Fish & Chips Recipe
Wild haddock filet, beer batter, tartar sauce
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Ingredients
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Fish
Beer Batter
Tartar Sauce
Fries
Method
Preparation of Tartar Sauce
Make the Tartar Sauce
In a medium bowl, combine the mayonnaise, finely chopped dill pickles, lemon juice, capers, and chopped fresh dill. Mix well until all ingredients are incorporated. Adjust seasoning with salt and pepper to taste. Refrigerate until ready to serve.
Preparation of Fries
Prepare the Fries
Peel the russet potatoes and cut them into thick fries. Rinse them in cold water to remove excess starch, then dry thoroughly with a clean kitchen towel. Heat the vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry the potatoes in batches until golden brown, about 5-7 minutes per batch. Remove from oil and drain on paper towels. Season with salt to taste.
Preparation of Fish
Prepare the Fish
Season the wild haddock filets with salt and black pepper on both sides. Set aside while you prepare the beer batter.
Make the Beer Batter
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the beer, whisking until smooth. Stir in the beaten egg until fully incorporated.
Fry the Fish
Dip each seasoned haddock filet into the beer batter, allowing any excess batter to drip off. Carefully lower the battered fish into the hot oil. Fry for about 4-5 minutes per side or until golden brown and cooked through. Remove from the oil and drain on paper towels.
Serving
Plate the Dish
Serve the crispy fish alongside the golden fries. Add a generous dollop of tartar sauce on the side for dipping. Enjoy your homemade Fish & Chips!