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Fish and Chips with Tartar Sauce

Crispy Fish and Chips with Tartar Sauce That's Unbeatable

Enjoy the unbeatable taste of fish and chips with tartar sauce, a classic dish made crispy and flavorful.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: British
Calories: 700
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Fish
  • 1 lb White Fish Fillets (cod or haddock) Firm white fish for frying
  • 1/2 cup Rice Flour For dredging and batter
  • 1 cup All-Purpose Flour Base for batter
  • 1/4 cup Cornstarch Enhances crispiness
  • 1 1/2 tbsp Baking Powder Makes batter light
  • 1 tsp Onion Powder Adds flavor
  • 1/2 tsp Garlic Powder Boosts taste
  • 1/2 tsp Celery Seed Adds aromatic notes
Tartar Sauce
  • 1 cup Mayonnaise Creamy base
  • 2 tbsp Lemon Juice For brightness
  • 1 tsp Mustard Powder For tang
  • 2 tbsp Capers Adds umami flavor
  • 2 tbsp Dill Pickles (chopped) Adds crunch
  • 1 tbsp Fresh Dill (chopped) Enhances freshness
  • 1/2 tsp Black Pepper Adds a kick
Chips
  • 6 pieces Russet Potatoes (cut into batons) Perfect for frying
  • Peanut or Vegetable Oil For frying
  • Maldon Sea Salt For finishing

Equipment

  • Deep pot
  • slotted spoon
  • mixing bowls
  • Thermometer

Method
 

Tartar Sauce Preparation
  1. In a medium bowl, combine mayonnaise, lemon juice, mustard powder, capers, dill pickles, and fresh dill. Stir well and set aside.
Potato Preparation
  1. Wash and cut russet potatoes into batons. Soak in cold water for 15 minutes, then drain and dry.
First Fry of Chips
  1. Heat oil to 325°F. Fry potato batons in batches for 2-3 minutes, then transfer to a paper towel-lined plate.
Second Fry of Chips
  1. Increase oil temperature to 375°F. Fry chips until golden brown, then drain on paper towels and season with salt.
Batter Preparation
  1. In a bowl, whisk together all-purpose flour, rice flour, cornstarch, baking powder, onion powder, garlic powder, celery seed, sea salt, and black pepper. Add ice-cold soda water, egg, and hot sauce, mixing until just combined.
Fish Frying
  1. Heat oil to 375°F. Dredge fish fillets in rice flour, dip in batter, and fry until golden brown. Drain on paper towels.
Serving
  1. Arrange fish and chips on a plate, serve with tartar sauce and lemon wedges.

Nutrition

Serving: 1plateCalories: 700kcalCarbohydrates: 75gProtein: 30gFat: 35gSaturated Fat: 5gCholesterol: 115mgSodium: 800mgPotassium: 1200mgFiber: 7gSugar: 1gVitamin A: 5IUVitamin C: 20mgCalcium: 3mgIron: 15mg

Notes

Maintain oil temperature for crispy results. Avoid overmixing batter and ensure potatoes are dried before frying.

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