Classic Crispy Fish and Chips with Tangy Tartar

Classic Crispy Fish and Chips with Tangy Tartar

Authentic British fish and chips, featuring flaky cod fillets encased in a light, golden beer batter and perfectly crisp hand-cut chunky chips. Served with homemade mushy peas and a zesty tartar sauce.

Dietary

Tags

Ingredients

Instructions

  1. For the chips: Place cut Russet potatoes in a large bowl and cover with cold water for at least 30 minutes (or up to a few hours) to remove excess starch. Drain and pat very dry with paper towels.
  2. For the mushy peas: If using dried marrowfat peas, rinse them, then soak in cold water with bicarbonate of soda overnight, or at least 8 hours. Drain well. (If using frozen green peas, skip this step).
  3. For the tartar sauce: In a small bowl, combine minced white onion, gherkins, fresh parsley, fresh dill, full-fat mayonnaise, Dijon mustard, and fresh lemon juice. Season with a pinch of salt and black pepper. Stir well, cover, and refrigerate until serving.
  4. Prepare the fish: Cut cod fillets into 6 equal portions. In a shallow dish, whisk together 1/2 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Dredge each fish piece lightly in the seasoned flour, shaking off excess. Set aside.
  5. For the beer batter: In a large bowl, whisk together the remaining 1 1/2 cups all-purpose flour, baking powder, 1 1/2 teaspoons salt, 3/4 teaspoon black pepper, and paprika. Gradually whisk in the cold dry English ale until a smooth batter forms. Do not overmix; a few lumps are fine.
  6. Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven to 325 degrees F (160 degrees C). Fry the dried Russet potato chips in batches for 5-7 minutes, until soft but not browned. Remove with a slotted spoon and place on a wire rack over paper towels. Increase oil temperature to 375 degrees F (190 degrees C).
  7. Once oil reaches 375 degrees F, return chips to the oil in batches and fry for another 5-8 minutes, until golden brown and crispy. Remove and drain well. Season immediately with salt.
  8. Dip each floured cod fillet into the beer batter, allowing excess to drip off. Carefully lower into the hot oil (375 degrees F). Fry 1-2 pieces at a time for 6-8 minutes, turning once, until golden brown and cooked through. Remove with a slotted spoon and drain well on a wire rack over paper towels. Keep warm in a low oven (around 200 degrees F) while you cook the remaining fish.
  9. For the mushy peas: If using dried marrowfat peas, add soaked peas to a pot with just enough fresh water to cover. Bring to a boil, then reduce heat and simmer gently for 20-30 minutes, or until very tender. Drain most of the liquid, then mash with unsalted butter, a pinch of salt, and black pepper until coarse. (If using frozen peas, boil until tender, then mash with butter, salt, and pepper).
  10. Serve the crispy fish and chips immediately with hot mushy peas and the chilled tangy tartar sauce.

Notes

Using dried marrowfat peas is traditional for authentic mushy peas, but frozen green peas can be used as a faster alternative; they will result in a brighter green and slightly sweeter pea. For perfectly crispy chips and fish, ensure your oil temperature is consistent and do not overcrowd the pot. A deep-fry thermometer is highly recommended.

Nutrition (per serving)