French-style Fish and Chips with homemade tartar sauce

Ingredients

• 600 g Potatoes (cut into large sticks, skin left on if desired)
• 1 l Frying oil (sunflower or peanut) (for deep frying)
• 400 g Cod fillets (skinless, cut into 120 g portions)
• 100 g All-purpose flour (to coat the fish)
• 30 g Cornstarch (adds lightness to the batter)
• 5 g Baking powder (about 1 teaspoon)
• 2.5 g Fine salt (about ½ teaspoon)
• 1.25 g Ground black pepper (about ¼ teaspoon)
• 1.25 g Turmeric or smoked paprika (optional) (about ¼ teaspoon, for colour and flavour)
• 150 ml Very cold sparkling water (for the frying batter)
• 100 g Mayonnaise (homemade or store‑bought)
• 5 g Dijon mustard (about 1 teaspoon)
• 5 g White vinegar (about 1 teaspoon)
• 30 g Finely chopped pickles (or capers, 2 tablespoons)
• 15 g Fresh chopped parsley (about 1 tablespoon)

Instructions

1. Cut and prepare the potatoes

   Wash the potatoes, cut them into large sticks (fries) about 1 cm thick. Rinse under cold water to remove the starch, then dry them thoroughly with a clean kitchen towel or paper towels.

   Time: PT10M

2. First fry (blanch) the fries

   Heat the oil to 160 °C. Submerge the fries in small batches for 4‑5 minutes, just enough to cook them through without colour. They should be tender but pale.

   Time: PT5M

   Temperature: 160°C

3. Drain the fries

   Remove the fries with the slotted spoon, place them on paper towels to eliminate excess oil. Let rest for 2 minutes.

   Time: PT2M

4. Prepare the frying batter

   In a bowl, mix the flour, cornstarch, baking powder, salt, pepper and, if desired, turmeric or smoked paprika. Gradually pour the very cold sparkling water while whisking until you obtain a smooth, slightly thick batter.

   Time: PT5M

5. Coat the fish fillets

   Gently shake the cod fillets to remove excess moisture, dredge them in the flour (flour + starch) then dip them into the batter. Let excess batter drip off.

   Time: PT3M

6. First cooking of the fish

   Raise the oil to 180 °C. Carefully lower the coated fillets, without overlapping, and cook for 4 minutes until they are golden on the bottom.

   Time: PT4M

   Temperature: 180°C

7. Flip and cook the other side

   Flip the fillets using the slotted spoon and cook another 4 minutes until both sides are nicely golden and the fish is cooked through.

   Time: PT4M

   Temperature: 180°C

8. Drain the fish

   Remove the fillets, place them on paper towels to absorb excess oil.

   Time: PT2M

9. Second fry of the fries (golden)

   Increase the oil temperature to 190 °C. Fry the fries again in small batches until they are well golden and crispy, about 5 minutes.

   Time: PT5M

   Temperature: 190°C

10. Prepare the tartar sauce

    In a bowl, mix the mayonnaise, Dijon mustard, white vinegar, chopped pickles, fresh parsley, salt and pepper. Adjust seasoning to taste.

    Time: PT5M

11. Plating and serving

    Arrange the hot fries on a plate, add the crispy fish fillets beside them and place a spoonful of tartar sauce in the centre. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

70 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Potatoes: Sweet potatoes
• Instead of Frying oil (sunflower or peanut): Canola oil, Peanut oil
• Instead of Cod fillets: Hake, Pollock
• Instead of All-purpose flour: Rice flour (gluten‑free)
• Instead of Cornstarch: Potato starch
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Fine salt: Sea salt
• Instead of Ground black pepper: White pepper
• Instead of Turmeric or smoked paprika (optional): Curry powder
• Instead of Very cold sparkling water: Light blonde beer
• Instead of Mayonnaise: Thick Greek yogurt
• Instead of Dijon mustard: Whole‑grain mustard
• Instead of White vinegar: Apple cider vinegar
• Instead of Finely chopped pickles: Capers
• Instead of Fresh chopped parsley: Chives

Equipment Needed

• Deep fryer or large pot
• Cooking thermometer
• Slotted spoon
• Paper towels
• Mixing bowl (batter)
• Whisk
• Cutting board
• Chef's knife
• Bowl for tartar sauce
• Tablespoon and teaspoon
• Serving plate
• Parchment paper (optional to keep fries warm) (optional)

Critical Steps — Do Not Skip

• Dry the potatoes completely before the first fry.
• Obtain a smooth batter that is not too liquid using the sparkling water.
• Maintain oil temperature between 160 °C (blanch) and 190 °C (golden).
• Do not overload the fryer to avoid a temperature drop.
• Ensure the fish is fully cooked through before removing it.

Chef Tips from the Video

• Use very cold sparkling water to maximize air bubbles in the batter.
• For a more authentic taste, add a pinch of sugar to the frying batter.
• Serve with a lemon wedge and a small green salad to balance the meal.

Troubleshooting

Storage

Refrigerator: Tartar sauce: up to 3 days. Fried fish: consume immediately, otherwise keep 1‑2 days, reheat in the oven. Fries: will lose crispness, reheat in the oven.

Freezer: Raw cod fillets can be frozen for 1 month. Raw potatoes (unfried) can be frozen for 2‑3 months.

Room temperature: Do not leave fried fish at room temperature for more than 2 hours.

Make-Ahead Tips

• Cut the potatoes in advance and keep them in cold water to prevent oxidation.
• Prepare the frying batter 30 minutes before cooking and keep it chilled.
• Tartar sauce can be made the day before and stored in the refrigerator.