This is the iconic, beloved, comfort food of England: crispy cod or haddock and crunchy French fries with the traditional accompaniments of creamy, briny tartar sauce and malt vinegar. In the classic manner, the chips are fried twice: first blanched at a low temperature to cook the potatoes through, then fried at a higher temperature to give them their crisp, golden-brown exterior.
Make Ahead Tips
You can “blanch” the chips (cook them at 260°F) up to 2 hours ahead; save the oil in the pot off the heat and keep the chips in a single layer on paper towels.
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The batter on the fish is divine, just like what you would get in an English pub. The tartar sauce is very tasty and a good one for dipping other seafood in aswell. I have made this recipe several times for my family and they all love it.
Amazing recipe! Not sure what I enjoyed more the crispy coating or the wonderful tartar sauce. I have tried a variety of scratch tartar sauce recipes but this was definitely the most flavorful. Tasted even better when made a day in advance. Wonderful recipe.
Fabulous recipe! Takes me back to London (and Nova Scotia!). As an added bonus my daughter loves these too. Definitely a recipe I've come back to time and time again. Speaking of which, save your oil, as the recipe uses a lot and it would be a pity to waste it.
My husband made this for friends tonight & we all agreed it was the best we ever had. The only change he made was adding Emeril's essence to the batter. It came out with a great crisp on the batter & flaky fish. Will definitely make again!
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