Fish and Chips with Homemade Tartar Sauce

Golden, crispy battered fish paired with hot, fluffy chips, the ultimate comfort food classic. This recipe keeps it traditional but adds a flavorful twist with spices in the batter and a fresh, tangy homemade tartar sauce. A true British-inspired favorite you can easily make at home.

Author: Delicate Kitchen

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4 servings

Calories: 3,295 kcal per serving

Ingredients

1 lb - pollock fillet, skinless and boneless
1 cup - all-purpose flour
1 tsp - baking powder
¾ cup - Sprite
1 tsp - salt
1 tsp - black pepper
1 tsp - MSG
1 tsp - paprika
1 tsp - garlic powder
1 tsp - curry powder
1 tsp - ground cumin
2 cups - oil
1 ⅛ pounds - waxy potatoes
salt
4 cups - oil
⅔ cup - mayonnaise
2 tablespoons - pickle
1 tsp - capers
1 tsp - lemon juice
1 tbsp - fresh parsley
1 tsp - mustard
salt & pepper

Instructions

Peel the potatoes and cut them into thick fries. Boil for 3–4 minutes, then drain well. Pat dry, toss gently with cornstarch, and set aside. Fry once at 160 °C for about 5 minutes, they should stay pale, not golden. Place on a cooling rack or paper towels to drain and keep them crispy.
Cut the fish into strips. In a bowl, mix flour with all the spices (salt, pepper, paprika, garlic, curry, cumin, and a pinch of MSG if using). Lightly coat each fish piece in this flour mixture. Once all fish pieces are dusted, pour in cold Sprite (or sparkling water) and whisk until a smooth batter forms.
Heat oil to 180 °C.
Dip the floured fish strips into the batter, then carefully fry them for a few minutes until golden and crispy. Transfer to a cooling rack to stay crunchy.
After frying the fish, fry the chips a second time at 180 °C until golden brown and crispy. Season immediately with salt.
Mix mayonnaise, chopped pickle, capers, lemon juice, parsley, mustard, salt, and pepper. Chill until serving.

Nutrition