Fish & Chips Recipe
beer-battered atlantic cod, coleslaw, tartar sauce
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Ingredients
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Fish
Chips
Coleslaw
Tartar Sauce
Method
Prep Work
- 1
Prepare the Potatoes
Peel the russet potatoes and cut them into thick strips to form chips. Rinse in cold water and pat dry.
- 2
Make the Coleslaw
In a large bowl, combine shredded cabbage, grated carrots, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix until well combined and refrigerate.
- 3
Prepare the Tartar Sauce
In a small bowl, mix together mayonnaise, finely chopped pickles, lemon juice, salt, and black pepper. Adjust seasoning to taste.
Cooking Fish and Chips
- 4
Prepare the Frying Oil
In a large pot or deep fryer, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 5
Make the Batter
In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, salt, black pepper, and beer. Whisk until smooth.
- 6
Fry the Chips
Carefully add the potato strips to the hot oil in batches, frying until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt.
- 7
Fry the Fish
Dip each cod fillet into the beer batter, allowing excess to drip off. Carefully place in the hot oil and fry for 4-5 minutes or until golden brown and cooked through. Remove and drain on paper towels.
Serving
- 8
Plate the Dish
Serve the beer-battered fish with a generous portion of chips, a side of coleslaw, and tartar sauce for dipping.
