Fish And Chips Recipe | Restaurant Quality At Home

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.

Peel and cut 3 Idaho potatoes into thick matchsticks.

Soak the potatoes in water to prevent discoloration.

Make homemade tartar sauce by combining 1 cup of mayo, 1 tbsp of dijon mustard, 10 diced cornichons, 1 tbsp of chopped capers, 1/4 bunch of chopped dill, 1/4 bunch of chopped parsley, and juice from 1/4 of a lemon. Season with salt and white pepper, then mix well.

Boil a pot of water, season with salt, and add the cut potatoes. Boil for about 5 minutes to partially cook them.

Remove the potatoes from the boiling water and transfer them to a sheet pan with a wire rack to dry and cool down.

In a bowl, combine 1 cup of flour, 1/4 cup of cornstarch, 1 tbsp of baking powder, 1 tsp of paprika, salt, and white pepper. Mix well.

Pour in 1 cup of cold lager beer into the dry ingredients and mix until the batter is not too runny or too thick. Set aside.

Prepare a dredging station with 1/2 cup of flour and 2 tbsp of cornstarch seasoned with salt and pepper.

Cut 1.5 lbs of cod into approximately 6 oz pieces.

Preheat oil to 350°F for frying.

Dredge the fish pieces in the flour-cornstarch mixture, then cover them with the batter.

Fry the fish for about 5 minutes until golden brown.

Fry the boiled potatoes in the same oil at 350°F until golden brown and crispy.

Remove the fried chips and drain on paper towels, seasoning with salt and freshly ground black pepper.

Plate the fish and chips, serve with tartar sauce and ketchup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens