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🐟 Ingredients ( 1 portions )
Fish
• 1 white-fish fillets (cod/hake/dory), 300–400 g total
• Salt & black pepper
• 3 tbsp plain flour (for dusting)
Crispy Batter
• 120 g plain (all-purpose) flour
• 40 g cornstarch
• 1 tsp baking powder
• ½ tsp fine salt
• 180–220 ml ice-cold sparkling water or lager (add to consistency)
Chips (Fries)
• 3 large potatoes (600–700 g), peeled & cut into 1 cm sticks
• Salt for blanching water
• Neutral oil for deep-frying
Quick Tartar Sauce (optional but recommended)
• 120 g mayonnaise
• 1 tbsp finely chopped pickles (or gherkins)
• 1 tbsp finely chopped shallot/onion
• 1 tbsp chopped parsley
• 1–2 tsp lemon juice, salt & pepper to taste
• (Optional) 1 tsp chopped capers
⸻
🍟 Step-by-Step
1) Prep the chips
Soak cut potatoes in cold water 30 min. Rinse, then pat very dry.
2) Parboil
Simmer potatoes in lightly salted water 3–4 min (just tender at the edges). Drain, let steam-dry; chill 15–20 min (or freeze 10–15 min) to remove surface moisture.
3) First fry (chips)
Fry at 150°C / 300°F for 4–5 min until pale and soft but not colored. Drain on rack.
4) Make the batter
Whisk flour, cornstarch, baking powder, salt. Add ice-cold sparkling water/beer until it’s like heavy cream. Do not overmix (a few lumps are fine). Keep cold.
5) Heat the oil
Raise oil to 180°C / 355°F.
6) Season & dust fish
Pat fillets dry, season both sides, then dust lightly with flour. Shake off excess.
7) Batter & fry fish
Dip fish in batter, let excess drip on bowl edge. Fry 5–7 min, turning once, until deep golden, crisp, and the fish flakes (≈ 63°C / 145°F internal). Hold on a rack in a 120°C / 250°F oven.
8) Second fry (chips)
Increase oil to 190°C / 375°F and fry chips 2–3 min until golden-brown and ultra-crisp. Season with salt.
9) Tartar & serve
Stir tartar ingredients, adjust lemon/salt. Serve fish & chips hot with lemon wedges and tartar sauce.
Would you dip in tartar or ketchup first? 👇
#F#FishAndChips C#Crispy D#DoubleFry H#HomeCooking tiktokfood
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