Fish & Chips Recipe
Beer-battered cod served with fries and tartar sauce.
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Ingredients
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For the Fish
For the Fries
For the Tartar Sauce
Method
For the Fish
- 1
Prepare the Batter
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and beer until smooth. Let the batter rest for about 15 minutes.
- 2
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 3
Batter and Fry the Cod
Dip each cod fillet into the batter, ensuring it is well-coated. Carefully place the battered fillets into the hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes, or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
For the Fries
- 4
Prepare the Potatoes
Peel the potatoes and cut them into thin strips or wedges, about 1/4 inch thick.
- 5
Heat the Oil
In a separate large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 6
Fry the Potatoes
Carefully add the cut potatoes to the hot oil in batches, frying for about 5-6 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt to taste.
For the Tartar Sauce
- 7
Mix the Sauce
In a small bowl, combine mayonnaise, dill pickles, capers, lemon juice, and Dijon mustard. Stir well and season with salt and black pepper to taste. Refrigerate until ready to serve.