Fish And Chips Recipe
beer-battered atlantic haddock, french fries, coleslaw, and tartar sauce
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Ingredients
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Fish
Fries
Coleslaw
Tartar Sauce
Method
Fish
- 1
Prepare the Batter
In a large bowl, combine the all-purpose flour, baking powder, salt, and black pepper. Gradually whisk in the beer until the batter is smooth and well combined. Let it sit for 15 minutes.
- 2
Fry the Fish
Heat the oil in a deep frying pan or deep fryer to 350°F (175°C). Dip each haddock fillet into the batter, ensuring it's well coated, and carefully place it in the hot oil. Fry until golden brown and cooked through, about 4-5 minutes per side. Remove and place on paper towels to drain excess oil.
Fries
- 3
Prepare the Potatoes
Peel and cut the potatoes into thick strips for fries. Rinse them in cold water and dry thoroughly with a kitchen towel. This helps to achieve a crispy texture.
- 4
Fry the Fries
In the same oil used for frying the fish, cook the potato strips in batches until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt to taste.
Coleslaw
- 5
Mix the Coleslaw
In a large bowl, combine the shredded cabbage and grated carrot. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and salt. Pour the dressing over the cabbage mixture and toss to combine. Refrigerate for at least 30 minutes before serving.
Tartar Sauce
- 6
Make the Tartar Sauce
In a small bowl, mix together the mayonnaise, chopped pickles, lemon juice, capers, and dill. Stir until well combined and refrigerate until ready to serve.
