London Style Fish and Chips with Lemony Dill Tartar Sauce
Vegetable oil for deep frying
2 cups flour
1 tbsp baking powder
1 tsp salt
1/2 tsp pepper
1 egg, lightly beaten
Zest of 1 lemon
Juice of 1 lemon
1 tbsp snipped fresh dill
2 12 oz bottles Perrier
1/3 cup rice flour for dredging
1-2 pounds cod fillets cut on an angle
4-6 russet potatoes
Tartar Sauce, recipe below
If using a commercial fryer, follow the Manufacturer’s instructions and heat oil to 375 degrees. If frying by stovetop, heat 3 inches of oil in a deep pot.
Heat oven to 250 degrees. Cut potatoes in half, then slice into wedges. Carefully set potatoes in oil and cook until golden brown. Remove chips with a slotted spoon or strainer and place on a baking sheet. Sprinkle with salt and place in oven to keep warm.
In a large mixing bowl, whisk together the flour, baking powder, salt, pepper and egg. Pour in Perrier and whisk until smooth. Add lemon juice, lemon zest and dill. Whisk again, adding more Perrier until it is the consistency of cream. Spread the rice flour on a plate. Dredge fish in rice flour and dip in the batter, letting the excess drip off.
Wave the battered fish gently into the oil to prevent sticking. Cook for 5-6 minutes or until golden brown and crispy. Remove and place on paper towels and season lightly with salt.
Serve wrapped in newspaper with malt vinegar and Tartar Sauce.
Lemony Dill Tartar Sauce
3/4 cup mayonnaise
1/3 cup sour cream
1 tbsp chopped balsamic capers
1 tbsp chopped cornichon pickles
1/2 lemon, juiced
snipped fresh dill
In a small bowl, whisk together all ingredients. Chill before serving to enhance the flavors.
Makes about 1 1/3 cups