Fish And Chips Recipe
Beer-battered fish served with fries and tartar sauce.
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Ingredients
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Fish
Fries
Tartar Sauce
Method
Fish
- 1
Prepare the Batter
In a mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper. Gradually whisk in the beer until the batter is smooth and free of lumps.
- 2
Heat the Oil
In a large, deep pot or frying pan, heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping a small amount of batter into the oil; it should sizzle and rise to the surface.
- 3
Fry the Fish
Dip each fish fillet in the batter, ensuring it is fully coated. Carefully lower the battered fish into the hot oil, cooking in batches to avoid overcrowding. Fry for about 4-5 minutes or until golden brown and crispy. Remove the fish with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.
Fries
- 4
Prepare the Potatoes
Peel the potatoes and cut them into thick strips (about 1/4 inch wide). Rinse them in cold water to remove excess starch, then pat them dry with a clean kitchen towel.
- 5
Heat the Oil
In a separate large pot or deep fryer, heat oil over medium-high heat until it reaches 350°F (175°C) as well.
- 6
Fry the Potatoes
Carefully add the potato strips to the hot oil in batches, frying for about 5-7 minutes or until they are golden brown and crispy. Remove the fries with a slotted spoon and place them on paper towels. Sprinkle with salt immediately.
Tartar Sauce
- 7
Mix the Ingredients
In a small bowl, combine the mayonnaise, chopped pickles, chopped capers, lemon juice, and dill. Mix well until all ingredients are thoroughly combined.
- 8
Chill the Sauce
Refrigerate the tartar sauce for at least 30 minutes before serving to allow the flavors to meld together.