Fish and Chips

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Prep Time: 40 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 544kcal

Ingredients

French Fries

  • 2 medium Potatoes peeled and cut into ¼ inch-thick sticks (about ½ lb of potato per portion)
  • 4 cups Canola oil or your preferred high-smoke point frying oil
  • 4 TBSP Ketchup

Tartar Sauce

  • 2 TBSP Mayonnaise
  • 2 tsp Sweet relish
  • ½ TBSP Capers rinsed and chopped
  • ½ tsp Lemon juice

Seasoning

  • Salt to taste
  • Black pepper to taste

Fish

  • 1 cup All-purpose flour
  • 1/3 cup Cornstarch
  • 2 tsp Baking powder
  • ½ tsp Paprika
  • 1 ½ cups Club soda
  • 8 oz Pollock skin off
  • 2 wedges Lemon

Light Beer

  • 24 oz Light beer cold
US Customary - Metric

Instructions

  • Place the potatoes into a large bowl and cover completely with cold water for 20 minutes.
  • Make Tartar Sauce: Mix all ingredients until fully combined. Season with salt and pepper to taste. Refrigerate until ready to use.
  • Blanch the fries: If Using the Oven: Heat the oven to 350°F (175°C). Place fries on a parchment-lined baking sheet. Cook in the oven until tender, about 15 to 20 minutes.
  • If Using Oil: Heat the oil to 300°F (150°C) in a Dutch oven or deep fryer. Fry fries in small batches until softened, about 6 to 10 minutes.
  • Once the fries are soft, set them aside to cool. Heat the oil to 375°F (190°C).
  • Prep the Fish Batter: Combine flour, cornstarch, baking powder, and paprika, and season with salt and pepper in a large bowl, then whisk to combine.
  • Fry the Fries: Cook the fries in small batches until crispy and golden brown (overcrowding the oil will result in limp fries). Remove to a paper towel-lined large bowl and season with salt immediately to taste.
  • Batter and Fry the Fish: Stir in the club soda a little at a time to the flour-cornstarch mixture until a thick batter is just formed. (A few small lumps of dry flour are ok.) Transfer fish to batter and turn to coat. Working one piece at a time, pick up the fish and allow excess batter to drip back into the bowl. Carefully lower it into the hot oil. Repeat with the remaining fish.
  • Cook, turning the fish until it is golden brown and crisp on all sides, about 6 - 8 minutes, to an internal temperature of 140°F (60°C) using a thermometer. Transfer to a paper towel-lined plate and season immediately with salt.
  • Serve the fish with tartar sauce, lemon wedges, french fries, ketchup, and beer.

Nutrition

Calories: 544kcal | Carbohydrates: 84g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 935mg | Potassium: 247mg | Fiber: 2g | Sugar: 9g | Vitamin A: 473IU | Vitamin C: 2mg | Calcium: 275mg | Iron: 4mg

Fish and Chips

No ratings yet
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Servings 2
Calories 544 kcal

Ingredients
 
 

French Fries

  • 2 medium Potatoes peeled and cut into ¼ inch-thick sticks (about ½ lb of potato per portion)
  • 4 cups Canola oil or your preferred high-smoke point frying oil
  • 4 TBSP Ketchup

Tartar Sauce

  • 2 TBSP Mayonnaise
  • 2 tsp Sweet relish
  • ½ TBSP Capers rinsed and chopped
  • ½ tsp Lemon juice

Seasoning

  • Salt to taste
  • Black pepper to taste

Fish

  • 1 cup All-purpose flour
  • 1/3 cup Cornstarch
  • 2 tsp Baking powder
  • ½ tsp Paprika
  • 1 ½ cups Club soda
  • 8 oz Pollock skin off
  • 2 wedges Lemon

Light Beer

  • 24 oz Light beer cold

Instructions
 

  • Place the potatoes into a large bowl and cover completely with cold water for 20 minutes.
  • Make Tartar Sauce: Mix all ingredients until fully combined. Season with salt and pepper to taste. Refrigerate until ready to use.
  • Blanch the fries: If Using the Oven: Heat the oven to 350°F (175°C). Place fries on a parchment-lined baking sheet. Cook in the oven until tender, about 15 to 20 minutes.
  • If Using Oil: Heat the oil to 300°F (150°C) in a Dutch oven or deep fryer. Fry fries in small batches until softened, about 6 to 10 minutes.
  • Once the fries are soft, set them aside to cool. Heat the oil to 375°F (190°C).
  • Prep the Fish Batter: Combine flour, cornstarch, baking powder, and paprika, and season with salt and pepper in a large bowl, then whisk to combine.
  • Fry the Fries: Cook the fries in small batches until crispy and golden brown (overcrowding the oil will result in limp fries). Remove to a paper towel-lined large bowl and season with salt immediately to taste.
  • Batter and Fry the Fish: Stir in the club soda a little at a time to the flour-cornstarch mixture until a thick batter is just formed. (A few small lumps of dry flour are ok.) Transfer fish to batter and turn to coat. Working one piece at a time, pick up the fish and allow excess batter to drip back into the bowl. Carefully lower it into the hot oil. Repeat with the remaining fish.
  • Cook, turning the fish until it is golden brown and crisp on all sides, about 6 - 8 minutes, to an internal temperature of 140°F (60°C) using a thermometer. Transfer to a paper towel-lined plate and season immediately with salt.
  • Serve the fish with tartar sauce, lemon wedges, french fries, ketchup, and beer.

Nutrition

Calories: 544kcalCarbohydrates: 84gProtein: 8gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 6mgSodium: 935mgPotassium: 247mgFiber: 2gSugar: 9gVitamin A: 473IUVitamin C: 2mgCalcium: 275mgIron: 4mg
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