A comforting dish featuring crispy battered fish paired with golden fries, often accompanied by a tangy homemade tartar sauce.
Ingredients
Scale:
4 pieces of firm white fish fillets (cod or haddock recommended, about 6 oz each)
1 cup all-purpose flour (for dredging)
1 cup cold sparkling water
1 teaspoon baking powder
Salt and pepper to taste
Vegetable oil for deep frying
4 large russet potatoes
Salt to taste (for fries)
1 cup mayonnaise (for tartar sauce)
2 tablespoons capers, finely chopped
2 tablespoons dill pickle relish
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste (for tartar sauce)
Instructions
Prepare the fries: Start by peeling the russet potatoes and cutting them into thick strips (about 1/4 to 1/2 inch wide). Rinse the cut potatoes in cold water to remove excess starch, which helps prevent them from sticking together. Pat them dry with a kitchen towel to ensure they fry well and become crispy.
Soak the fries: Place the cut potatoes in a bowl of cold water and let them soak for at least 30 minutes.
Make the batter: In a large mixing bowl, combine the flour, baking powder, salt, and pepper. Gradually whisk in the cold sparkling water until the batter is smooth and free of lumps.
Heat the oil: In a deep frying pan or fryer, heat vegetable oil to 350°F (175°C).
Fry the fries: Drain the soaked potatoes and pat them dry once more. Carefully lower the fries into the hot oil in batches, frying for about 5-7 minutes or until golden brown.
Fry the fish: Pat the fish fillets dry with paper towels. Dip each fillet into the flour for a light coating, then dip into the batter. Carefully lower the battered fish into the hot oil, frying for about 4-6 minutes on each side.
Prepare the tartar sauce: While the fish is frying, combine mayonnaise, chopped capers, dill pickle relish, lemon juice, Dijon mustard, salt, and pepper in a small bowl.
Serve: Drain the fried fish on paper towels and serve hot alongside the crispy fries and homemade tartar sauce.
