Tyler Florence’s Crispy Fish & Chips With Spicy Tartar Sauce

Bring this classic British dish to your table tonight!

Fish and chips sit on a plate with tartar sauce
For the chips (fries):
3 Large Yukon gold or russet potatoes
2 tablespoons Kosher salt
1/2 tablespoon Black pepper
1/4 cup Extra-virgin olive oil
For the Tartar Sauce:
1/2 cup Sour cream
1/2 cup Mayonnaise
1/4 cup Sweet pickle relish
1/2 teaspoon Garlic powder
1/4 bunch Fresh parsley, chopped
1 Serrano chili, seeds removed and diced
1 tablespoon Extra-virgin olive oil
Kosher salt and freshly-ground black pepper
For the fish:
1 1/2 pounds Fresh cod filet, cut into 4-inch pieces
1 1/2 cups All-purpose flour
5 tablespoons Cornstarch
1/2 teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1/2 teaspoon Garlic powder
1 3/4 cup Sparkling water
1/2 bunch Fresh parsley, leaves picked
2-3 Lemons, cut into wedges

Roast the Potatoes

Preheat the oven to 350ºF.

Place the potatoes onto a baking sheet, cover in salt, pepper, and oil, and roast for about 30 minutes.

Remove the potatoes from the oven and cut them into large wedges and let them cool.

Make the Tartar Sauce

Place the sour cream, mayonnaise, sweet pickle relish, garlic powder, chopped parsley, serrano chili, salt, pepper, and olive oil into a bowl and mix well. Set aside in the refrigerator.

Batter the Fish

Preheat a large pot of oil or fryer to 375ºF. Cut the fish into large, 4-inch pieces and dry well with paper towels.

Make the batter in a large bowl by adding the flour, cornstarch, baking powder, baking soda, salt, garlic powder, and mixing well. Whisk in the sparkling water and whisk until the batter is smooth.

Fry the Fish and Chips

Start by frying the potatoes that have been cut into wedges. Place the potatoes into the fryer for 5 minutes gently stirring occasionally to make sure they are not sticking together or to the sides or bottom of the fryer. You may need to fry in batches depending on the size of your fryer.

Remove the potatoes from the fryer and place them on a tray lined with paper towels for about 10 minutes to cool off. Once cooled, return the potatoes to the fryer and cook another 5-6 minutes until dark golden brown and crispy. Place the potatoes on a tray lined with paper towels and season with salt.

Dip the dried-off pieces of fish into the batter, making sure to evenly coat each side. Place the fish pieces into the fryer and cook for 8 ½ minutes or until dark golden brown and crispy.

Remove the fish from the fryer and place on a tray lined with paper towels. Season with salt.

After all the potatoes and fish have been cooked, fry the parsley leaves in the hot oil and set aside.

To serve, place the fish and chips onto a large platter and garnish with lemon wedges, fried parsley and salt. Serve hot with the cold tartar sauce on the side.

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Have you ever wanted to try international dishes but weren't sure where to start? This recipe is for you! It's complete with a homemade tarter sauce, perfectly crispy potato fries, and fish battered with sparkling water. Use Tyler Florence's recipe to get the crispiest fries and fish you've ever made.

Prep Time: 25 minutes

Cook Time: 1 hour