Fish + Chips Recipe
hoyne helios beer battered pacific snapper, coleslaw, lemon, tartar sauce, fries
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Ingredients
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Fish
Coleslaw
Fries
Tartar Sauce
Garnish
Method
For the Fish
- 1
Prepare the Batter
In a bowl, whisk together the flour, baking powder, salt, and pepper. Gradually add the beer, stirring until the batter is smooth.
- 2
Fry the Fish
Heat oil in a deep fryer or large pot to 350°F (175°C). Dip the snapper fillets into the batter, allowing excess to drip off. Fry in batches until golden brown, about 4-5 minutes. Drain on paper towels.
For the Fries
- 3
Prepare the Fries
In a large pot, heat vegetable oil over medium-high heat. Fry the potato fries in batches until golden and crispy, about 5-7 minutes. Drain on paper towels and season with salt.
For the Coleslaw
- 4
Make the Coleslaw
In a large bowl, combine the shredded cabbage and carrots. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour the dressing over the cabbage mixture and toss to combine.
For the Tartar Sauce
- 5
Prepare the Tartar Sauce
In a bowl, mix together mayonnaise, chopped pickles, lemon juice, Dijon mustard, and salt. Adjust seasoning to taste.
