Fish & Chips Recipe
Beer-battered fish 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
Prepare the Tartar Sauce
- 1
In a bowl, combine the mayonnaise, dill pickles, capers, lemon juice, and fresh dill. Mix well and refrigerate until ready to serve.
Prepare the Fries
- 2
Peel and cut the russet potatoes into thick fries. Rinse them in cold water and pat dry. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels, sprinkling with salt to taste.
Prepare the Fish
- 3
In a bowl, whisk together the flour, baking powder, salt, and black pepper. Gradually whisk in the beer until the batter is smooth and thick. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Dip each fish fillet into the batter and carefully lower into the hot oil. Fry the fish until golden brown and crispy, about 4-6 minutes per side. Remove and drain on paper towels.
Serve
- 4
Serve the beer-battered fish with crispy fries and a side of tartar sauce for dipping.