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extra crispy fish and chips with homemade tartar sauce

Extra Crispy Fish and Chips with Homemade Tartar Sauce

Crispy and delicious fish and chips with homemade tartar sauce
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Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Course Lunch, Main Course
Servings 6 servings

Ingredients
  

For the fish:

  • 24 oz white fish (I used cod) cut into 3x4 inch pieces and rubbed all over with kosher salt
  • 1 1/2 cups AP flour Divided 1/2 cup in a shallow bowl and 1 cup in another bowl for the batter
  • 1/2 cup cornstarch
  • 1 1/2 tsp baking powder
  • 1 cup light, crisp lager beer
  • 1/4 cup vodka
  • oil for frying
  • malt vinegar for serving

For the chips:

  • 2 lbs russet potatoes peeled and cut into fries
  • 3 tbsp distilled white vinegar
  • kosher salt
  • oil for frying

For the tartar sauce:

  • 1/2 cup mayo
  • 6 tsp sweet relish
  • 2 tbsp capers
  • 2 tsp dijon mustard
  • 2 tsp sugar

Instructions
 

For the tartar sauce:

  • Mix ingredients and store in the fridge until serving.

For the fries:

  • Peel and cut the potatoes and add them to a stock pot with 3 quarts of water, 3 tbsp kosher salt, and 3 tbsp distilled white vinegar. Bring to a boil and cook at a simmer for 10-12 minutes, depending on the thickness of the pieces, until they are tender but not falling apart.
  • Drain on paper towels and pat dry, then freeze for 3 hours or overnight.
  • Heat a large pot of oil to 265 degrees and fry the frozen fries for about 3 minutes in batches, until they start to form a crust. Do a few batches so you don't lower the oil temp too much. Drain on paper towels and freeze again for 3 hours or overnight.
  • When ready to serve, heat your oil to 400 and fry small batches of frozen fries until golden brown. Drain on paper towels and sprinkle with salt. Keep warm in a 200 degree oven until you serve.

For the fish:

  • Rub the fish pieces all over with kosher salt and then place them on a rack over a baking sheet uncovered in the fridge for 4-8 hours. This allows them to purge extra moisture which results in a lovely flaky fish that is well seasoned. When ready to cook, heat a large pot of oil to 350.
  • Mix the batter ingredients, reserving the 1/2 cup of flour in a shallow bowl for dipping the fish. Dip fish in the flour and then in the batter, allowing the excess to drip off, then add a few pieces at a time to the hot oil and fry until deeply golden brown, about 5 minutes total, keeping the oil around 350. Drain on paper towels and serve immediately with malt vinegar and homemade tartar sauce.
Keyword Lunch, Main Dish, Sauce, Seafood
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