Description
A crispy, comforting plate of homemade Fish and Chips served with creamy tangy tartar sauce. Golden breadcrumb coated fish fillets are paired with double-fried crunchy potatoes, creating a restaurant-quality dish that is warm, flaky, and incredibly satisfying.
Ingredients
Scale
- 4 medium russet potatoes, peeled and cut into thick fries
- 4 white fish fillets (cod, haddock, or pollock), about 150 g each
- 1 cup all purpose flour
- 1 cup breadcrumbs or panko
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 cup mayonnaise
- 2 tablespoons chopped dill pickles
- 1 tablespoon chopped fresh dill or parsley
- 1 teaspoon Dijon mustard
- 1 teaspoon pickle brine or lemon juice
- 1 teaspoon sugar
- Vegetable oil for frying
Instructions
- Peel the potatoes and cut them into thick fries. Soak them in cold water for 10 minutes to remove excess starch, then pat completely dry.
- Heat vegetable oil in a deep pot to medium heat. Fry the potatoes in batches until lightly golden, then transfer to a baking sheet to rest. Alternatively, bake at 220°C for 25 minutes, flipping halfway.
- Pat the fish fillets dry and season both sides with salt, pepper, garlic powder, paprika, and lemon juice.
- Prepare a breading station by placing flour in one bowl, beaten eggs in another, and breadcrumbs in a third. Coat each fillet in flour, then egg, then breadcrumbs.
- Heat oil to medium heat and carefully place the breaded fish fillets in the hot oil. Fry for 3 to 4 minutes per side until deep golden and crispy. Drain on a wire rack or paper towels.
- Make the tartar sauce by combining mayonnaise, chopped dill pickles, Dijon mustard, chopped herbs, pickle brine or lemon juice, and sugar. Mix until creamy.
- Return the fries to the hot oil for a second fry until deeply golden and crisp. Season with salt immediately.
- Plate the crispy fish with golden fries and serve with tartar sauce on the side.
Notes
- Use firm white fish to keep the fillets from breaking during frying.
- Dry the fish thoroughly before coating to ensure a crisp crust.
- Double frying the potatoes gives them their signature crunch.
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 38 g
- Saturated Fat: 6 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 115 mg
Keywords: fish and chips, crispy fish, tartar sauce, homemade fries, British food