Genuine Fish & Chips Recipe
10oz. haddock filet in Smithwick's Irish Ale batter, with French fries, coleslaw and tartar sauce.
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Ingredients
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Fish
French Fries
Coleslaw
Tartar Sauce
Method
Fish Preparation
- 1
Prepare the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the Smithwick's Irish Ale until the batter is smooth and thick.
- 2
Heat the Oil
In a deep frying pan or heavy pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Coat and Fry the Fish
Dip the haddock filet into the batter, ensuring it is fully coated. Carefully place it in the hot oil and fry for about 5-7 minutes or until golden brown and cooked through. Remove and drain on paper towels.
French Fries Preparation
- 4
Prepare the Potatoes
Peel and cut the russet potatoes into thin strips resembling fries. Soak them in cold water for at least 30 minutes to remove excess starch.
- 5
Fry the Potatoes
Remove the potatoes from the water, pat them dry with paper towels. Fry them in the same oil used for the fish until golden brown and crispy, about 5-6 minutes. Season with salt to taste.
Coleslaw Preparation
- 6
Prepare the Vegetables
Finely shred the green cabbage and grate the carrot. In a bowl, combine the cabbage and carrot.
- 7
Make the Dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
- 8
Combine
Pour the dressing over the cabbage and carrot mixture. Toss well to combine. Refrigerate for at least 30 minutes before serving.
Tartar Sauce Preparation
- 9
Mix the Sauce
In a small bowl, mix the mayonnaise, chopped dill pickles, lemon juice, capers, salt, and black pepper until well combined. Adjust seasoning to taste.
