Fish & Chips Recipe
beer battered mahi mahi, crunchy cabbage slaw, french fries, tartar sauce
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Ingredients
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Beer battered mahi mahi
Cabbage slaw
Crispy french fries
Tartar sauce
Serving
Method
Beer battered mahi mahi
Prepare the fish
Pat the mahi mahi fillets dry with paper towels. If thick, cut into four evenly sized portions. Lightly season with 1/2 tsp salt.
Make the beer batter
In a large bowl whisk together the flour, cornstarch, baking powder, paprika, garlic powder, pepper, and the remaining 1/2 tsp salt. Gradually whisk in the pale beer until smooth. Let rest 10-15 minutes.
Heat the oil
Pour enough vegetable oil into a heavy pot or fryer to reach about 4 inches of depth. Heat to 180°C (350°F).
Batter and fry fish
Pat fillets dry again. Dip each piece into the batter, letting excess drip off. Fry in batches until crispy and golden, about 4-6 minutes per batch. Remove to a rack or paper towels to drain.
Cabbage slaw
Prepare vegetables
Shred green cabbage and carrot; thinly slice red onion.
Make dressing
In a bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and pepper.
Toss and chill
Combine the shredded vegetables with the dressing. Refrigerate for at least 20-30 minutes to meld flavors and achieve crunch.
Adjust seasoning
Taste and adjust salt and pepper as needed before serving.
Crispy french fries
Prepare potatoes
Wash and cut russet potatoes into evenly sized sticks. Soak in cold water 30 minutes to remove excess starch.
Dry and preheat
Drain and pat potatoes completely dry. Heat oil to 160°C (320°F).
First fry (par-cook)
Fry potatoes in batches for 4-6 minutes until pale and tender. Remove and drain on a rack.
Second fry (crisp)
Increase oil to 190°C (375°F). Fry potatoes in batches until crispy and golden, 2-4 minutes. Drain and salt while hot.
Tartar sauce
Combine base
In a small bowl, mix mayonnaise, sweet pickle relish, and lemon juice.
Season and dill
Stir in fresh dill. Season with salt and pepper to taste.
Chill
Cover and refrigerate for at least 15 minutes to allow flavors to meld.
Serving
Plate and serve
Place a piece of beer-battered mahi mahi on each plate, add a side of slaw and fries, and dot with tartar sauce. Garnish with a lemon wedge and enjoy.
