Fish N' Chips Recipe
8oz filet of wild caught cod, deep fried in crisis southtown brown beer batter, served with house cut chips (fries) and tartar sauce
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Ingredients
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Fish
Chips (Fries)
Tartar Sauce
Method
Fish Preparation
- 1
Prepare the Beer Batter
In a mixing bowl, combine the crispy beer batter mix, salt, and black pepper. Gradually whisk in the Southtown brown beer until the batter is smooth and has no lumps. Let it sit for 10 minutes to thicken.
- 2
Heat the Oil
In a deep fryer or a large, heavy pot, heat the oil to 350°F (175°C). Use a thermometer to ensure the oil reaches the right temperature.
- 3
Coat the Cod
Dip the wild caught cod filet into the beer batter, making sure it is thoroughly coated.
- 4
Fry the Cod
Carefully place the battered cod filet into the hot oil. Fry for 4-6 minutes or until the batter is golden brown and the fish is cooked through. Remove the fish and place it on a plate lined with paper towels to drain excess oil.
Chips Preparation
- 5
Cut the Potatoes
Peel and cut the russet potatoes into thick strips to form the chips. Rinse them under cold water to remove excess starch, then dry them with a clean kitchen towel.
- 6
Heat the Oil
In another deep fryer or pot, heat the oil to 350°F (175°C).
- 7
Fry the Chips
Fry the potato strips in batches for about 5-7 minutes, or until they are golden and crispy. Remove them with a slotted spoon and drain on paper towels. Season with salt immediately.
Tartar Sauce Preparation
- 8
Mix the Tartar Sauce
In a small bowl, combine mayonnaise, finely chopped dill pickles, capers, lemon juice, salt, and black pepper. Mix well until all ingredients are incorporated.
Serving the Dish
- 9
Plate the Fish and Chips
Serve the crispy fried cod alongside the house cut chips. Add a small bowl of tartar sauce for dipping. Enjoy your Fish N' Chips!