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French-style Fish and Chips with homemade tartar sauce
A crispy fish and chips, made with a light sparkling water batter, served with homemade fries and fresh tartar sauce. Ideal for a quick family meal during the week.
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Critical Success Points
- • 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.
Safety Warnings
- • Frying oil reaches very high temperatures; handle with care to avoid burns.
- • Use a thermometer to check the oil temperature.
- • Never leave the fryer unattended.
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