Gladi D

GOLDEN FISH & CHIPS WITH HOMEMADE TARTAR SAUCE 🐟🍟🍋🌿 "Crispy fish, golden chips, pure comfort" Serves: 4 Ingredients For the Fish: • 4 white fish fillets (cod, haddock, or basa) • 1 cup all-purpose flour • ½ cup cornstarch • 1 tsp baking powder • 1 tsp paprika • ½ tsp garlic powder • Salt and black pepper, to taste • ¾–1 cup cold sparkling water or cold water • 1 egg • Vegetable oil, for frying • Lemon wedges, for serving For the Potato Wedges : • 4 medium potatoes • 2 tbsp olive oil • ½ tsp paprika • ½ tsp garlic powder • Salt and black pepper, to taste • Fresh parsley, chopped For the Homemade Tartar Sauce : • ½ cup mayonnaise • 2 tbsp finely chopped pickles or gherkins • 1 tsp lemon juice • 1 tsp Dijon mustard • 1 tbsp finely chopped parsley • 1 tsp finely chopped capers • Black pepper, to taste Instructions: 1. Prepare the Potato Wedges: Preheat the oven to 220°C (425°F). Cut the potatoes into thick wedges and pat them dry. Toss with olive oil, paprika, garlic powder, salt, and pepper. Arrange in a single layer on a baking tray and roast for 35–45 minutes, turning halfway through, until golden and crisp. 2. Make the Tartar Sauce: In a small bowl, combine mayonnaise, chopped pickles, lemon juice, mustard, parsley, capers and black pepper. Mix well, cover, and refrigerate while preparing the fish. 3. Prepare the Fish: Pat the fish fillets dry with paper towels. Season lightly with salt and pepper. In a bowl, whisk together the flour, cornstarch, baking powder, paprika, garlic powder, and a little salt. Gradually whisk in the cold sparkling water until you have a smooth batter thick enough to coat the fish. Add the egg. 4. Coat and Fry: Heat vegetable oil in a deep, heavy pan to 175–180°C (350–355°F). Dip each fillet into the batter, allowing the excess to drip off. Carefully lower into the hot oil and fry for approximately 4–7 minutes, depending on thickness, turning as needed, until crisp and golden and the fish reaches 63°C (145°F) internally. Fry in batches to avoid overcrowding. Transfer to a wire rack or paper towels to drain. 5. Assemble and Serve: Arrange the golden fish and potato wedges on a large serving platter. Add a generous bowl of creamy tartar sauce, fresh lemon wedges, and chopped parsley. Serve immediately while everything is hot and crispy! Tips For Perfect Fish & Chips: • Use cold batter for a lighter, crispier coating. • Dry the fish thoroughly before dipping. • Keep the oil temperature steady for an even golden crust. • For extra flavor, add a pinch of cayenne pepper to the batter. • Add a simple green salad with cherry tomatoes and red onion for freshness. Enjoy!🐟🍟🍋🌿