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Fish and Chips with Tartar Sauce

Course lunch
Cuisine british
Keyword fish and chips, tartar sauce
Prep Time 15 minutes
Cook Time 1 hour
Servings 4 people

Ingredients

Fried Fish

  • 4 Fish
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • ½ tap Blackpepper
  • 2 tsp Sea Salt
  • 1 cup Flour
  • ¼ cup Cornstarch
  • ½ tsp Baking Soda
  • ½ cup Water
  • Vegetable Oil for frying

Fried Chips

  • 4 cup Frozen French Fries
  • Sea Salt
  • Vegetable oil for frying

Tartar Sauce

  • ½ cup Mayonnaise
  • 1 dill Pickle
  • ½ tsp Sugar
  • 1 tsp Lemon Juice
  • Salt and Blackpepper to taste

Instructions

Fried Fish

  1. In a bowl add flour, cornstarch, garlic powder, onion powder, black pepper, sea salt, baking soda, and water. Stir to combine.

  2. Heat the frying pan used for frying potatoes on medium heat.

  3. Coat the fish with the batter then fry until golden brown.

  4. Store on a cooling rack.

Fried Chips

  1. Prepare a frying pan with oil. Turn on the stove on medium heat.

  2. Fry the potatoes until they are a little bit golden brown. Don’t crowd the pan, fry the potatoes in several batches.

  3. Store on a cooling rack and sprinkle with sea salt.

Tartar Sauce

  1. Cut the dill pickle into small dice.

  2. In a small bowl add mayonnaise, dill pickle, sugar, lemon juice, salt and black pepper. Stir to combine.

  3. Serve the fish and chips on plates and tartar sauce on a small serving bowls. Enjoy!

Recipe Notes

  • You can add chili powder or hot sauce for a spicier taste.
  • You can use other white meat fish such as tilapia, catfish, grouper, flounder, or other fish. Make sure you have filleted the fish.
  • Dry the fish first by patting the fish with kitchen paper. It would be better if you season the fish first so that the taste of the fish is not fishy.
  • I recommend sprinkling dry flour before coating the fish with the wet batter. This will help the batter stick to the fish more.
  • Pay attention to the temperature of the oil during the frying process. The oil that's too hot will make the fish wet inside, while if it's too small, the batter will be soggy. Make sure the heat is moderate.
  • I don't recommend reheating or make-ahead the fish and chips because the taste will be bad. The texture also becomes soggy.