Fish and Chips [The Tartar Sauce Remix]

Beer-battered fish with crispy fries that brings the British pub experience home. This is seaside comfort food that makes any meal feel like a seaside vacation.

Makes

Serves 4

Total Time

1 hr 15 min (18 min prep)

Ingredients

For Fish:
1 1/2 lbs (680g) white fish fillets (cod or haddock)
1 cup (120g) cassava flour
1/2 cup (60g) almond flour
1 tsp (4g) baking powder
1 tsp (6g) sea salt
1/2 tsp (1g) black pepper
1 cup (240ml) cold sparkling water or light beer
Avocado oil for frying

For Chips:
2 lbs (900g) russet potatoes, cut into thick fries
Avocado oil for frying
Sea salt for seasoning

For Serving:
Lemon wedges
Malt vinegar
Tartar sauce (optional)

Make it Good For The Gut (Optional)

Serve with fermented tartar sauce made with fermented pickles for live probiotics and enhanced flavor. Use apple cider vinegar instead of malt vinegar for digestive enzymes and gut health benefits. Add sauerkraut as a side for additional probiotics and digestive support. Choose wild-caught fish for better omega-3 fatty acid content and overall nutrition.

Remix Options

Sweet Potato Fries: Replace potatoes with sweet potatoes for extra nutrients and natural sweetness. Different Fish: Try halibut, mahi-mahi, or even salmon for variety in flavor and texture. Spiced Batter: Add 1 tsp paprika, 1/2 tsp garlic powder, and pinch of cayenne to batter for extra flavor. Coconut Flour Batter: Use 3/4 cup coconut flour instead of cassava for lighter, crispier coating. Herb Chips: Toss fries with fresh rosemary or thyme before final frying. Air Fryer Version: Cook at 400F (204C) for 12 minutes fish, 15-18 minutes fries, flipping halfway.

Good To Know

Oil Temperature: Maintain 375F (191C) for perfect crispy coating – use candy thermometer for accuracy. Too low and food gets greasy, too high and coating burns. Fish Selection: Choose thick, firm white fish fillets – cod and haddock are traditional, but halibut and pollock work well too. Double-Fry Method: First fry chips at lower temperature cooks interior, second fry at high heat creates crispy exterior. Batter Consistency: Cold sparkling water creates lighter, crispier batter than still water. Don’t overmix – lumps are okay. Safety Tips: Never overcrowd fryer, pat fish completely dry before battering, and keep fire extinguisher nearby. Serving Temperature: Serve immediately while hot and crispy for best texture and flavor.

steps

Prep:

Heat 3 inches avocado oil to 375F (191C) in large, heavy pot. Cut potatoes into thick fries and soak in cold water 30 minutes to remove excess starch.

Season:

Pat fish fillets completely dry with paper towels and season generously with salt and pepper on both sides. Let sit 10 minutes to absorb seasoning.

Make Batter:

In large bowl, whisk together cassava flour, almond flour, baking powder, and salt. Gradually whisk in cold sparkling water until smooth but don’t overmix.

First Fry:

Drain and thoroughly dry potato fries. Fry in batches 3-4 minutes for first cook. Remove and drain on paper towels. Set aside.

Fry Fish:

Dip fish fillets in batter, letting excess drip off. Carefully lower into hot oil and fry 4-5 minutes until golden brown and crispy. Don’t overcrowd.

Final Fry:

Return fries to oil for final 2-3 minutes until deep golden brown and crispy. Remove and immediately season with sea salt.

Serve:

Serve immediately while hot and crispy with lemon wedges, malt vinegar, and tartar sauce. Enjoy this classic British comfort food!