How do I make crispy fish and chips with tartar sauce?

Get your taste buds ready for a crispy and flavorful Fish and Chips experience with our homemade Tartar Sauce. Dive into the classic British dish!

You'll need

Items needed to answer the question, How do I make crispy Fish and Chips with Tartar Sauce. Items include: Fish fillets Salt Black pepper Lemon juice Flour Cornstarch Baking powder Sparkling water Vegetable or canola oil Potatoes Mayonnaise Pickles or gherkins Capers Onion Lemon juice (for the sauce) Salt and pepper (for the sauce)

Fish fillets 4 fillets
Salt 1 teaspoon
Black pepper 1/2 teaspoon
Lemon juice 1 tablespoon
Flour 1 cup
Cornstarch 1/4 cup
Baking powder 1 teaspoon
Sparkling water 1 cup
Vegetable or canola oil For frying
Potatoes 2 large
Mayonnaise 1/2 cup
Pickles or gherkins 2 tablespoons, chopped
Capers 1 tablespoon, chopped
Onion 1 tablespoon, finely diced
Lemon juice (for the sauce) 1 tablespoon
Salt and pepper (for the sauce) To taste

Take note
Please be careful while handling hot oil, and make sure to use a deep fryer or a pot with high sides to avoid any accidents. Also, remember to thaw frozen fish properly to ensure safe cooking.

1

Prepare the Fish

Rinse the fish fillets under cold water and pat them dry with paper towels. Season both sides of the fish with salt, black pepper, and lemon juice. Let it marinate for about 10 minutes.

2

Make the Batter

In a mixing bowl, combine flour, cornstarch, baking powder, salt, and your favorite seasonings like paprika, garlic powder, or dried herbs. Slowly pour in the sparkling water while whisking until you have a smooth and thick batter.

3

Heat the Oil

Pour vegetable or canola oil into a deep fryer or a large pot with high sides. Heat the oil to 375°F (190°C) over medium-high heat, taking care not to exceed the smoking point of the oil.

4

Coat the Fish

Dip each fish fillet into the batter, making sure it's evenly coated. Gently place the coated fish into the hot oil, being careful not to overcrowd the fryer. Fry them in batches for about 4-5 minutes per side or until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.

5

Prepare the Chips

Peel and cut the potatoes into thick, uniform slices or wedges. Rinse them in cold water to remove excess starch. Pat them dry with a kitchen towel. Heat oil in a separate fryer or pot. Once the oil reaches 325°F (160°C), carefully add the potato slices and fry them for around 5-6 minutes or until they turn slightly golden. Remove and drain on a paper towel.

6

Serve with Tartar Sauce

To make the Tartar Sauce, combine mayonnaise, chopped pickles or gherkins, capers, finely diced onion, lemon juice, and a pinch of salt and pepper in a bowl. Mix well until all the ingredients are combined. Serve the crispy fish and chips hot with a generous dollop of Tartar Sauce on the side.