Ingredients:

  • 1½ lbs haddock fillets
  • 2 lbs russet potatoes
  • 3 cups vegetable oil
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • 1 cup all-purpose flour
  • all-purpose flour (for dredging)
  • 1/4 cup cornstarch
  • 1 cup sparkling water
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup Greek yogurt
  • 2 tbsp capers
  • 1 tbsp fresh dill
  • 1 tbsp lemon juice

Instructions:

  1. Pat the haddock fillets completely dry with paper towels.
  2. Peel and cut the russet potatoes into batons, soak them in cold water for 10 minutes to remove excess starch, then pat them dry.
  3. In a large bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, and 1/2 tsp salt; slowly pour in 1 cup ice-cold sparkling water, whisking until just combined.
  4. Fill a heavy-bottomed skillet or fryer with 3 cups vegetable oil and heat to 180°C (350°F).
  5. Fry the potato batons in batches until they are pale gold and tender; remove to a wire cooling rack and set aside.
  6. Dredge each haddock fillet in a small amount of plain flour, then dip into the sparkling water batter, letting the excess drip off for 2 seconds.
  7. Carefully lower the fish into the oil and fry for 4–6 minutes, turning once, until the crust is dark golden gold and the internal temperature reaches 63°C (145°F).
  8. Immediately move the fish and chips to the wire rack and sprinkle with 1 tsp fine sea salt and 1/2 tsp black pepper.
  9. Let the fish rest for 2 minutes before serving.
  10. Combine 1/2 cup Greek yogurt, 2 tbsp chopped capers, 1 tbsp minced fresh dill, and 1 tbsp lemon juice in a small bowl to prepare the tartare sauce.