How to Make the Best Fish & Chips | Basics with Babish

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

white fish

🥗Healthier: tofu

💰Cheaper: pollock

Tofu offers a plant-based option, while pollock is a more affordable fish.

Prepare the potatoes by peeling and cutting them into thick fries.

Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.

Heat oil in a deep fryer or large pot to 350°F (175°C).

Drain and dry the potatoes, then fry them in batches until golden and crispy, about 5-7 minutes.

Remove fries from the oil and drain on paper towels, seasoning with salt immediately.

In a bowl, combine flour, cornstarch, baking powder, salt, and black pepper.

Gradually whisk in beer until the batter is smooth and thick.

Dip each piece of fish into the batter, allowing excess to drip off.

Carefully place the battered fish into the hot oil and fry until golden brown, about 4-6 minutes.

Remove the fish from the oil and drain on paper towels.

For the zaatartar sauce, chop pickles, capers, and fresh herbs finely.

In a bowl, mix mayonnaise, lemon juice, and the chopped ingredients until well combined.

Serve the fish and chips hot with the zaatartar sauce on the side.

Cooking Techniques

Spice Level:

Allergens