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