cloth.
- Fry the chips in batches for 8-10 minutes until golden, crispy and cooked through.
- Using a slotted spoon, remove the potatoes from the oil, place them on a wire rack or paper
towel to remove the excess oil and season with salt. - For the tartar sauce, combine all the ingredients in a bowl and set aside in the fridge.
- Season the fish portions with salt on both sides.
- To a large bowl add the flour, season with salt and pepper.
- Pour in the sparkling water and whisk until smooth.
- Place the extra flour on a plate or tray.
- Coat the seasoned fish in the flour, shaking off the excess.
- Dip the entire fish portion in the batter, making sure it’s completely coated.
- Carefully place the fish into the same hot oil used for the chips and cook for 9 minutes until golden.
- Serve warm with the prepared chips and tartar sauce.
Chefs Tip: Prepare the batter and dip the fish only at the last moment before frying. The batter helps the fish stay moist while creating a crisp coating at the same time. The carbonation of the sparkling water ensures a light crisp batter. Use one pot of oil to fry the chips, then fish. Parboil your chips and double fry them for crispy fries.