Fish & Chips Recipe
Beer batter, French fries, house-made tartar, lemon
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Ingredients
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For the Fish
For the Fries
For the Tartar Sauce
For Garnish
Method
Prepare the Tartar Sauce
Make the Tartar Sauce
In a bowl, combine mayonnaise, diced pickles, capers, lemon juice, and fresh dill. Mix well and refrigerate until ready to serve.
Prepare the Fries
Cut and Fry the Potatoes
Peel and cut the russet potatoes into thick strips. Rinse them under cold water to remove excess starch. Pat dry with paper towels. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels. Season with salt to taste.
Prepare the Fish
Make the Beer Batter
In a mixing bowl, combine flour, baking powder, salt, and pepper. Gradually whisk in the beer until smooth and well combined.
Fry the Fish
Dip each fish fillet into the beer batter, allowing excess batter to drip off. Carefully place the battered fish into the hot oil. Fry until golden brown and cooked through, about 5-7 minutes. Remove and drain on paper towels.
Serve
Plate the Dish
Serve the fried fish alongside the French fries. Accompany with house-made tartar sauce and lemon wedges for squeezing.