Bryac Fish & Chips Recipe
fresh cod filets dipped in a tempura flour, ipa infused beer batter, fried golden brown, served w/ fries & tartar
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Ingredients
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Fish
Fries
Tartar Sauce
Method
Fish Preparation
- 1
Prepare the Batter
In a mixing bowl, combine the tempura flour, baking powder, salt, and black pepper. Gradually whisk in the I.P.A. beer until the batter is smooth and well-combined.
- 2
Heat the Oil
In a large pot or deep fryer, heat the oil to 350°F (175°C) for frying.
- 3
Dip and Fry the Fish
Dip each cod filet into the batter, ensuring they are fully coated. Carefully place the battered filets into the hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Fries Preparation
- 4
Cut the Potatoes
Peel the potatoes and cut them into thick fry shapes, about 1/4 inch thick.
- 5
Fry the Potatoes
In a separate pot or deep fryer, heat the oil to 350°F (175°C). Fry the potato strips in batches for about 4-6 minutes or until golden and crispy. Remove and drain on paper towels, then season with salt to taste.
Tartar Sauce Preparation
- 6
Mix the Ingredients
In a bowl, combine the mayonnaise, chopped dill pickles, capers, lemon juice, and fresh dill. Stir until well mixed. Season with salt to taste.
