Classic Fish and Chips with Dill Sauce

A traditional British dish featuring crispy battered fish and golden fried chips, served with a refreshing dill sauce, lemon wedges, and tartar sauce on the side.

4 servings 25 min prep 30 min cook
Britishfriedseafoodcomfort foodsaucedill

Nutrition Facts

720
calories
60g
carbs
30g
protein
37g
fat

What You'll Need

large mixing bowl
deep fryer or large heavy-bottomed pot
slotted spoon or frying basket
paper towels
baking sheet
sharp knife
cutting board
plate
small bowl
whisk

Ingredients

    • skinless, about 6 oz each
    • for batter
    • to create light batter
    • divided
    • ground
    • russet or Maris Piper, for chips
    • for frying
    • for serving
    • chopped finely
    • freshly squeezed
    • minced
    • freshly ground

Instructions

  1. Peel the potatoes and cut them into thick chips about 1/2 inch wide.
  2. Rinse the chips in cold water to remove excess starch, then pat dry thoroughly with paper towels.
  3. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 320°F (160°C).
  4. Blanch the chips in the hot oil (320°F) for about 4-5 minutes until they are soft but not colored. Remove and drain on paper towels.
    Do not overcrowd the fryer; cook in batches if needed.
  5. Increase the oil temperature to 375°F (190°C) for crisping later.
  6. In a large mixing bowl, combine the flour, baking powder, half the salt, and black pepper.
  7. Slowly whisk in the cold sparkling water until you get a smooth batter with a consistency similar to thick pancake batter.
  8. Pat the fish fillets dry with paper towels and lightly season with remaining salt.
  9. Dip each fish fillet into the batter, coating completely.
  10. Carefully lower the battered fish into the hot oil (375°F). Fry for about 6-8 minutes until golden and crispy, turning once if necessary.
    Cook fish in batches without overcrowding.
  11. After frying the fish, return the chips to the oil at 375°F and fry for another 2-3 minutes until golden and crispy. Drain on paper towels.
  12. While the fish and chips are frying, prepare the dill sauce: In a small bowl, whisk together the plain yogurt, mayonnaise, chopped fresh dill, lemon juice, minced garlic, and black pepper until smooth and well combined.
  13. Serve the crispy fish and chips immediately with lemon wedges, tartar sauce, and the freshly prepared dill sauce on the side.

Chef's Notes

  • For extra crispy chips, soak cut potatoes in cold water for 30 minutes or longer before rinsing and drying.
  • Make sure the sparkling water is very cold; adding ice cubes while mixing batter can improve crispness (remove before use).
  • Use a thermometer to maintain accurate oil temperatures for best results.
  • Do not overcrowd the fryer to ensure even cooking and maintain oil temperature.
  • The dill sauce adds a fresh and tangy complement to the traditional fish and chips, enhancing flavor without overpowering the dish.