Fish & Chips (d, G, F) Recipe
Beer battered cod, house tarter, malt vinegar, seasoned fries
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Ingredients
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Fish
Fries
Tartar Sauce
Serving
Method
Preparation of Fish
- 1
Make the Batter
In a large bowl, combine the flour, baking powder, salt, and black pepper. Gradually whisk in the beer until smooth and combined. Set aside.
- 2
Prepare the Cod
Pat the cod fillets dry with paper towels. Season with salt and black pepper. Dip each fillet into the batter ensuring they are coated evenly.
Preparation of Fries
- 3
Cut the Potatoes
Peel the potatoes and cut them into thick strips (about 1/4 inch).
- 4
Fry the Potatoes
Heat oil in a large pot or deep fryer to 350°F (175°C). Fry the potato strips in batches for about 5-7 minutes until golden brown. Remove and drain on paper towels. Season with salt and black pepper while hot.
Frying the Fish
- 5
Heat the Oil
In the same pot or deep fryer, heat the oil back to 350°F (175°C).
- 6
Fry the Cod
Carefully place the battered cod fillets in the hot oil, frying in batches to avoid overcrowding. Cook for 4-6 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels.
Making Tartar Sauce
- 7
Combine Ingredients
In a bowl, mix together the mayonnaise, dill pickles, lemon juice, capers, salt, and black pepper until well combined. Adjust seasoning to taste.
Serving
- 8
Plate the Dish
Serve the hot fish and chips immediately, drizzled with malt vinegar to taste, alongside the homemade tartar sauce.