Cider-Battered Fish ‘n Chips W/Tartar Sauce

Love the taste of fish ‘n chips but hate the mess? This recipe keeps the frying temp a bit lower so you don’t have grease splattering all over the stovetop and you. Hard cider gives the batter a lightly sweet tinge; the carbonation from the soda water and cider keeps the batter light.


  • 1/3 cup mayonnaise
  • ¼ cup finely diced red onion
  • ¼ cup chopped parsley 1 tablespoon gherkin pickle juice
  • 3 gherkin pickles, thinly sliced
  • 1 teaspoon yellow mustard
  • 1 teaspoon hot sauce
  • Juice of half a lemon

  • 6 cups vegetable oil
  • 1 large russet potato
  • Olive oil
  • ½ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cornstarch
  • ¼ cup hard apple cider, such as Crispin
  • ¼ cup soda water
  • ½ teaspoon kosher salt
  • 1 egg white
  • 1 lb. crappie fillets


  1. Combine all ingredients for tartar sauce; refrigerate.
  2. Heat half the oil in a 4- or 6-quart saucepan over medium-high heat to 300°F. (use a thermometer and monitor closely).
  3. Meanwhile, slice potato thinly (about 1/16 to 1/8 of an inch) using a mandolin or sharp knife. Lightly drizzle olive oil over them; toss to coat.
  4. When oil reaches 300°F., place 10 to 12 potato slices in pot. Stir and turn occasionally; fry until slices are golden brown (about 3 to 4 minutes). Remove from oil; place on a paper towel or paper bag to cool; sprinkle with salt to taste.
  5. Slowly heat oil to 375°F.
  6. Meanwhile, whisk together flour, baking soda, cornstarch, hard cider, soda water, ½ teaspoon salt and egg white. When oil is hot, dredge fish fillets in batter; gently place in oil. Fry fish until dark golden brown (about 3 to 4 minutes). Remove; cool on paper towel or paper bag. Sprinkle with salt to taste.

4 servings

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