Classic Fish and Chips

Ingredients

• All-purpose flour (1 cup)
• Baking powder (1 teaspoon)
• Salt (1/2 teaspoon, plus more for seasoning)
• Cold water (3/4 cup)
• Vegetable oil (for frying)
• White fish fillets (such as cod or haddock) (1 pound)
• Potatoes (2 large, for chips)
• Salt and vinegar (to taste)
• Tartar sauce (for serving)
• Mayonnaise (1/2 cup (for tartar sauce))
• Dill pickles, finely chopped (2 tablespoons (for tartar sauce))
• Lemon juice (1 tablespoon (for tartar sauce))
• Capers, rinsed and chopped (1 tablespoon (for tartar sauce))
• Fresh parsley, chopped (1 tablespoon (for tartar sauce))

Instructions

1. Begin by preparing the tartar sauce. In a small bowl, combine mayonnaise, dill pickles, lemon juice, capers, and parsley. Mix well and refrigerate until ready to serve.
2. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
3. Gradually add the cold water to the flour mixture, whisking until the batter is smooth and thick enough to coat the back of a spoon.
4. Heat vegetable oil in a deep fryer or large pot to 375°F (190°C). Ensure there's enough oil for deep frying.
5. While the oil is heating, prepare the potatoes. Peel and cut them into thick chips. Rinse the cut chips in cold water to remove excess starch, then pat them dry with paper towels.
6. Once the oil is hot, fry the potato chips in batches for about 5-6 minutes or until they are golden brown but not fully cooked. Remove and drain on paper towels. Set aside.
7. Dip each fish fillet into the batter, allowing any excess to drip off, then carefully place it into the hot oil. Fry the fish for about 5-6 minutes, or until golden brown and crispy. Remove from the oil and drain on paper towels.
8. After frying the fish, increase the heat and return the partially cooked potato chips to the oil, frying for an additional 2-3 minutes until they are crispy and golden. Drain on paper towels.
9. Season the fish and chips with salt and vinegar to taste.
10. Serve hot with tartar sauce or ketchup for dipping.