Landshark® Lager Fish & Chips Recipe
Hand-dipped and fried in LandShark® batter, jalapeño tartar sauce, French fries, cilantro lime coleslaw
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Ingredients
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For the Fish
For the Jalapeño Tartar Sauce
For the French Fries
For the Cilantro Lime Coleslaw
Method
For the Fish
- 1
Prepare the Batter
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the LandShark® Lager until the batter is smooth and slightly thick.
- 2
Heat the Oil
In a deep frying pan or a large pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Dip and Fry the Fish
Pat the fish fillets dry with paper towels. Dip each fillet into the batter, allowing excess to drip off. Carefully place the battered fillets into the hot oil and fry until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
For the Jalapeño Tartar Sauce
- 4
Mix the Ingredients
In a small bowl, combine the mayonnaise, dill pickle relish, finely chopped jalapeños, and lemon juice. Stir well to combine. Season with salt and pepper to taste. Refrigerate until ready to serve.
For the French Fries
- 5
Prepare the Potatoes
Peel and cut the russet potatoes into even strips. Soak them in cold water for 30 minutes to remove excess starch.
- 6
Fry the Potatoes
Drain and pat dry the potato strips. In a separate frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Fry the potato strips in batches until golden and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with salt to taste.
For the Cilantro Lime Coleslaw
- 7
Prepare the Slaw
In a large mixing bowl, combine the shredded cabbage, shredded carrot, and chopped cilantro.
- 8
Dress the Slaw
In a small bowl, whisk together lime juice, olive oil, salt, and black pepper. Pour the dressing over the cabbage mixture and toss to combine. Let it sit for at least 10 minutes before serving.
