Fish And Chips Recipe
BrewHouse Amber ale battered Alaska cod, rustic fries, housemade dill pickle tartar. Substitute fresh Alaska halibut.
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Ingredients
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Fish
Fries
Tartar Sauce
Method
Prepare the Fish
- 1
Make the Batter
In a mixing bowl, combine the flour, baking powder, salt, and black pepper. Gradually whisk in the BrewHouse Amber ale until smooth.
- 2
Batter the Fish
Dip each Alaska cod fillet into the batter, coating well.
Fry the Fish
- 3
Heat the Oil
In a deep frying pan, heat the vegetable oil to 350°F (175°C).
- 4
Fry the Fish
Carefully place the battered fish fillets in the hot oil and fry for about 4-5 minutes, or until golden brown and cooked through. Remove and drain on paper towels.
Prepare the Fries
- 5
Cut the Potatoes
Cut the russet potatoes into fries.
- 6
Fry the Fries
Fry the potato fries in the same oil used for the fish until crispy and golden, about 5-7 minutes. Remove and drain on paper towels, seasoning with salt to taste.
Make the Tartar Sauce
- 7
Combine Ingredients
In a bowl, mix together mayonnaise, chopped dill pickles, lemon juice, capers, and fresh dill until well combined.
Serve
- 8
Plate the Dish
Serve the crispy fish with fries on the side and a generous dollop of housemade dill pickle tartar sauce.
