Recipe courtesy of Mary Berg
Classic Fish and Chips
Getting reviews...
- Level: Intermediate
- Total: 50 min
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1555
- Total Fat
- 119 g
- Saturated Fat
- 11 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 45 g
- Cholesterol
- 109 mg
- Sodium
- 1630 mg
Fish and chips is a pub staple that’s worth making at home using Mary’s simple tricks.
- Level: Intermediate
- Total: 50 min
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1555
- Total Fat
- 119 g
- Saturated Fat
- 11 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 45 g
- Cholesterol
- 109 mg
- Sodium
- 1630 mg
Ingredients
Fish and Chips:
Tartar Sauce:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- For the fish and chips: Preheat your oven to 200 degrees F.
- Prepare the potatoes by cutting them into 1/2-inch (1-centimeter) fries and placing them into a Dutch oven or large heavy-bottomed pot. Line a baking sheet with a cooling rack or paper towel and set aside. Cover the potatoes with about 1/2 inch (1 centimeter) canola oil, place a lid on the pot and bring to a boil over high heat. This should take about 5 minutes. When boiling, remove the lid and cook, without stirring, for 10 minutes. Carefully stir the fries, gently scraping the bottom of the pot to loosen any that are stuck, and continue to cook until golden and crisp, another 10 minutes. Remove the fries from the oil and transfer to the prepared baking sheet. Season immediately with salt and transfer to the warm oven while you prepare the fish.
- Turn the heat under the oil to medium and heat to 350 degrees F.
- In a shallow bowl, whisk together the flour and cornstarch. Add in the fish fillets and toss to coat. Tap off any excess flour mixture and set the fish aside on a plate or sheet pan. Stir the baking powder and 1 teaspoon salt into the flour mixture. Pour in the cold beer or sparkling water and whisk just to combine.
- Add the fish, one piece at a time, into the batter and flip to coat. Carefully transfer the fish into the hot oil and fry, flipping occasionally, until the batter is crisp and golden brown and the fish is cooked through, 6 to 8 minutes. Remove the fish from the oil and place on a piece of paper towel to wick away any excess oil. Season immediately and transfer to the oven to keep warm while you prepare the tartar sauce.
- For the tartar sauce: In a small bowl, whisk together the mayonnaise, lemon zest and juice, pickles, capers, parsley and dill and season with pepper.
- Serve the fish and chips with the tartar sauce on the side and a good helping of malt vinegar.
