Classic Fish and Chips with Three Sauces
Classic Fish and Chips with Three Sauces
Ingredients
For the Mayonnaise
- 1 large egg yolk
- 3/4 cup neutral oil, such as canola or grapeseed
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon lemon juice
- 1/4 teaspoon salt
For the Curry Sauce
- 1 tablespoon vegetable oil
- 1/2 yellow onion, finely chopped
- 1 tablespoon yellow curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1 tablespoon all-purpose flour
- 1 1/2 cups chicken or vegetable broth
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For the Tartar Sauce
- 1/2 cup prepared mayonnaise
- 1/4 cup dill pickles, finely chopped
- 1 tablespoon capers, drained and chopped
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon lemon zest
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
For the Fish and Chips
- 4 russet potatoes, large
- 6 cups frying oil, such as canola, vegetable, or peanut oil
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 1/4 cups cold beer, lager or pale ale recommended
- 1 1/2 pounds cod or haddock fillets, skinless, boneless, cut into 4-6 ounce portions
- as needed salt, for seasoning chips
Instructions
- 1
Prepare the Mayonnaise: In a tall, narrow container, combine the egg yolk, Dijon mustard, lemon juice, and salt. Pour the neutral oil over the egg mixture. Place an immersion blender at the bottom of the container and blend on high speed without moving it until an emulsion forms. Once the bottom is emulsified, slowly lift the blender to incorporate the remaining oil until the mayonnaise is thick and creamy. Transfer to a small bowl, cover, and refrigerate.
⏱️ 5 min
- 2
Prepare the Curry Sauce: Heat vegetable oil in a medium saucepan over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes. Stir in the yellow curry powder, ground cumin, ground ginger, and garlic powder. Cook for 1 minute until fragrant. Add the all-purpose flour and cook, stirring constantly, for 1-2 minutes to form a roux. Gradually whisk in the chicken or vegetable broth until smooth. Bring to a simmer, then reduce heat and cook for 5-7 minutes, stirring occasionally, until the sauce thickens. Use an immersion blender to blend the sauce until completely smooth. Season with salt and black pepper to taste. Keep warm or gently reheat before serving.
⏱️ 15 min
- 3
Prepare the Tartar Sauce: In a medium bowl, combine the prepared mayonnaise, chopped dill pickles, chopped capers, fresh dill, lemon zest, Dijon mustard, and black pepper. Mix thoroughly until all ingredients are well combined. Cover and refrigerate until ready to serve.
⏱️ 5 min
- 4
Prepare the Chips (First Fry): Peel the potatoes and cut them into 1/2-inch thick fry-sized sticks. Rinse the cut potatoes under cold water to remove excess starch, then pat them thoroughly dry with paper towels. In a large, heavy-bottomed pot or Dutch oven, heat the frying oil to 325°F. Carefully add about half of the potato sticks to the hot oil. Fry for 5-7 minutes, until the potatoes are softened but not yet browned. They should be cooked through but still pale. Remove the partially fried potatoes with a spider or slotted spoon and place them on a wire rack set over a baking sheet to drain. Repeat with the remaining potatoes. (The second fry will happen after the fish).
⏱️ 15 min•🌡️ 325
- 5
Prepare the Fish Batter: In a large mixing bowl, whisk together the 1 1/2 cups all-purpose flour, baking powder, smoked paprika, and 1/2 teaspoon salt. Gradually pour in the cold beer, whisking constantly until a smooth, slightly thick batter forms. Do not overmix; a few small lumps are fine.
⏱️ 5 min
- 6
Fry the Fish: Increase the oil temperature in the pot to 375°F. Pat the fish fillets dry with paper towels. Dip each fish fillet into the prepared beer batter, ensuring it is fully coated. Carefully lower one or two battered fish fillets into the hot oil, being careful not to overcrowd the pot. Fry for 5-7 minutes, turning once, until the fish is golden brown and crispy. Remove the fried fish with a spider or slotted spoon and place it on a wire rack set over a baking sheet to drain. Keep warm in a low oven (around 200°F) while you fry the remaining fish.
⏱️ 10 min•🌡️ 375
- 7
Finish the Chips (Second Fry): Once all the fish is fried, return the partially fried potatoes to the 375°F oil in batches. Fry for another 3-5 minutes, or until the chips are golden brown and crispy. Remove from the oil and immediately season generously with salt. Repeat with the remaining chips.
