Fish & Chips Recipe
Beer battered, flaky, white fish fried golden brown, served with hand-cut fries, cole slaw & tartar sauce.
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Ingredients
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Fish
Fries
Coleslaw
Tartar Sauce
Method
Fish
- 1
Prepare the Batter
In a mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper. Gradually pour in the beer, whisking until the batter is smooth and well combined.
- 2
Heat the Oil
In a large, deep skillet or fryer, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 3
Batter the Fish
Dip each piece of white fish fillet into the batter, ensuring it is fully coated.
- 4
Fry the Fish
Carefully place the battered fish into the hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.
Fries
- 5
Prepare the Potatoes
Peel the russet potatoes and cut them into thick fries. Rinse them in cold water to remove excess starch, then pat dry with paper towels.
- 6
Heat the Oil
In a separate deep fryer or pot, heat the oil to 350°F (175°C).
- 7
Fry the Potatoes
Fry the potatoes in batches for about 5-6 minutes until they are golden and crispy. Remove and drain on paper towels, then season with salt.
Coleslaw
- 8
Prepare the Vegetables
Shred the green cabbage and carrots using a box grater or food processor.
- 9
Mix the Dressing
In a large bowl, combine the mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix well until smooth.
- 10
Combine
Add the shredded cabbage and carrots into the dressing. Toss well to combine, ensuring all vegetables are coated.
- 11
Chill
Cover the coleslaw and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Tartar Sauce
- 12
Mix the Ingredients
In a small bowl, combine the mayonnaise, chopped dill pickles, lemon juice, capers, salt, and black pepper. Mix until well blended.
- 13
Chill
Refrigerate the tartar sauce for at least 15 minutes to enhance the flavors before serving.
