Bc Fish And Chips Recipe
Atlantic cod, beer battered and fried, served with shoestring fries, house made tartar sauce and Black Canyon cole slaw
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Ingredients
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Fish
Fries
Tartar Sauce
Cole Slaw
Method
Fish
- 1
Prepare the Batter
In a mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper. Gradually whisk in the beer until the mixture is smooth and free of lumps. Let it rest for about 10 minutes.
- 2
Heat Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 3
Batter the Cod
Dip each cod fillet into the batter, ensuring it is fully coated.
- 4
Fry the Cod
Carefully place the battered cod fillets into the hot oil, frying in batches to avoid overcrowding. Fry for about 5-7 minutes or until golden brown and cooked through. Use a slotted spoon to transfer to a paper towel-lined plate to drain excess oil.
Fries
- 5
Prepare the Potatoes
Peel the potatoes and cut them into thin shoestring fries.
- 6
Tartar Sauce
- 7
Mix the Sauce
In a small bowl, combine the mayonnaise, relish, lemon juice, capers, and chopped dill. Mix well and refrigerate until ready to serve.
Cole Slaw
- 8
Combine Slaw Ingredients
In a large mixing bowl, combine the shredded cabbage and carrot.
- 9
Make the Dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
- 10
Toss the Slaw
Pour the dressing over the cabbage and carrot mixture and toss until well combined. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.