Smithwick’s Battered Fish And Chips Recipe
FRIES, TARTER SAUCE, NAPA SLAW, MALT VINEGAR
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Ingredients
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Battered Fish
Fries
Tartar Sauce
Napa Slaw
To Serve
Method
Prepare the Fries
- 1
Fry the Potatoes
Peel and cut the Russet potatoes into thick fries. Rinse under cold water and pat dry. Heat the oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with salt to taste.
Make the Tartar Sauce
- 2
Mix Ingredients
In a bowl, combine mayonnaise, sweet pickle relish, lemon juice, chopped capers, and dill weed. Mix well and refrigerate until serving.
Prepare the Napa Slaw
- 3
Toss the Salad
In a large bowl, combine shredded napa cabbage, shredded carrots, and chopped green onions. In a small bowl, whisk together rice vinegar, sesame oil, and salt. Drizzle over the slaw and toss to combine.
Batter and Fry the Fish
- 4
Prepare the Batter
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the Smithwick's beer until smooth.
- 5
Fry the Fish
Dip each cod fillet into the batter, allowing excess to drip off. Carefully lower the fillets into the hot oil and fry until golden brown, about 4-5 minutes. Remove and drain on paper towels.
Serve
- 6
Plate the Dish
Serve the battered fish alongside the fries, napa slaw, and tartar sauce. Drizzle with malt vinegar to taste.
