Classic Fish and Chips

Total Time:
30 min
20 min
10 min

2 servings

  • Tartar Sauce:
  • 1 cup mayonnaise
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon finely chopped cornichons
  • 2 teaspoons capers, roughly chopped
  • 1 lemon, juiced
  • Fish and Chips:
  • 3/4 cup rice flour
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt, plus more as needed
  • 3/4 to 1 cup club soda
  • 8 cups vegetable oil
  • Two 6-ounce fillets white fish
  • 2 cups French fries, hot
  • Lemon wedges, for serving
  • For the sauce: In a small bowl combine the mayonnaise, chives, parsley, cornichons, capers and lemon juice. Mix until smooth and taste for seasoning; adjust the flavors if needed. Transfer to a small ramekin.

  • For the fish and chips: Combine the rice flour, all-purpose flour, baking powder and salt, and whisk in enough of the club soda to reach the consistency of a thick batter.

  • Pour the oil in a large saucepot set over medium-high heat, and heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.

  • Dip a piece of the fish into the batter, and then slowly lower into the hot oil. Repeat with the second piece of fish. Cook until golden brown and flaky, 4 to 6 minutes. Use a slotted spoon to remove the fish, and place on a paper-towel-lined plate to absorb any excess oil. Season with salt immediately, and then transfer to serving plates. Serve the fish with the tartar sauce, French fries and lemon wedges.

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