⏱️ 10 min•🌡️ 375
- 8
Assemble and Serve: Arrange the hot, crispy chips on plates. Place the golden-brown fried fish on top of the chips. Serve immediately with the prepared mayonnaise, curry sauce, and tartar sauce on the side for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Fish and Chips with Three Sauces
For the Mayonnaise
- 1 large egg yolk
- 3/4 cup neutral oil, such as canola or grapeseed
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon lemon juice
- 1/4 teaspoon salt
For the Curry Sauce
- 1 tablespoon vegetable oil
- 1/2 yellow onion, finely chopped
- 1 tablespoon yellow curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1 tablespoon all-purpose flour
- 1 1/2 cups chicken or vegetable broth
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For the Tartar Sauce
- 1/2 cup prepared mayonnaise
- 1/4 cup dill pickles, finely chopped
- 1 tablespoon capers, drained and chopped
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon lemon zest
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
For the Fish and Chips
- 4 russet potatoes, large
- 6 cups frying oil, such as canola, vegetable, or peanut oil
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 1/4 cups cold beer, lager or pale ale recommended
- 1 1/2 pounds cod or haddock fillets, skinless, boneless, cut into 4-6 ounce portions
- as needed salt, for seasoning chips
Instructions
- 1
Prepare the Mayonnaise: In a tall, narrow container, combine the egg yolk, Dijon mustard, lemon juice, and salt. Pour the neutral oil over the egg mixture. Place an immersion blender at the bottom of the container and blend on high speed without moving it until an emulsion forms. Once the bottom is emulsified, slowly lift the blender to incorporate the remaining oil until the mayonnaise is thick and creamy. Transfer to a small bowl, cover, and refrigerate.
⏱️ 5 min - 2
Prepare the Curry Sauce: Heat vegetable oil in a medium saucepan over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes. Stir in the yellow curry powder, ground cumin, ground ginger, and garlic powder. Cook for 1 minute until fragrant. Add the all-purpose flour and cook, stirring constantly, for 1-2 minutes to form a roux. Gradually whisk in the chicken or vegetable broth until smooth. Bring to a simmer, then reduce heat and cook for 5-7 minutes, stirring occasionally, until the sauce thickens. Use an immersion blender to blend the sauce until completely smooth. Season with salt and black pepper to taste. Keep warm or gently reheat before serving.
⏱️ 15 min - 3
Prepare the Tartar Sauce: In a medium bowl, combine the prepared mayonnaise, chopped dill pickles, chopped capers, fresh dill, lemon zest, Dijon mustard, and black pepper. Mix thoroughly until all ingredients are well combined. Cover and refrigerate until ready to serve.
⏱️ 5 min - 4
Prepare the Chips (First Fry): Peel the potatoes and cut them into 1/2-inch thick fry-sized sticks. Rinse the cut potatoes under cold water to remove excess starch, then pat them thoroughly dry with paper towels. In a large, heavy-bottomed pot or Dutch oven, heat the frying oil to 325°F. Carefully add about half of the potato sticks to the hot oil. Fry for 5-7 minutes, until the potatoes are softened but not yet browned. They should be cooked through but still pale. Remove the partially fried potatoes with a spider or slotted spoon and place them on a wire rack set over a baking sheet to drain. Repeat with the remaining potatoes. (The second fry will happen after the fish).
⏱️ 15 min•🌡️ 325 - 5
Prepare the Fish Batter: In a large mixing bowl, whisk together the 1 1/2 cups all-purpose flour, baking powder, smoked paprika, and 1/2 teaspoon salt. Gradually pour in the cold beer, whisking constantly until a smooth, slightly thick batter forms. Do not overmix; a few small lumps are fine.
⏱️ 5 min - 6
Fry the Fish: Increase the oil temperature in the pot to 375°F. Pat the fish fillets dry with paper towels. Dip each fish fillet into the prepared beer batter, ensuring it is fully coated. Carefully lower one or two battered fish fillets into the hot oil, being careful not to overcrowd the pot. Fry for 5-7 minutes, turning once, until the fish is golden brown and crispy. Remove the fried fish with a spider or slotted spoon and place it on a wire rack set over a baking sheet to drain. Keep warm in a low oven (around 200°F) while you fry the remaining fish.
⏱️ 10 min•🌡️ 375 - 7
Finish the Chips (Second Fry): Once all the fish is fried, return the partially fried potatoes to the 375°F oil in batches. Fry for another 3-5 minutes, or until the chips are golden brown and crispy. Remove from the oil and immediately season generously with salt. Repeat with the remaining chips.
⏱️ 10 min•🌡️ 375 - 8
Assemble and Serve: Arrange the hot, crispy chips on plates. Place the golden-brown fried fish on top of the chips. Serve immediately with the prepared mayonnaise, curry sauce, and tartar sauce on the side for dipping.
⏱️ 5 min