Fish N' Chips Recipe
beer battered haddock, house-cut fries, tarter, lemon
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Ingredients
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Fish
Fries
Tartar Sauce
Garnish
Method
Preparing the Fries
- 1
Cut the Potatoes
Wash and peel the russet potatoes. Cut them into thick strips to form fries.
- 2
Soak the Fries
Soak the cut fries in cold water for at least 30 minutes to remove excess starch.
- 3
Fry the Fries
Heat oil in a deep fryer or large pot to 350°F (175°C). Drain the fries and pat them dry. Fry them in batches until golden brown, about 5-7 minutes. Remove and drain on paper towels, then season with salt.
Preparing the Tartar Sauce
- 4
Mix Ingredients
In a bowl, combine mayonnaise, dill pickles, capers, lemon juice, salt, and pepper. Mix well and adjust seasoning to taste.
Battering and Frying the Fish
- 5
Prepare the Batter
In a bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, and pepper. Gradually pour in the beer while whisking until smooth.
- 6
Heat the Oil
In a deep fryer or large pot, heat the oil to 350°F (175°C).
- 7
Batter the Fish
Dredge each haddock fillet in flour, then dip it into the batter, allowing excess to drip off.
- 8
Fry the Fish
Carefully lower the battered fish into the hot oil. Fry until golden brown, about 4-6 minutes. Remove and drain on paper towels.
Serving
- 9
Plate the Dish
Serve the fried fish alongside the crispy fries. Add a dollop of tartar sauce and garnish with lemon wedges.
