Fish and Chips (Restaurant Style)

Ingredients

For the Fish

• 500 g white fish fillets (cod, haddock, or basa)

• Salt & black pepper

• 1 cup all-purpose flour

• 1 cup cold sparkling water (or beer for beer-batter)

• 1 teaspoon baking powder

• 1 teaspoon garlic powder (optional)

• Oil for deep-frying

For the Chips (Fries)

• 3–4 large potatoes

• Salt

• Oil for frying

For the Tartar Sauce

• ½ cup mayonnaise

• 1 tablespoon lemon juice

• 1 tablespoon pickles, finely chopped

• 1 teaspoon Dijon mustard

• 1 teaspoon fresh parsley, chopped

• Salt & pepper to taste

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Instructions

1. Prepare the Fries

1. Peel potatoes and cut into thick fries.

2. Rinse in cold water to remove extra starch.

3. Pat dry completely.

4. Heat oil to 160°C (320°F).

5. Fry the potatoes for 5–6 minutes until soft but NOT golden.

6. Remove and drain.

7. Increase oil temperature to 190°C (375°F) for final frying later.

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2. Make the Batter for the Fish

1. In a mixing bowl, combine:

   • 1 cup flour

   • Baking powder

   • Garlic powder

   • A pinch of salt

2. Slowly pour in cold sparkling water (or beer), whisking until smooth.

3. Batter should be slightly thick and cling to the fish.

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3. Prepare the Fish

1. Pat fish fillets dry.

2. Season lightly with salt and pepper.

3. Dust fish in a thin layer of flour (helps batter stick).

4. Dip each fillet into the batter, coating fully.

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4. Fry the Fish

1. Heat oil to 180°C–190°C (355–375°F).

2. Gently place battered fish into the hot oil.

3. Fry 5–7 minutes until:

   • Deep golden

   • Crispy

   • Floating on top

4. Remove and let drain on a rack or paper towels.

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5. Final Fry for the Chips

1. Add the pre-fried potatoes back into the hot oil.

2. Fry 3–4 minutes until crisp and golden.

3. Season immediately with salt.

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6. Make the Tartar Sauce

1. Mix mayonnaise, lemon juice, mustard, chopped pickles, parsley, salt, and pepper.

2. Taste and adjust seasoning.

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Serving

Plate the crispy fish with:

• Hot golden fries

• Lemon wedges

• Homemade tartar sauce

• (Optional) Fresh parsley or malt vinegar