Fish and Chips

Ingredients

This recipe uses a crispy batter instead of a traditional beer batter, and the fries are thicker cut than the original dish. Additionally, the tartar sauce is homemade and includes capers and dill for added flavor. We alse have the original recipe for Fish and Chips, so you can check it out.

• 2 large potatoes, cut into thick fries (500g) 2 large potatoes, cut into thick fries (500g)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 tsp baking powder 1 tsp baking powder
• 1 tsp salt 1 tsp salt
• 1/2 tsp black pepper 1/2 tsp black pepper
• 1/2 tsp paprika 1/2 tsp paprika
• 1/2 tsp garlic powder 1/2 tsp garlic powder
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1 egg 1 egg
• 4 white fish fillets (such as cod or haddock) (500g) 4 white fish fillets (such as cod or haddock) (500g)
• Vegetable oil, for frying Vegetable oil, for frying
• For the tartar sauce: For the tartar sauce:
• 1/2 cup (120g) mayonnaise 1/2 cup (120g) mayonnaise
• 2 tbsp chopped dill pickles 2 tbsp chopped dill pickles
• 1 tbsp capers, drained and chopped 1 tbsp capers, drained and chopped
• 1 tbsp chopped fresh dill 1 tbsp chopped fresh dill
• 1 tsp lemon juice 1 tsp lemon juice
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 600 kcal / 2510 KJ
• Fat: 30g (5g saturated)
• Carbohydrates: 50g (3g sugars)
• Protein: 35g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 200C (400F).
2. 2.
   In a large bowl, whisk together the flour, baking powder, salt, black pepper, paprika, and garlic powder.
3. 3.
   In a separate bowl, whisk together the milk and egg.
4. 4.
   Dip each fish fillet into the flour mixture, then into the milk mixture, and then back into the flour mixture, shaking off any excess.
5. 5.
   Heat the vegetable oil in a large frying pan over medium-high heat. Fry the fish fillets for 3-4 minutes on each side, until golden brown and crispy. Drain on paper towels.
6. 6.
   Place the fries on a baking sheet and bake for 20-25 minutes, until crispy and golden brown.
7. 7.
   To make the tartar sauce, mix together the mayonnaise, dill pickles, capers, fresh dill, lemon juice, salt, and pepper in a small bowl.
8. 8.
   Serve the fish and chips hot with the tartar sauce on the side.

Treat your ingredients with care...

• Potatoes — Soak the cut potatoes in cold water for 30 minutes before baking to remove excess starch and ensure crispiness.
• Fish — Pat the fish fillets dry with paper towels before dipping in the batter to ensure the batter sticks well.

Tips & Tricks

• Use a deep-fry thermometer to ensure the oil stays at a consistent temperature while frying.
• For extra crispy fries, toss them in a mixture of cornstarch and salt before baking.
• For a healthier version, try baking the fish instead of frying it.

Serving advice

Serve the fish and chips hot with the tartar sauce on the side. Garnish with fresh lemon wedges and chopped parsley.

Presentation advice

Serve the fish and chips on a large platter with the tartar sauce in a small bowl in the center. Add a few sprigs of fresh dill for garnish.