Fish and Chips

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Prep Time: 40 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 4703kcal

Ingredients

For the French Fries

  • 2 Medium Potatoes peeled and cut into ¼-inch thick sticks (about ½ lb per portion)
  • 4 cups Canola oil (or preferred high-smoke-point frying oil)
  • Salt to taste
  • Black pepper to taste
  • 4 TBSP Ketchup

For the Tartar Sauce

  • 5 TBSP Mayonnaise
  • 2 tsp Sweet relish
  • ½ TBSP Capers rinsed and chopped
  • ½ tsp Lemon juice
  • Salt to taste
  • Black pepper to taste

For the Fish

  • 1 cup All-purpose flour
  • ⅓ cup Cornstarch
  • 2 tsp Baking powder
  • ½ tsp Paprika
  • 1½ cups Light beer (or substitute with club soda)
  • 10 oz Pollock skin removed
  • Salt to taste
  • Black pepper to taste
  • 2 wedges Lemon

Light Beer

  • 24 oz Light beer cold
US Customary - Metric

Instructions

  • Peel and cut the potatoes into ¼-inch-thick sticks.
  • Place the potatoes in a large bowl and cover them completely with cold water. Let soak for 10 minutes to remove excess starch.
  • Make the Tartar Sauce: In a small bowl, mix mayonnaise, sweet relish, capers, and lemon juice.
  • Season with salt and black pepper to taste.
  • Cover and refrigerate until ready to use.
  • Blanch the Fries: Oven method: Preheat the oven to 350°F (175°C). Place the fries on a parchment-lined baking sheet and bake until tender, about 15-20 minutes.
  • Oil method: Heat the oil to 300°F (150°C) in a deep fryer or Dutch oven. Fry the potatoes in small batches until softened, about 6-10 minutes.
  • Once the fries are soft, remove them and set them aside to cool. Increase the oil temperature to 375°F (190°C) for final frying.
  • Prepare the Fish Batter: In a large bowl, whisk together the flour, cornstarch, baking powder, paprika, salt, and black pepper.
  • Gradually add the beer (or club soda), stirring gently until a thick batter forms. Small lumps are okay.
  • Final Frying - French Fries: Once the oil reaches 375°F (190°C), fry the blanched potatoes in small batches until golden brown and crispy.
  • Remove the fries and place them on a paper towel-lined bowl. Immediately season with salt.
  • Fry the Fish:Dip each piece of fish into the batter, ensuring full coverage. Let excess batter drip off.
  • Carefully lower the fish into the hot oil, frying in small batches.
  • Cook, turning occasionally, until golden brown and crispy, about 6-8 minutes.
  • Ensure the fish reaches an internal temperature of 140°F (60°C) for safe consumption.
  • Transfer to a paper towel-lined plate and season immediately with salt.
  • Serve: Plate the crispy fish alongside golden French fries.
  • Serve with tartar sauce, lemon wedges, ketchup, and a refreshing glass of cold light beer.

Nutrition

Calories: 4703kcal | Carbohydrates: 89g | Protein: 9g | Fat: 475g | Saturated Fat: 37g | Polyunsaturated Fat: 142g | Monounsaturated Fat: 290g | Trans Fat: 2g | Cholesterol: 15mg | Sodium: 1039mg | Potassium: 308mg | Fiber: 3g | Sugar: 9g | Vitamin A: 491IU | Vitamin C: 11mg | Calcium: 280mg | Iron: 4mg

Fish and Chips

No ratings yet
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Servings 2
Calories 4703 kcal

Ingredients
 
 

For the French Fries

  • 2 Medium Potatoes peeled and cut into ¼-inch thick sticks (about ½ lb per portion)
  • 4 cups Canola oil (or preferred high-smoke-point frying oil)
  • Salt to taste
  • Black pepper to taste
  • 4 TBSP Ketchup

For the Tartar Sauce

  • 5 TBSP Mayonnaise
  • 2 tsp Sweet relish
  • ½ TBSP Capers rinsed and chopped
  • ½ tsp Lemon juice
  • Salt to taste
  • Black pepper to taste

For the Fish

  • 1 cup All-purpose flour
  • ⅓ cup Cornstarch
  • 2 tsp Baking powder
  • ½ tsp Paprika
  • 1½ cups Light beer (or substitute with club soda)
  • 10 oz Pollock skin removed
  • Salt to taste
  • Black pepper to taste
  • 2 wedges Lemon

Light Beer

  • 24 oz Light beer cold

Instructions
 

  • Peel and cut the potatoes into ¼-inch-thick sticks.
  • Place the potatoes in a large bowl and cover them completely with cold water. Let soak for 10 minutes to remove excess starch.
  • Make the Tartar Sauce: In a small bowl, mix mayonnaise, sweet relish, capers, and lemon juice.
  • Season with salt and black pepper to taste.
  • Cover and refrigerate until ready to use.
  • Blanch the Fries: Oven method: Preheat the oven to 350°F (175°C). Place the fries on a parchment-lined baking sheet and bake until tender, about 15-20 minutes.
  • Oil method: Heat the oil to 300°F (150°C) in a deep fryer or Dutch oven. Fry the potatoes in small batches until softened, about 6-10 minutes.
  • Once the fries are soft, remove them and set them aside to cool. Increase the oil temperature to 375°F (190°C) for final frying.
  • Prepare the Fish Batter: In a large bowl, whisk together the flour, cornstarch, baking powder, paprika, salt, and black pepper.
  • Gradually add the beer (or club soda), stirring gently until a thick batter forms. Small lumps are okay.
  • Final Frying - French Fries: Once the oil reaches 375°F (190°C), fry the blanched potatoes in small batches until golden brown and crispy.
  • Remove the fries and place them on a paper towel-lined bowl. Immediately season with salt.
  • Fry the Fish:Dip each piece of fish into the batter, ensuring full coverage. Let excess batter drip off.
  • Carefully lower the fish into the hot oil, frying in small batches.
  • Cook, turning occasionally, until golden brown and crispy, about 6-8 minutes.
  • Ensure the fish reaches an internal temperature of 140°F (60°C) for safe consumption.
  • Transfer to a paper towel-lined plate and season immediately with salt.
  • Serve: Plate the crispy fish alongside golden French fries.
  • Serve with tartar sauce, lemon wedges, ketchup, and a refreshing glass of cold light beer.

Nutrition

Calories: 4703kcalCarbohydrates: 89gProtein: 9gFat: 475gSaturated Fat: 37gPolyunsaturated Fat: 142gMonounsaturated Fat: 290gTrans Fat: 2gCholesterol: 15mgSodium: 1039mgPotassium: 308mgFiber: 3gSugar: 9gVitamin A: 491IUVitamin C: 11mgCalcium: 280mgIron: 4mg
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