Fish & Chips Recipe
BC lingcod, french fries, english beer batter, cabbage colelsaw, grilled lemon, fresh dill
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Ingredients
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Fish
Fries
Coleslaw
Garnish
Method
Preparation
- 1
Prepare the Fries
Peel and cut the potatoes into fries. Rinse them in cold water and soak for 30 minutes. Drain and pat dry.
- 2
Make the Coleslaw
In a large bowl, mix together the shredded cabbage, grated carrots, mayonnaise, vinegar, sugar, and salt. Adjust seasoning to taste and refrigerate until ready to serve.
Cooking
- 3
- 4
Prepare the Batter and Fry the Fish
In a mixing bowl, whisk together the beer, flour, baking powder, salt, and pepper until smooth. Dip the lingcod fillets in the batter and carefully fry in the hot oil until golden and cooked through, about 4-5 minutes per side. Drain on paper towels.
- 5
Serve
Plate the fish and chips with a side of coleslaw. Garnish with grilled lemon wedges and fresh dill.
