Classic British fish and chips are right at your fingertips with Tyler's easy, at-home method.
Fish and Chips With Homemade Tartar Sauce
Provided by: Tyler Florence
- vegetable oil, for deep frying
- rice flour for dredging
- 2 8 oz haddock filets (or cod fish fillets) cut in 1/2 on an angle
- 4 large russet potatoes
- 1 3/4 cup rice flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 bottle (12 oz) beer, pale ale or lager works well
- 1 cup mayonnaise
- 1 tablespoon capers, chopped
- 1 tablespoon cornichons, chopped
- 2 tablespoons flat leaf parsley, finely chopped
- 1 tablespoon tarragon, finely chopped
- 1/2 lemon, juiced
- Lemon wedges, for serving
- Preheat oven to 350 F.
- Bake potatoes on a tray in hot oven for 30-45 minutes -- until knife-tender. This can be done the night before or ahead of time. Cut each potato into 6 or 8 wedges depending on the size.
- Heat 3 inches of oil in a deep fryer or a deep pot to 375 F. Begin by frying half the wedges at a time for 4 to 5 minutes until crispy and brown. Take out and drain.
- In a large mixing bowl, combine the rice flour, baking powder and salt. Make a well in the center and gradually pour in the beer whilst whisking to combine the dry ingredients and forming a smooth batter. Spread the rice flour for dredging on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
- Submerge the battered fish into the bubbling oil for 4 to 5 minutes until crispy and brown. Remove and drain the fish with the chips on paper towels; season lightly with salt.
- Serve wrapped in a newspaper cone with lemon wedges and/or tartar sauce.
- To prepare the tartar sauce, combine all tartar sauce ingredients in a small mixing bowl. Makes about 1-1/4 cups. Chill before serving to let the flavors combine. Serve with fish and chips and some fresh lemon wedges.