Fish and Chips YAY OR NAY!

For the Fish:

1 ½ lbs white fish fillets (cod, haddock, or pollock)

1 cup all-purpose flour (plus extra for dredging)

1 tsp baking powder

1 tsp salt

½ tsp black pepper

1 cup cold sparkling water or beer (for crisp batter)

Oil for frying (vegetable or canola)

For the Fries:

3 large russet potatoes (peeled & cut into fries)

Salt to taste

Oil for frying

For Tartar Sauce:

½ cup mayonnaise

2 tbsp dill pickles (finely chopped)

1 tbsp capers (chopped)

1 tsp lemon juice

½ tsp Dijon mustard

Salt & black pepper to taste

Instructions:

Prep the Fries:

Soak potato fries in cold water for 30 minutes. Drain and pat dry.

Heat oil to 325°F (165°C). Fry potatoes for 3–4 minutes until soft but not browned. Remove and let rest.

Increase oil temp to 375°F (190°C) and fry again until golden and crispy. Drain and season with salt.

Make the Batter:

In a bowl, whisk together flour, baking powder, salt, pepper, and cold sparkling water (or beer) until smooth. The batter should be slightly thick.

Fry the Fish:

Pat fish fillets dry. Lightly dredge in flour (helps batter stick).

Dip fish into batter, letting excess drip off.

Carefully place in hot oil (375°F/190°C). Fry 4–5 minutes until golden and crispy. Drain on paper towels.

Tartar Sauce:

Mix mayo, pickles, capers, lemon juice, Dijon mustard, salt, and pepper in a small bowl.

Serve:

Plate crispy fish with fries, a side of tartar sauce, and lemon wedges.

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