Homemade Fish n Chips served with the most delicious tartar sauce. It’s so rare that I have Fish n Chips, but that’s what’s on today’s menu and a homemade version at that. It’s a relatively easy dish to make, but as there are many different components it takes a little time, which is why it’s perfect for a Friday or weekend dinner. I used cod fillets dipped in a beignet batter, which is perfect for deep-frying fish, onion rings, etc. The batter is made with beer and it becomes crispy and airy when it’s deep-fried. I love tartar sauce and had almost forgotten how good it actually tastes, with its delicious herbs, pickles and capers that perfectly match the slightly deep-fried fish. If you don’t want to deep fry the fish, you can bake it in the oven or fry it on a pan. Enjoy!
Fish n Chips
250 g all-purpose flour
1 tsp. salt
1 tsp. baking powder
150 ml beer
100 ml whole milk
2 egg whites
1 kg baking potatoes
Salt and pepper
200 g creme fraiche
100 g good mayo
1 large tbsp. Dijon mustard
40 g pickles, finely chopped
60 g capers, finely chopped
1 shallot, finely chopped
1 bunch fresh parsley, finely chopped
1 bunch fresh dill, finely chopped
Salt and pepper
Ca. 500 g cod filet or haddock
1 L frying oil or another flavorless oil
Lemon (to squeeze over the fish just before serving)
Put the flour, salt and baking powder in a bowl and whisk in the beer. Add the milk and whisk the batter until soft and even. In another bowl, whisk the egg whites until stiff and gently fold them into the batter. Allow the batter to rest for 1 hour so it can thicken and become airy.
Heat the oven to 225 C convection.
Rinse and remove any eyes from the potatoes. Cut them into square chunky chips. Put them in a bowl and cover with water. Leave them in the water while the oven is heating. Rinse off the chips on a piece of kitchen towel and put them in a freezer bag with the oil, garlic powder, salt and pepper and mix well. Put the chips on a baking sheet lined with baking paper and bake them for about 45-50 minutes until crisp and golden. Turn the chips every so often, so they crisp and brown evenly.
Mix the creme fraiche and mayo together and add the mustard. Stir in the other ingredients and season with salt and pepper. Store the tartar sauce in the fridge until ready to serve.
Heat the oil in a large, thick-bottomed pot to approx. 170 C. Dip a toothpick into the hot oil—if it sizzles and bubbles around it, the oil is warm.
Pat the cod fillets dry with a piece of kitchen towel and cut them into large pieces. Put them in the batter. Then fry a few pieces of battered fish at a time in the pot for about 5 minutes or until the batter is golden and crispy. Then place them on a dish lined with kitchen towel.
Serve the fish while it’s still warm with chips, tartar sauce and lemon. Enjoy!