Fish N' Chips Recipe
BEER BATTERED LOCAL FISH, HOUSE CUT FRIES, TARTAR, COLESLAW
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Ingredients
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Fish
Fries
Tartar Sauce
Coleslaw
Method
Preparing the Fries
- 1
Cut and Soak Potatoes
Wash and cut the russet potatoes into thick fries. Soak them in cold water for at least 30 minutes to remove excess starch.
- 2
Fry the Potatoes
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Dry the soaked fries and fry them in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with salt.
Making the Tartar Sauce
- 3
Combine Ingredients
In a bowl, mix the mayonnaise, dill pickles, capers, lemon juice, salt, and black pepper. Adjust seasoning to taste. Refrigerate until ready to serve.
Preparing the Coleslaw
- 4
Mix Coleslaw Ingredients
In a large bowl, combine shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix well and refrigerate until serving.
Frying the Fish
- 5
Prepare the Batter
In a bowl, whisk together flour, beer, baking powder, salt, and black pepper until smooth.
- 6
Fry the Fish
Dip each fish fillet into the batter, allowing excess to drip off. Carefully place into the hot oil and fry until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
Serving
- 7
Plate the Dish
Serve the beer-battered fish alongside the house-cut fries, a generous dollop of tartar sauce, and a side of coleslaw.
