Beer Battered Fish & Chips Recipe
home-made mushy peas & Boatman tartare sauce
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Ingredients
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Fish & Batter
Chips (Fries)
Mushy Peas
Boatman Tartare Sauce
To Serve & Finish
Method
Chips (Fries)
Prep and first fry
Peel (optional) and cut the russet potatoes into 1/2-inch to 3/4-inch batons. Rinse thoroughly under cold water until the water runs clear to remove excess starch. Pat dry with a clean kitchen towel or paper towels. Heat 1.5 cups vegetable oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). Fry the potatoes in batches for 4–6 minutes until pale and slightly tender but not browned. Remove and drain on a cooling rack or paper towels. Let rest while you prepare fish and increase oil temperature.
Second fry to finish
When ready to serve, heat the chips oil to 375°F (190°C). Fry the par-cooked potatoes in batches for 2–3 minutes until golden brown and crisp. Remove to a rack or paper towels and immediately season with sea salt.
Fish & Batter
Prepare fish
Pat fish fillets dry with paper towels and cut into portions (about 6 portions from 24 oz). Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper. Set a shallow bowl of the extra 1/2 cup flour nearby for dusting pieces prior to battering.
Make beer batter
In a bowl whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, and 1 tsp baking powder with 1 tsp salt and 1/2 tsp black pepper. Add the egg and slowly whisk in 1 cup very cold beer until smooth. If batter is too thick (should coat the back of a spoon and be slightly runny), whisk in up to 1/4 cup cold sparkling water to loosen. Chill batter in fridge for 10–15 minutes while oil comes to temperature.
Fry fish
Heat 1.75 cups vegetable oil in a deep pan to 350–360°F (175–180°C). Dust each fish piece lightly in the reserved flour, shaking off excess. Dip into the chilled beer batter, letting excess drip off, and carefully lower into hot oil. Fry in batches (do not overcrowd) for 4–6 minutes until batter is golden brown and internal fish temperature reaches 145°F (63°C) or fish flakes easily. Remove with a slotted spoon to a wire rack set over a baking sheet to drain. Keep in a warm oven (200°F / 95°C) if necessary to serve hot.
Mushy Peas
Place 10 oz frozen peas and 1/4 cup water in a small saucepan over medium heat. Bring to a gentle simmer and cook for 3–4 minutes until peas are heated through and tender. Add 1 tablespoon unsalted butter, 1 tablespoon chopped fresh mint, 1/2 teaspoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Using a potato masher or fork, mash the peas to your desired texture — slightly chunky for traditional mushy peas or smoother if preferred. If mixture is too thick, stir in 1–2 tablespoons hot water to reach spoonable consistency. Keep warm until serving.
Boatman Tartare Sauce
Combine 1/2 cup mayonnaise, 2 tablespoons finely chopped cornichons, 1 tablespoon chopped capers, 1 tablespoon minced shallot, 1 teaspoon chopped fresh dill, 1/2 teaspoon lemon zest, 1 teaspoon lemon juice and 1/2 teaspoon Dijon mustard in a small bowl. Season with 1/4 teaspoon sea salt and 1/4 teaspoon black pepper. Stir thoroughly, taste and adjust seasoning or acidity with more lemon juice or salt as desired. Chill for at least 10 minutes to let flavors meld.