Make DELICIOUS London Fish and Chips in 30 Minutes WITHOUT Eggs

Make DELICIOUS London Fish and Chips in 30 Minutes WITHOUT Eggs
Ingredients
For the Fish:
White fish fillets: 1000g
All-purpose flour: 240g
Cornstarch: 120g
Baking powder: 2 tsp
Sparkling water (chilled): 480ml
Salt: 1 tsp (To Taste)
Pepper: 1/2 tsp
Oil for deep frying
For the Chips:
Potatoes (e.g., Russet): 3 large
Salt: to taste
Oil for frying
For the Egg-Free Tartar Sauce:
Mayonnaise (egg-free): 1 cup
Pickles (finely chopped): 3 tbsp
Lemon juice: 1.5 tbsp
Dill or parsley (finely chopped): 2 tsp
Black pepper: 1/2 tsp
Instructions
1. In a mixing bowl, combine flour, cornstarch, baking powder, salt, and pepper. Gradually add sparkling water, whisking until the batter is smooth and thick enough to coat the back of a spoon.
2. Heat oil in a deep fryer or large pan to 375°F (190°C).
Pat fish fillets dry with paper towels, dust them lightly with flour, and dip into the batter. Ensure they are fully coated. Fry the fish in hot oil until golden and crispy, about 4-5 minutes. Remove and drain on paper towels.
3. Peel and cut potatoes into thick wedges. Soak in cold water for 30 minutes to remove excess starch.
4. Drain, pat dry, and fry in preheated oil at 320°F (160°C) for 4-5 minutes until soft but not colored. Remove and set aside. Increase oil temperature to 375°F (190°C).Re-fry the chips until golden and crispy, about 2-3 minutes. Drain and sprinkle with salt.
5. In a bowl, mix egg-free mayonnaise, chopped pickles, capers, lemon juice, dill, and black pepper. Adjust seasoning as needed.
6. Enjoy restaurant style meal at home.
Credit Music by Vlad Krotov from Pixabay