Crispy Fish and Chips with Homemade Tartar Sauce
Crispy Fish and Chips with Homemade Tartar Sauce
Ingredients
For the Fish and Batter
- 1 1/2 pounds cod fillets, about 4 fillets, 1-inch thick
- 1 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt, for batter
- 1 teaspoon paprika powder
- 2 cups sparkling water, cold
- 1 teaspoon salt, for seasoning fish, or to taste
- 1/2 teaspoon black pepper, for seasoning fish, or to taste
- 4 cups vegetable oil, for frying, or as needed
For the Chips
- 2 pounds Russet potatoes, about 3-4 large potatoes
- 1/2 teaspoon salt, for seasoning chips, or to taste
For the Homemade Tartar Sauce
- 1 cup mayonnaise
- 1/4 cup dill pickles, finely chopped
- 2 tablespoons red onion, finely minced
- 1 tablespoon fresh lemon juice, from 1/2 lemon
- 2 tablespoons fresh parsley, finely chopped, plus extra for garnish
- 1/4 teaspoon black pepper, or to taste
For Serving
- 4 lemon wedges
Instructions
- 1
Prepare the Homemade Tartar Sauce: In a medium bowl, combine the mayonnaise, finely chopped dill pickles, finely minced red onion, fresh lemon juice, and 2 tablespoons of finely chopped fresh parsley. Season with black pepper to taste. Mix all ingredients thoroughly until well combined. Cover and refrigerate until ready to serve.
⏱️ 5 min
- 2
Prepare the Chips: Peel the Russet potatoes and cut them into 1/4-inch thick french fry shapes. Rinse the cut potatoes under cold water to remove excess starch, then pat them completely dry with paper towels. This helps ensure crispiness.
⏱️ 10 min
- 3
Pre-fry the Chips: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 325°F. Carefully add about half of the prepared potato fries to the hot oil. Fry for 4-5 minutes, or until the fries are tender but not yet browned. Remove with a slotted spoon and place on a wire rack set over a baking sheet to drain. Repeat with the remaining fries. Increase the oil temperature to 375°F.
⏱️ 10 min•🌡️ 325
- 4
Prepare the Fish: While the oil heats for the final fry, pat the cod fillets very dry with paper towels. Season both sides of the fish fillets with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
⏱️ 3 min
- 5
Prepare the Batter: In a separate large bowl, combine the all-purpose flour, cornstarch, baking powder, 1/2 teaspoon of salt, and paprika powder. Whisk the dry ingredients together until evenly distributed. Gradually add the cold sparkling water to the dry mixture, whisking continuously until a smooth, thin batter forms. Be careful not to overmix; a few small lumps are fine.
⏱️ 5 min - 6
Fry the Fish: Once the oil reaches 375°F, carefully dip each seasoned fish fillet into the prepared batter, ensuring it is completely coated. Allow any excess batter to drip off. Carefully place 1-2 battered fish fillets into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes, flipping halfway through, until the fish is golden brown and crispy on both sides and cooked through. The internal temperature should reach 145°F. Remove the fried fish with a slotted spoon and place 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.
⏱️ 8 min•🌡️ 375
- 7
Final Fry the Chips: Once all the fish is fried, return the pre-fried chips to the 375°F oil in batches. Fry for another 2-3 minutes, or until they are deeply golden brown and extra crispy. Remove with a slotted spoon and immediately transfer to a bowl. Season generously with 1/2 teaspoon of salt while hot.
⏱️ 7 min•🌡️ 375
- 8
Serve: Plate the crispy fish and golden chips together. Serve immediately with the chilled homemade tartar sauce, fresh lemon wedges, and a sprinkle of extra chopped parsley for garnish.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Fish and Chips with Homemade Tartar Sauce
For the Fish and Batter
- 1 1/2 pounds cod fillets, about 4 fillets, 1-inch thick
- 1 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt, for batter
- 1 teaspoon paprika powder
- 2 cups sparkling water, cold
- 1 teaspoon salt, for seasoning fish, or to taste
- 1/2 teaspoon black pepper, for seasoning fish, or to taste
- 4 cups vegetable oil, for frying, or as needed
For the Chips
- 2 pounds Russet potatoes, about 3-4 large potatoes
- 1/2 teaspoon salt, for seasoning chips, or to taste
For the Homemade Tartar Sauce
- 1 cup mayonnaise
- 1/4 cup dill pickles, finely chopped
- 2 tablespoons red onion, finely minced
- 1 tablespoon fresh lemon juice, from 1/2 lemon
- 2 tablespoons fresh parsley, finely chopped, plus extra for garnish
- 1/4 teaspoon black pepper, or to taste
For Serving
- 4 lemon wedges
Instructions
- 1
Prepare the Homemade Tartar Sauce: In a medium bowl, combine the mayonnaise, finely chopped dill pickles, finely minced red onion, fresh lemon juice, and 2 tablespoons of finely chopped fresh parsley. Season with black pepper to taste. Mix all ingredients thoroughly until well combined. Cover and refrigerate until ready to serve.
⏱️ 5 min - 2
Prepare the Chips: Peel the Russet potatoes and cut them into 1/4-inch thick french fry shapes. Rinse the cut potatoes under cold water to remove excess starch, then pat them completely dry with paper towels. This helps ensure crispiness.
⏱️ 10 min - 3
Pre-fry the Chips: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 325°F. Carefully add about half of the prepared potato fries to the hot oil. Fry for 4-5 minutes, or until the fries are tender but not yet browned. Remove with a slotted spoon and place on a wire rack set over a baking sheet to drain. Repeat with the remaining fries. Increase the oil temperature to 375°F.
⏱️ 10 min•🌡️ 325 - 4
Prepare the Fish: While the oil heats for the final fry, pat the cod fillets very dry with paper towels. Season both sides of the fish fillets with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
⏱️ 3 min - 5
Prepare the Batter: In a separate large bowl, combine the all-purpose flour, cornstarch, baking powder, 1/2 teaspoon of salt, and paprika powder. Whisk the dry ingredients together until evenly distributed. Gradually add the cold sparkling water to the dry mixture, whisking continuously until a smooth, thin batter forms. Be careful not to overmix; a few small lumps are fine.
⏱️ 5 min - 6
Fry the Fish: Once the oil reaches 375°F, carefully dip each seasoned fish fillet into the prepared batter, ensuring it is completely coated. Allow any excess batter to drip off. Carefully place 1-2 battered fish fillets into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes, flipping halfway through, until the fish is golden brown and crispy on both sides and cooked through. The internal temperature should reach 145°F. Remove the fried fish with a slotted spoon and place 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.
⏱️ 8 min•🌡️ 375 - 7
Final Fry the Chips: Once all the fish is fried, return the pre-fried chips to the 375°F oil in batches. Fry for another 2-3 minutes, or until they are deeply golden brown and extra crispy. Remove with a slotted spoon and immediately transfer to a bowl. Season generously with 1/2 teaspoon of salt while hot.
⏱️ 7 min•🌡️ 375 - 8
Serve: Plate the crispy fish and golden chips together. Serve immediately with the chilled homemade tartar sauce, fresh lemon wedges, and a sprinkle of extra chopped parsley for garnish.
⏱️ 2 min