Fish And Chips Recipe
Beer-battered Boston scrod fried and served with New England tartar sauce, fries, and coleslaw.
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Ingredients
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Fish
Fries
Tartar Sauce
Coleslaw
Method
Fish
- 1
Prepare the Batter
In a mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper. Slowly whisk in the beer until the batter is smooth and thick. Let it rest for about 15 minutes.
- 2
Heat the Oil
In a large pot or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Batter the Fish
Dip each Boston scrod fillet into the batter, ensuring it’s fully coated.
- 4
Fry the Fish
Carefully place the battered fish into the hot oil. Fry until golden brown, about 4-5 minutes per side. Remove and drain on paper towels.
Fries
- 5
Prepare the Potatoes
Peel the Russet potatoes and cut them into thin strips (fries).
- 6
Fry the Potatoes
In the same oil used for the fish, fry the potato strips until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with salt to taste.
Tartar Sauce
- 7
Mix the Ingredients
In a small bowl, combine the mayonnaise, finely chopped dill pickles, capers, lemon juice, chopped dill, and salt. Mix until well combined.
Coleslaw
- 8
Combine the Coleslaw Ingredients
In a large bowl, mix together the shredded cabbage, shredded carrot, mayonnaise, apple cider vinegar, sugar, and salt. Toss until everything is evenly coated and combined.
- 9
Chill the Coleslaw
Refrigerate the coleslaw for at least 30 minutes before serving to allow the flavors to meld.