Fish 'n Chips (imported) Recipe
Beer battered cod served with tartar sauce or Breaux sauce.
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Ingredients
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Fish
Chips
Tartar Sauce
Method
Prepare Fish
- 1
Make the Batter
In a large bowl, mix together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Slowly whisk in the beer until the mixture is smooth and free of lumps. Let the batter rest for about 15 minutes.
- 2
Heat the Oil
In a deep frying pan or pot, heat enough oil for deep frying over medium-high heat (about 350°F/175°C).
- 3
Coat and Fry the Cod
Dip each cod fillet into the batter, allowing any excess to drip off. Carefully place the battered cod into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown, about 4-6 minutes per side. Remove and drain on paper towels.
Prepare Chips
- 4
Cut the Potatoes
Peel the russet potatoes and cut them into thick strips (about 1/2 inch wide).
- 5
Soak the Chips
Soak the potato strips in cold water for at least 30 minutes to remove excess starch.
- 6
Fry the Chips
Drain and pat the potato strips dry. In a separate pot or fryer, heat oil for frying. Fry the potato strips in batches until golden and crispy, about 5-7 minutes. Remove and drain on paper towels, seasoning with salt immediately.
Make Tartar Sauce
- 7
Combine Ingredients
In a small mixing bowl, combine mayonnaise, finely chopped dill pickles, lemon juice, rinsed and chopped capers, salt, and black pepper. Mix well until fully combined.
- 8
Chill
Refrigerate the tartar sauce for at least 30 minutes before serving to allow the flavors to meld.