Fried Cod for Fish and Chips with Tartar Sauce
Dive into the ultimate comfort food experience with this recipe for **Fried Cod for Fish and Chips with Tartar Sauce**. Perfectly crispy and golden cod fillets are prepared with a light, bubbly batter made from cold sparkling water for an irresistibly crunchy texture, while the thick-cut fries are double-fried to achieve that ideal balance of fluffy and crisp. Paired with a tangy homemade tartar sauce featuring dill pickles, capers, and fresh herbs, this dish brings a classic pub-style favorite right to your table. Easy to make and perfect for family dinners or casual gatherings, this recipe is a true crowd-pleaser. Serve with lemon wedges and enjoy the authentic flavors of traditional fish and chips from the comfort of your home!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Cod fillets
- 1 cup All-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 1.25 cups Cold sparkling water
- 4 cups (for frying) Vegetable oil
- 0.5 cup Mayonnaise
- 2 tablespoons Dill pickle, finely chopped
- 1 tablespoon Capers, finely chopped
- 1 tablespoon Fresh dill, chopped
- 1 teaspoon Fresh lemon juice
- 4 large Potatoes, peeled and cut into thick fries
Instructions
Peel and cut the potatoes into thick fries, about 1/2-inch wide. Soak them in a large bowl of cold water for 15–20 minutes to remove excess starch.
While the potatoes soak, prepare the batter for frying the cod. In a mixing bowl, whisk together flour, cornstarch, baking powder, salt, and pepper. Gradually add cold sparkling water, whisking until smooth. Set the batter aside for 10 minutes.
In a small bowl, make the tartar sauce by combining mayonnaise, chopped dill pickles, capers, fresh dill, and lemon juice. Stir well, cover, and refrigerate until ready to serve.
Heat the vegetable oil in a large, deep pot or fryer to 350°F (175°C). Drain the soaked potatoes and pat them dry with paper towels. Fry the potatoes in batches for 3–4 minutes to par-cook them, then remove and set aside.
Season the cod fillets lightly with salt and pepper. Pat them dry with paper towels to remove excess moisture.
Once the oil is back to temperature, carefully dredge each cod fillet in the prepared batter, letting the excess drip off. Gently lower the fillets into the hot oil and fry for 6–8 minutes, turning occasionally, until golden brown and crispy. Remove and place on a wire rack set over a baking sheet to drain excess oil.
Increase the oil temperature to 375°F (190°C) and fry the par-cooked potatoes for an additional 2–3 minutes until golden brown and crispy. Transfer to a paper towel-lined plate and season with salt immediately.
Serve the fried cod alongside the crispy fries with a side of tartar sauce and lemon wedges for garnish.
Nutrition Facts
Calories |
2531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.0 g | 300% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 134.7 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1070 mg | 47% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 2.5 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 61 mg | 5% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2005 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
