Fish & Chips Recipe
Light, crispy in-house beer-battered Atlantic cod served with a tangy malt vinegar coleslaw and French fries
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Ingredients
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French Fries
Method
Preparation
Make the Coleslaw
In a large bowl, combine the sliced cabbage and grated carrot. In a separate bowl, mix together the mayonnaise, malt vinegar, sugar, salt, and pepper. Pour the dressing over the cabbage mixture and toss to combine. Refrigerate for at least 30 minutes before serving.
Make the Beer Batter
In a mixing bowl, whisk together the flour, baking powder, salt, and black pepper. Gradually add the beer, stirring until smooth and combined.
Fry the Fish
Dip each cod fillet into the beer batter, allowing the excess to drip off. Carefully place the battered fish into the hot oil and fry until golden brown and cooked through, about 4-5 minutes. Remove and drain on paper towels.
