Fish and chips with tartar sauce


by: Mikey

The traditional way to cook fish and chips is to deep-fry the potato chips twice, and to batter and deep-fry the fish. This baked version of the popular take-out option and all-time family favorite has all the taste of the deep-fried traditional recipe but with much less total and saturated fat.


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serves: 4

1 3/4 cups (240 g) all-purpose flour

3 1/2 teaspoons baking powder

9 oz (270 ml) ice water

2 lb (900 g) baking or all-purpose potatoes

Canola oil, for deep-frying

4 pieces (6-oz/175-g) of thick cod fillet (cut from the head end, not the tail)

1 quantity Tartar Sauce

Salt and freshly ground black pepper

Nutrition Facts
Fish and chips with tartar sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 1078

  • Total Fat: 25.5 g
  •     Saturated Fat: 8.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 37.2 mg
  • Sodium: 3292 mg
  • Total Carbs: 183.9 g
  •     Dietary Fiber: 8 g
  •     Sugars: 8.4 g
  • Protein: 28.2 g

how is this calculated?

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1.  To make the batter, mix the flour, 1 teaspoon of salt, and the baking powder with the water. Keep cold and use within 20 minutes of making.

2.  Preheat the oven to 300°F (150°C). Line a baking sheet with plenty of paper towels and set aside.

3.  Peel the potatoes and cut them lengthwise into fries 1/2 inch (1 cm) thick. Pour some oil into a large, deep pan until it is about one-third full and heat it to 260°F (l30°C). Drop half the fries into a frying basket and cook them for about 5 minutes, until tender when pierced with the tip of a knife but not colored. Lift them out and drain off the excess oil. Repeat with the rest of the fries, then set aside.

4.  To fry the fish, heat the oil to 325°F (160°C). Season the cod fillets with salt and pepper, then dip into the batter. Fry, two pieces at a time, for 7 to 8 minutes, until crisp and golden brown. Lift out and drain on the paper-lined baking sheet. Keep hot in the oven while you cook the other two pieces of fish.

5.  Raise the temperature of the oil to 375°F (190°C). Cook the fries in small batches for about 2 minutes, until crisp and golden. Lift them out of the pan and shake to remove the excess oil, then drain on paper towels. Sprinkle with salt. Serve the cod and fries with the tartar sauce.

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