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Classic British Fish and Chips with Tartar Sauce
A homemade take on the iconic London fish & chips. Crispy beer‑battered Alaskan pollock paired with golden potato wedges and a tangy homemade tartar sauce. All components are made from scratch for authentic pub‑style flavor.
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Cost Breakdown
Critical Success Points
- • Blanching potatoes to remove excess starch
- • Heating oil to the correct temperature (180°C)
- • Ensuring batter is light and cold
- • Patting fish dry before battering
- • Frying fish until golden and reaching safe internal temperature
- • Second fry of chips for crispness
- • Keeping tartar sauce chilled
Safety Warnings
- • Hot oil can cause severe burns; use a deep‑fat pot with a stable handle.
- • Never leave frying oil unattended.
- • Handle raw fish with clean hands and sanitize surfaces.
- • Ensure fish reaches an internal temperature of 63°C (145°F).
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