Andy’s Old Port Pub Recipe
Make Andy’s Old Port Pub Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beer-Battered Fish & Chips (Main)
Tartar Sauce
Garnish & Serving
Method
Tartar Sauce
- 1
Make the sauce first
In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely diced pickles, 1 tbsp minced shallot, 1 tbsp chopped capers, 1 tsp lemon juice, 1 tbsp chopped parsley, 1/4 tsp black pepper and 1/8 tsp salt. Stir until homogenous, taste and adjust salt or lemon as needed. Refrigerate while you prepare the fish and fries so flavors meld.
Chips (Fries)
- 2
Prepare potatoes
Cut 1 kg potatoes into 3/8–1/2-inch (1 cm) thick fries. Rinse in cold water until water runs clear to remove excess starch, then soak in cold water for 20–30 minutes to crisp. Drain and pat completely dry with clean kitchen towels or paper towels.
- 3
First fry (blanch)
Heat vegetable oil in a deep fryer or heavy Dutch oven to 300°F (150°C). Fry the dried potatoes in batches (do not overcrowd) for 4–5 minutes until just tender but not colored. Remove to a wire rack or paper towel-lined tray. Let cool for at least 10 minutes; you can refrigerate briefly if needed.
- 4
Second fry (crisp)
Raise oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes or until golden brown and crisp. Drain on paper towels, immediately season with 1/2 tsp coarse sea salt and a little freshly ground pepper. Keep warm in a low oven (200°F / 95°C) on a rack while you fry the fish.
Beer-Battered Fish & Frying
- 5
Prepare fish
Pat 1.25 lb fish fillets dry with paper towels and cut into portions about 4–5 oz each. Season both sides lightly with 1 tsp of the sea salt and 1/4 tsp black pepper. Lightly dredge each fillet in 1/2 cup flour (for dusting), shaking off excess—this helps the batter adhere.
- 6
Make the batter
In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, and 1 tsp baking powder with the remaining 1/2 tsp salt and 1/4 tsp black pepper. If using, beat 1 large egg separately and whisk into the dry mix. Gradually whisk in 12 fl oz cold lager (or sparkling water) until a smooth, slightly thick but pourable batter forms. Do not overmix; a few small lumps are fine. Keep batter cold (place bowl over ice briefly) — cold batter plus hot oil yields the best crispness.
- 7
Heat oil and fry fish
Heat oil in the fryer or pot to 350–365°F (175–185°C). Working in small batches, dip each dusted fillet into the batter, allowing excess to drip off, then carefully lower into hot oil. Fry for 4–6 minutes, turning if necessary, until batter is deep golden brown and fish reaches opaque, flaky flesh (internal temp ~145°F / 63°C). Don’t overcrowd; maintain oil temperature between batches. Remove to a wire rack to drain and keep warm.
- 8