Fish and Chips (Restaurant Style)
Ingredients
For the Fish
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500 g white fish fillets (cod, haddock, or basa)
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Salt & black pepper
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1 cup all-purpose flour
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1 cup cold sparkling water (or beer for beer-batter)
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1 teaspoon baking powder
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1 teaspoon garlic powder (optional)
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Oil for deep-frying
For the Chips (Fries)
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3–4 large potatoes
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Salt
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Oil for frying
For the Tartar Sauce
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½ cup mayonnaise
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1 tablespoon lemon juice
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1 tablespoon pickles, finely chopped
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1 teaspoon Dijon mustard
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1 teaspoon fresh parsley, chopped
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Salt & pepper to taste
Instructions
1. Prepare the Fries
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Peel potatoes and cut into thick fries.
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Rinse in cold water to remove extra starch.
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Pat dry completely.
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Heat oil to 160°C (320°F).
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Fry the potatoes for 5–6 minutes until soft but NOT golden.
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Remove and drain.
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Increase oil temperature to 190°C (375°F) for final frying later.
2. Make the Batter for the Fish
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In a mixing bowl, combine:
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1 cup flour
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Baking powder
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Garlic powder
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A pinch of salt
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Slowly pour in cold sparkling water (or beer), whisking until smooth.
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Batter should be slightly thick and cling to the fish.
3. Prepare the Fish
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Pat fish fillets dry.
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Season lightly with salt and pepper.
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Dust fish in a thin layer of flour (helps batter stick).
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Dip each fillet into the batter, coating fully.
4. Fry the Fish
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Heat oil to 180°C–190°C (355–375°F).
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Gently place battered fish into the hot oil.
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Fry 5–7 minutes until:
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Deep golden
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Crispy
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Floating on top
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Remove and let drain on a rack or paper towels.
5. Final Fry for the Chips
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Add the pre-fried potatoes back into the hot oil.
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Fry 3–4 minutes until crisp and golden.
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Season immediately with salt.
6. Make the Tartar Sauce
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Mix mayonnaise, lemon juice, mustard, chopped pickles, parsley, salt, and pepper.
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Taste and adjust seasoning.
Serving
Plate the crispy fish with:
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Hot golden fries
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Lemon wedges
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Homemade tartar sauce
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(Optional) Fresh parsley or malt vinegar