Easy Crispy Fish and Chips Recipe (No Beer) | Homemade Tartar Sauce Recipe

white fish

🥗Healthier: cod

💰Cheaper: pollock

Pollock is often less expensive and still offers a good texture.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more nutrients.

beer

🥗Healthier: sparkling water

💰Cheaper: non-alcoholic beer

Sparkling water can create a lighter batter.

In a mixing bowl, add 200g of mayonnaise, 1/8 tsp of salt, 1/8 tsp of pepper, 1.5 tsp of garlic powder, 1 tsp of sugar, 2 tsp of lemon juice, 10g of chopped capers, 10g of chopped dill, 5g of chopped parsley, 3g of lemon zest, and 2 tsp of yellow mustard.

Mix with a hand whisk until well combined and taste for seasoning.

Transfer into an airtight container and leave it in the fridge.

Put the wok on the stove and switch on the heat to medium.

Add 500g of cooking oil and let it heat up for around 8 minutes.

Cut some lemons into wedges and remove the seeds if present, then leave aside.

Cut the fish fillet into half (optional) and pat dry with a kitchen towel on both sides.

Sprinkle 1 tsp of salt over the fish and distribute evenly, then repeat on the other side.

In a mixing bowl, pour 60g of crispy flour and add ½ tsp of cayenne pepper and a pinch of salt, then mix until combined.

Add 25ml of cold water and mix, then add another 25ml of cold water and stir again.

Add about 10ml of water to thin the batter until it drops easily from the spoon.

Dip a pair of wooden cooking chopsticks into the hot oil to check if it's ready for deep frying.

Coat a fish fillet with dry crispy flour, then dip it in the wet flour batter until fully covered.

Submerge the coated fish in the hot oil, using food tongs to avoid splashes.

Repeat with the remaining fillets, ensuring not to overlap them in the oil.

Let the fish fry for 5 minutes until golden brown on one side, then turn and fry for another 5 minutes.

Remove the fish from the oil with a strainer and place on a cooling rack.

Pour 350g of frozen french fries into the strainer and gently add them into the hot oil.

Do not stir or move the fries for the first 4-5 minutes until moisture escapes.

After 5 minutes, stir continuously for 3-4 minutes until the fries are crispy and golden brown.

Remove the fries from the oil with a strainer and place them on oil-absorbent paper or kitchen towel.

Sprinkle some salt on the fries and toss to spread evenly.

Assemble the dish by placing the fish fillet on a plate with some French fries and the tartar sauce on the side, decorated with lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens