Fish & Chips Recipe
Beer battered cod, creamy house slaw and seasoned fries & choice of malt-vin aioli or house-made tartar sauce
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Ingredients
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Fish
Fries
Slaw
Sauces
Method
Fish
- 1
Prepare the Batter
In a large bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper. Gradually add the beer, whisking until smooth. Let the batter sit for 15 minutes.
- 2
Heat the Oil
In a deep pot or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Coat the Cod
Dip each cod fillet into the batter, allowing the excess to drip off.
- 4
Fry the Fish
Carefully place the battered cod into the hot oil. Fry in batches for about 4-5 minutes, until golden brown and cooked through. Remove and drain on paper towels.
Fries
- 5
Prepare the Potatoes
Peel and cut the potatoes into fries, about 1/4 inch thick. Soak in cold water for 30 minutes to remove excess starch.
- 6
Slaw
- 7
Mix the Slaw Ingredients
In a large bowl, combine the shredded cabbage, shredded carrot, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Toss until well combined.
- 8
Chill the Slaw
Cover and refrigerate the slaw for at least 30 minutes to allow the flavors to meld.
Sauces
- 9
Make the Tartar Sauce
In a small bowl, mix together the mayonnaise, finely chopped pickles, lemon juice, and capers until well combined.
- 10
Serve with Malt Vinegar
Serve the fish and chips with a side of tartar sauce and malt vinegar for drizzling.