Classic Sports Bar Dinner Menu Recipe

Prepare potatoes

Cut potatoes into 1/3- to 1/2-inch fries. Rinse under cold water until water runs clear to remove excess starch, then pat dry thoroughly with kitchen towels. Place fries in a bowl and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.

Heat oil

Pour vegetable oil into a deep fryer or a heavy-bottomed pot to a depth of about 2–3 inches (enough to submerge fries and fish). Heat oil to 325°F (160°C) for the first fry. If you don't have a thermometer, test by dropping a small piece of bread: it should sizzle steadily but not brown quickly.

Par-fry the fries

Working in batches, fry the potatoes at 325°F (160°C) for 3–4 minutes until pale and slightly soft but not browned. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Increase oil temperature to 375°F (190°C) for final crisping later.

Make the batter

In a medium bowl whisk together 1 cup flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1 teaspoon salt and 1 teaspoon pepper. Whisk in the egg until combined. Gradually pour in 1 cup cold beer while whisking until smooth. If batter is too thick to coat fish lightly, whisk in up to 2 tablespoons cold sparkling water to loosen. Chill batter for 10 minutes while you prepare fish and reheat oil to 375°F (190°C).

Dry and season fish

Pat fish fillets dry with paper towels. Cut into portions if needed (about 4 pieces from 1 lb). Lightly season both sides with a pinch of salt and pepper.

Final fry: fish

Working in a single layer, dip each fish piece into the batter, letting excess drip off, then carefully lower into hot oil (375°F/190°C). Fry 3–5 minutes, turning if needed, until batter is puffed, golden-brown and cooked through (internal fish temp ~145°F/63°C). Remove to a wire rack or paper towels to drain. Maintain oil temperature between batches.

Final fry: fries

Return the par-fried potatoes to the 375°F (190°C) oil in batches and fry 2–3 minutes until deep golden and crisp. Drain on a wire rack or paper towels and immediately season with remaining 1/2 teaspoon salt and extra pepper to taste.

Serve fish and fries immediately with lemon wedges and prepared sauces. Plate one portion of fish with a generous handful of fries alongside.

Make tartar sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons dill pickle relish, 1 tablespoon chopped capers, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 tablespoon finely chopped parsley and 1 teaspoon hot sauce if using. Taste and adjust seasoning with salt and pepper to taste. Chill until ready to serve.

Serve condiments

Spoon tartar sauce into a small ramekin. Place ketchup for fries in a separate ramekin. Provide extra lemon wedges at the table.

Quick slaw

In a small bowl toss 1 cup shredded cabbage and 1/4 cup thinly sliced red onion with 1 teaspoon rice wine vinegar, 1 teaspoon olive oil and 1/4 teaspoon salt. Let sit 5–10 minutes to mellow. Serve a small spoonful alongside the fish for a bright contrast.