Fish & Chips Recipe
Beer battered fish with chips and tartar sauce.
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Ingredients
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For the Fish
For the Chips
For the Tartar Sauce
Method
Preparing the Chips
- 1
Cut the Potatoes
Peel the potatoes and cut them into thick chips, about 1 inch wide.
- 2
Rinse and Soak
Rinse the chips in cold water to remove excess starch. Soak them in cold water for at least 30 minutes.
- 3
Preheat the Oil
In a large pot or deep fryer, heat the oil to 350°F (175°C).
- 4
Fry the Chips
Fry the soaked chips in batches until golden brown and crispy, about 5-7 minutes per batch. Remove with a slotted spoon and drain on paper towels. Season with salt.
Preparing the Fish
- 5
Make the Batter
In a bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper. Gradually add the beer, mixing until smooth.
- 6
Heat the Oil
In a separate pot, heat the oil to 350°F (175°C) for frying the fish.
- 7
Coat the Fish
Dip each fish fillet into the batter, allowing excess to drip off.
- 8
Fry the Fish
Carefully place the battered fish into the hot oil and fry for about 4-5 minutes or until golden brown and cooked through. Remove and drain on paper towels.
Making the Tartar Sauce
- 9
Combine Ingredients
In a bowl, mix together mayonnaise, dill pickles, capers, and lemon juice.
- 10
Season
Taste and adjust seasoning with salt and black pepper as desired.
Serving
- 11
Plate the Dish
Serve the hot, crispy fish alongside the chips and a generous dollop of tartar sauce.