Fish & Chips Recipe
Beer battered whitefish fried golden brown. Served with fries & coleslaw.
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Ingredients
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Fish
Fries
Coleslaw
Method
Fish
- 1
Prepare the Battering Mixture
In a mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper. Gradually whisk in the beer until the mixture is smooth and free of lumps.
- 2
Heat Oil
In a deep fryer or a large heavy pot, heat the oil to 350°F (175°C). Ensure the oil is hot enough to create a crispy batter.
- 3
Batter and Fry the Fish
Dip each whitefish fillet into the batter, allowing the excess to drip off. Carefully place the battered fish into the hot oil. Fry for about 5-6 minutes until golden brown and cooked through. Remove and drain on paper towels.
Fries
- 4
Prepare the Potatoes
Peel the potatoes and cut them into thick fries. Rinse them in cold water to remove excess starch.
- 5
Fry the Potatoes
In the same oil used for the fish, fry the potatoes until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels, then season with salt to taste.
Coleslaw
- 6
Mix the Coleslaw Ingredients
In a large bowl, combine the shredded cabbage and grated carrot. In a separate bowl, mix the mayonnaise, apple cider vinegar, sugar, and salt until well combined.
- 7
Combine and Chill
Pour the dressing over the cabbage and carrot mixture. Toss to combine well. Refrigerate for at least 30 minutes before serving to allow flavors to meld.