Fish & Chips with Homemade Tartar

Save Recipe
  • Level: Intermediate
  • Total: 55 min
  • Active: 55 min
  • Yield: 4 servings
Share This Recipe


4 large russet potatoes, scrubbed and rinsed

Vegetable oil, for deep-frying 

Kosher salt and freshly ground black pepper 

2 cups all-purpose flour, plus 1 cup for dredging 

1/2 cup cornstarch

2 tablespoons baking powder 

2 egg yolks

1 1/2 cups club soda

1 pound monkfish fillets, cut into strips or pieces 

Fresh flat-leaf parsley leaves, for garnish 

2 lemons, halved, for serving 

Tartar sauce, for serving

Tartar Sauce:

1/2 cup mayonnaise

1/2 cup sour cream 

1/4 cup cornichons, chopped 

2 tablespoons capers, chopped 

2 tablespoons chopped fresh flat-leaf parsley 

1 tablespoon finely chopped fresh tarragon 

Juice of 1/2 lemon


  1. Preheat the oven to 350 degrees F.
  2. Prick the potatoes all over with a fork and place them on a baking sheet. Bake until knife-tender, 30 to 45 minutes. (If you like, you can do this the night before and refrigerate the potatoes until ready to cut and fry.) Cut each potato into 6 or 8 wedges, depending on size.
  3. Heat about 4 inches of oil in a large, heavy pot until a deep-frying thermometer registers 375 degrees F. In two batches, fry the potato wedges until crispy and golden brown, 4 to 5 minutes. Drain on paper towels and season with salt. Set aside and keep warm.
  4. In a large bowl, combine the 2 cups flour, cornstarch, baking powder and 1 1/2 teaspoons salt. Make a well in the center and add the egg yolks. Gradually whisk in the club soda, working your way out from the center to form a smooth batter.
  5. Season the 1 cup flour with salt and pepper. Dredge the fish fillets on both sides in the seasoned flour and then dip them in the batter. Fry a few pieces at a time until crispy and golden brown, 4 to 5 minutes. Drain on paper towels and season with salt.
  6. When the fish is done, place some parsley leaves in the hot oil and fry until crispy and slightly translucent, 15 seconds. Drain on paper towels.
  7. Serve the fish with lemon halves, crispy fried parsley leaves and homemade tartar sauce.

Tartar Sauce:

  1. Combine the mayonnaise, sour cream, cornichons, capers, parsley, tarragon and lemon juice in a small bowl. Refrigerate for 10 to 15 minutes before serving.
Baja Fish Tacos
Rick Martinez

Baja Fish Tacos

17m Easy 98%
Baja Style Fish Tacos
Gabriela Cámara

Baja Style Fish Tacos

6m Intermediate 97%
Fish Almondine with Ree Drummond
11m Easy 98%
Grilled Fish Tacos with Chipotle Crema
20m Easy 99%