Fish & Chips Recipe
Beer battered, served with fries, slaw, tartar sauce and malt vinegar
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Ingredients
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Fish
Fries
Slaw
Tartar Sauce
To Serve
Method
Fish
- 1
Prepare the Batter
In a bowl, combine all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the beer until the batter is smooth and thick enough to coat the back of a spoon. Let it rest for about 15 minutes.
- 2
Heat the Oil
In a large, deep skillet or a deep fryer, heat vegetable oil to 350°F (175°C). You can test if the oil is hot enough by dropping a small amount of batter into it; it should sizzle and float.
- 3
Fry the Fish
Dredge each fish fillet in the batter, allowing the excess to drip off. Carefully lower the battered fish into the hot oil and fry for about 5-7 minutes, or until golden brown and cooked through. Remove and drain on paper towels.
Fries
- 4
Prepare the Potatoes
Peel the russet potatoes and cut them into thick fries. Soak them in cold water for at least 30 minutes to remove excess starch.
- 5
Heat the Oil
In a large, deep skillet or a deep fryer, heat vegetable oil to 350°F (175°C).
- 6
Fry the Fries
Drain the potatoes and pat them dry with paper towels. Fry the potatoes in batches for about 5-6 minutes until they are soft but not browned. Remove and drain on paper towels. Increase the oil temperature to 375°F (190°C) and fry the potatoes again for 2-3 minutes until golden brown and crispy. Season with salt.
Slaw
- 7
Mix the Slaw
In a large bowl, combine shredded cabbage and carrot. In a separate bowl, mix mayonnaise, apple cider vinegar, sugar, salt, and black pepper until well combined. Pour the dressing over the cabbage mixture and toss until everything is well coated. Refrigerate for at least 15 minutes before serving.
Tartar Sauce
- 8
Prepare the Tartar Sauce
In a small bowl, mix together mayonnaise, dill pickles, capers, and lemon juice. Season with salt and black pepper to taste. Chill in the refrigerator until ready to serve.
To Serve
- 9
Serve the Dish
Plate the fried fish alongside the crispy fries. Add a generous helping of slaw on the side, a small bowl of tartar sauce, and a bottle of malt vinegar for drizzling.
