Fish and Chips
Servings
4
servingsTotal time
30
minutesIngredients
1.5 lb cod fillets, patted dry
2 lb russet potatoes, peeled
salt, to taste
- Tartar Sauce
1 cup mayo
1/4 cup sweet relish
1 small shallot, minced (about 2 tbsp)
1 tbsp fresh dill
1 tbsp minced chives
1 tbsp lemon juice
- Dry Batter
3/4 cup cornstarch
1 tsp salt
- Wet Batter
1 cup flour
1 cup seltzer water/club soda
1 tsp baking powder
1 tsp salt
1 tsp cayenne pepper
1 tsp garlic powder
Directions
- In a bowl, combine the dry batter ingredients and set aside. In a separate container, mix the wet batter ingredients, except for the seltzer water, and set aside.
- Slice the potatoes into thick, even-sized sticks. Place in cold water to soak for 15 minutes. Meanwhile, in a small container, mix the ingredients for the tartar sauce, then refrigerate until you are ready to serve.
- Heat a pot of oil to 275° F. Pat the potatoes dry, then blanch them in the oil for 6-8 minutes. Remove and place on a wire rack to cool.
- Heat the pot of oil to 375° F.
- Add the seltzer water into the wet batter mixture and whisk well to combine.
- Dredge the fish fillets in the dry batter, then coat in the wet batter. Immediately place the fish in the oil and fry for 5-7 minutes. Transfer to a wire rack to cool.
- Fry the potatoes at 375° F until golden. Place on a wire rack and immediately season with salt.
- Serve with tartar sauce.