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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I have made this recipe several times for my family and they all love it.
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.
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