Restaurants›Capital Ale House›Fish & Chips Recipe

Fish & Chips Recipe

Inspired by Capital Ale House
Time1h
Serves4

Hardywood Pilsner beer-battered Alaskan cod with French fries, jalapeño speckled slaw, and brown ale tartar.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Fish

Fries

Slaw

Tartar Sauce

Method

Preparation of the Fish

1

Make the batter

In a mixing bowl, combine flour, baking powder, salt, and black pepper. Gradually whisk in the Hardywood Pilsner beer until smooth.

2

Heat the oil

In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).

3

Batter and fry the fish

Dip each cod fillet into the batter, allowing excess to drip off, then carefully place in the hot oil. Fry for about 4-5 minutes, or until golden brown. Remove and place on paper towels to drain.

Preparation of the Fries

4

Prepare the potatoes

Peel the Russet potatoes and cut them into thick fries.

5

Fry the potatoes

In the same oil used for the fish, fry the potatoes in batches for 5-7 minutes or until golden and crispy. Season with salt while hot.

Preparation of the Slaw

6

Make the slaw

In a large bowl, combine shredded cabbage, shredded carrot, jalapeño, mayonnaise, apple cider vinegar, sugar, and salt. Mix well and refrigerate until ready to serve.

Preparation of the Tartar Sauce

7

Make the tartar sauce

In a bowl, mix together mayonnaise, brown ale, chopped capers, lemon juice, and salt. Refrigerate until ready to serve.

Assembly

8

Serve

On a plate, serve the crispy fish alongside French fries and a generous portion of jalapeño slaw. Add a side of the brown ale tartar sauce.