Station Pub Menu Recipe

Prep potatoes and fish

Cut peeled Russet potatoes into 3/4-inch fries. Rinse in cold water until water runs clear to remove starch, then drain and pat dry thoroughly with paper towels. Season fish fillets lightly with 1/2 tsp salt and 1/2 tsp pepper and set on a plate in the refrigerator to stay cold while you make the batter.

Make batter

In a medium bowl, whisk together 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp baking powder, 1 tsp salt and 1 tsp pepper. In a separate small bowl, whisk the egg, then add 3/4 cup cold beer and 1 tbsp cold sparkling water. Pour liquid into dry ingredients and whisk just until combined — batter should be slightly lumpy and fairly thick but still pourable. Keep batter chilled in refrigerator until ready to use.

Heat oil

Pour 6 cups vegetable oil into a heavy-bottomed pot or deep fryer and heat to 325°F (160°C) for the first fry. Use a thermometer to maintain correct temperature.

Par-fry the potatoes

Working in a single layer and not overcrowding, fry the cut potatoes at 325°F for 4–5 minutes until they are softened and just beginning to turn pale gold. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Increase oil temperature to 375°F (190°C) for the final crisping fry.

Crisp the fries

When oil reaches 375°F, return potatoes (in batches if needed) and fry 2–3 minutes until golden and crisp. Drain on a wire rack or paper towels, immediately sprinkle with 1 tsp salt and 2 tbsp chopped parsley; toss gently to coat and keep warm in a low oven (200°F / 95°C) if necessary.

Fry the fish

Pat the chilled fish dry again. Dust each fillet lightly with a tablespoon of flour (this helps batter adhere). Working one or two pieces at a time so oil temperature remains near 375°F, dip each fillet into the chilled beer batter, letting excess drip off, then carefully lower into the 375°F oil. Fry 4–6 minutes, turning if needed, until batter is deep golden and fish registers 145°F or flakes easily. Remove to a rack lined with paper towels to drain briefly.

Serve

Arrange hot fish and fries on plates, garnish with lemon wedges and extra chopped parsley. Serve immediately with tartar sauce and malt vinegar if desired.

In a small bowl combine 1 cup mayonnaise, 2 tbsp finely chopped dill pickle, 1 tbsp chopped capers, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard and 1 tbsp minced parsley. Stir until smooth. Season with 1 tsp salt and 1/2 tsp black pepper, taste and adjust acidity or seasoning with extra lemon juice or salt as needed. Chill for at least 15 minutes to let flavors meld before serving.