Fish & Chips + Herby Tartar Sauce

Fish and Chips are perhaps the most famous and iconic dish from Great Britain. During my time studying abroad in London, I had the opportunity to try this fish quite a few times and learn different ways of enjoying this dish. Some batters were on the thicker side and ultra-puffy, while others were thin and shatteringly crispy. The same goes for the fries. While some were thin and crunchy, others were larger with a soft center and crisp exterior. So, honestly, it just comes down to preference. 

Personally, I prefer thin and crispy battered fish paired with larger fries that are crispy yet soft on the inside. So, I set out to make my perfect version, and after a few tests and lots of research, I think I landed on the one.

The key comes down to choosing a few specific ingredients and the techniques used. For the fish, let’s talk about the ingredients. First, rice flour – an option that is lighter than AP flour, allowing it to stick well to the fish and also help create a super light batter. Next, beer AND seltzer — the beer, my preference Guinness, offers some yeast that helps the batter puff, and instead of using just beer (that could make the batter too dark or overpowering flavor-wise,) I also use some seltzer to help achieve the frothiness.

For the fries, the technique was everything. I needed to ensure the center was soft and cooked through, yet the outside had a nice crunch. To do that, I start by giving thick-cut fries a little dip in boiling water to start the process (I do this because I like to cut the fries extra thick.) Next, I set up a double fry method. The first at a lower temperature to finish cooking them through, and the second at a higher temp to get that super crunchy exterior.

Finally, let’s get into the recipe… full PDF printout at the bottom.

Fish and Chips + Tartar Sauce

My idea of perfect fish and chips includes perfectly cooked flakey white fish with thin, shatteringly crispy skin and thick-cut fries that are soft and tender inside but super crispy outside…all dunked in a fresh and tangy tartar sauce!

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Course lunch

Cuisine British

Servings 4

Ingredients

  

Herby Tartar Sauce Ingredients:

• ● 1 cup mayo
• ● 1 tbsp fresh dill finely chopped
• ● 1 tbsp fresh parsley finely chopped
• ● 1/4 cup cornichons or pickles, roughly chopped
• ● 1/2 lemon zested & juiced
• ● 1 tsp honey
• ● Salt and pepper to taste

Fries & Fish Ingredients:

• ● 1 lb russet potatoes peeled and chopped into 1inch wide fries
• ● 1.5/2lb white fish such as cod, halibut
• ● 1/2 cup rice flour for dusting
• ● 1 cup AP flour
• ● 1/4 cup rice flour
• ● 1 tsp baking powder
• ● 1/2 cup cold beer I prefer Guinness, but use your fav
• ● 1/2 cup cold seltzer
• ● Salt & pepper
• ● Frying oil light tasting, such as vegetable
• ● Flakey sea salt for garnishing
• ● Lemon wedges for serving

Instructions

 

Prep the Fries

• Bring a large pot of water to a boil. While waiting for the water to boil, peel and cut the potatoes into thick fries (about 1 inch wide). Place the fries in boiling water and cook for 5-8 minutes, until slightly tender but still firm. Remove and place on a paper towel-lined tray or plate.
• Begin heating frying oil in a large pot or Dutch oven. Once it reaches 350 degrees F, cook the fries in batches (making sure not to overcrowd) for 4-8 minutes. The goal here is to finish cooking the inside of the fries and build the first layer of crust on the exterior without adding color. Remove when there is slight browning on the top and bottom edges.

Make the Tartar Sauce

• In a medium bowl, combine all the ingredients for the tartar sauce until well combined. Taste and adjust the acidity and salt to preference.

Prep the Fish & Fry

• Preheat the oven to 150 degrees F. You’ll place the fried fish there to keep warm while finishing the fries later. Begin heating the oil to 375 degrees F.
• Slice the fish into pieces about 4-5 inches long, or season with salt and pepper on both sides, according to preference.
• Add 1/2 cup of rice flour in a shallow bowl and season with salt and pepper.
• Combine the flour, 1/4 cup rice flour, salt, and baking powder in a medium bowl. When
• you are ready to fry, add the cold seltzer and beer (don’t add the liquid in advance, as the batter will deflate). Whisk until just well combined. It should have a medium-thin consistency and coat the back of the spoon.
• In batches, dip the fish into the batter and immediately place it into the hot oil. Cook for 2-4 minutes, then flip and cook for another 3-5 minutes or until the exterior is deep golden brown. Remove from heat, place on a wire rack, and immediately sprinkle with salt. Place the tray in the oven to keep warm while frying the rest.

Finish the Fries & Serve

• Once this fish is done, raise the heat to 425 degrees F and fry once more in batches until golden brown and crispy. Remove from heat and sprinkle with salt.
• Serve up the fish and fries while hot with lemon wedges and tartar sauce. ENJOY!

Keyword fish, fish and chips