Best Homemade Fish And Chips Recipes

West Coast Halibut Fish and Chips with Homemade Tartar Sauce image

Provided by Tyler Florence

Time 45m

Yield 4 servings

Number Of Ingredients 20

6 large russet potatoes
Vegetable oil for deep frying
2 cups flour
1/2 cup cornstarch
1 1/2 teaspoons salt
Fresh ground black pepper
2 cups club soda
2 egg yolks
2 pounds West Coast Halibut fillets, (get 1 whole side of boned and skinned fish)
Kosher salt and freshly ground black pepper
1/2 bunch fresh flat-leaf parsley, for garnish
4 lemons cut into wedges, for garnish
1 cup mayonnaise
1 cup sour cream
1/4 cup capers, chopped
1/4 cup chopped cornichons
2 tablespoons chopped flat leaf parsley
2 tablespoons fresh tarragon, finely chopped
1/2 lemon, juiced
Kosher salt and freshly ground black pepper

Steps:

Pre-heat oven to 350 degrees F.
Bake potatoes on a tray in hot oven for 30 to 45 minutes - until knife tender. This can be done the night before or ahead of time. Cut each potato into 6 or 8 wedges depending on the size. Heat 3 inches of oil in a deep fryer. Or you can heat 3-inches of oil in a deep pot. Begin by frying half the wedges at a time for 4 to 5 minutes until crispy and brown. Drain on paper towels and season with salt.
In a large mixing bowl, combine the flour and cornstarch. Season the flour mixture with salt and fresh ground black pepper. Make a well in the center and gradually pour in the club soda and egg yolks whilst whisking. Work your way from the center out slowly combining the dry ingredients to form a smooth batter. Lightly coat the fillets of fish in seasoned flour then dip in batter and fry in 375 degree F oil. Fry for 4-5 minutes until crispy and golden brown. Remove and drain on paper towels, then season with salt. Serve with crispy fried parsley leaves and lemon wedges.
Prepare the tartar sauce:
In a small mixing bowl, combine all the tartar sauce ingredients. Set aside in the refrigerator for 10 to 15 minutes before serving, to let the flavors come together.

Homemade fish and chips image

Provided by alida1

Time 1h20m

Yield Serves 2

Number Of Ingredients 7

Steps:

Peel the potatoes; cut them with a chip cutter or with a knife into a cigarette shape; put them in a colander
and rinse them under the tap ( to wash the starch off). Dry them well with a towel.
Heat plenty of oil in a pan (or if you have a fryer even better) and when
it is hot (you can test it by dipping one of the chips into the oil, if you get bubbles then the oil is ready to use), fry them in batches so they won't stick together.
It will take about 30 minutes, they are ready when they get a slightly golden look.
Cut the fish fillet into slices and roll it in flour. Beat the egg with the milk and dip the fish in it. Then roll it into the breadcrumbs and fry both sides in hot oil until golden (about 8-10 minutes).
Sprinkle some salt on the chips and on the fish and some vinegar if you like.