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Classic Fish and Chips

Crispy and tender, this battered fish pairs perfectly with russet potato fries. 

YIELDS
4

Ingredients

Fish and Chips

  • 3 large russet potatoes, scrubbed clean
  • Canola oil
  • 1/2 cup (65 g) all-purpose flour
  • 1/2 cup (65 g) cornstarch
  • 4 (200 g each) haddock and halibut fillets
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2/3 cup (167 ml) cold light flavoured beer or sparkling water

Tartar Sauce

  • 1/2 cup (125 ml) mayonnaise
  • 1/2 lemon, zested and juiced
  • 3 tablespoons chopped dill pickles
  • 2 tablespoons capers, chopped
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped dill
  • Freshly ground black pepper
  • Malt vinegar

Directions

Fish and Chips

  1. Heat your oven to 200°F.
  2. Prepare the potatoes by cutting them into one cm (half an inch) fries and placing them into a Dutch oven or large, heavy-bottomed pot. Line a baking sheet with a cooling rack or paper towel and set aside. Cover the potatoes with one cm (half an inch) of canola oil, place a lid on the pot, and boil over high heat. This should take about 5 minutes. When boiling, remove the lid and cook, without stirring, for 10 minutes. Carefully stir the fries, gently scraping the bottom of the pot to loosen any stuck and cook for another 10 minutes or until golden and crisp. Remove the fries from the oil and transfer to the prepared baking sheet. Season immediately with salt and transfer to the warm oven while you prepare the fish.
  3. Turn the heat under the oil to medium and heat to 350°F.
  4. In a shallow bowl, whisk together the flour and cornstarch. Add in the fish fillets and toss to coat. Tap off any excess flour mixture and set the fish on a plate or sheet pan. Stir the baking powder and salt into the flour mixture. Pour in the cold beer or sparkling water and whisk to combine.
  5. Add the fish, one piece at a time, into the batter and flip to coat. Carefully transfer the fish into the hot oil and fry it for six to eight minutes, flipping occasionally or until the batter is crisp and golden brown and the fish is cooked.
  6. Remove the fish from the oil and place it on a paper towel to wick away any excess oil. Season immediately and transfer to the oven to keep warm while you prepare the tartar sauce.

Tartar Sauce

  1. To make the tartar sauce, whisk together the mayonnaise, lemon zest, lemon juice, pickles, capers, parsley, and dill and season with pepper in a small bowl.

Serve

  1. Serve the fish and chips with the tartar sauce on the side and a good helping of malt vinegar. Enjoy!

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