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Restaurants›PS.Cafe East Coast Park›Beer-battered Fish & Chips Recipe

Beer-battered Fish & Chips Recipe

Name: PS.Cafe East Coast Parks BEER-BATTERED FISH & CHIPS Recipe
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: British
Ingredients: 1.5 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp baking powder; 1 tsp salt; 0.5 tsp ground black pepper; 1 cups cold beer (lager or pilsner); 2 tbsp ice water (if needed); 4 pieces snapper fillets, skin removed, about 5–6 oz each; 1 tsp sea salt; 0.5 tsp freshly ground black pepper; 0.5 cups all-purpose flour (for dusting); 1.5 cups neutral frying oil (canola, vegetable, peanut); 3 medium russet potatoes; 6 cups cold water (for soaking); 1 tbs cornstarch (optional, for crisper fries); 4 cups vegetable oil (for frying); 1 tsp sea salt (to finish); 0.5 cups mayonnaise; 1 tbs fresh lime juice; 1 tsp finely grated lime zest (preferably kaffir lime if available); 1 clove garlic, minced; 1 leaf finely minced kaffir lime leaf (optional); 0.5 tsp honey or sugar; 0.25 tsp salt; 0.125 tsp freshly ground black pepper; 0.5 cups mayonnaise; 2 tbsp cornichons or dill pickle, finely diced; 1 tbsp capers, rinsed and chopped; 1 tbsp shallot, finely minced; 1 tsp fresh lemon juice

Inspired by PS.Cafe East Coast Park

Time1h 35m

Serves4

Snapper fillets, tartare sauce, kaffir lime aioli

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Ingredients

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Beer Batter & Frying

1 1/2 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Baking powder

1 tsp Celtic sea salt

1/2 tsp ground black pepper

1 cups cold beer (lager or pilsner)

2 tbsp ice water (if needed)

4 pieces snapper fillets, skin removed, about 5–6 oz each

1 tsp sea salt

1/2 tsp freshly ground black pepper

1/2 cups all-purpose flour (for dusting)

1 1/2 cups neutral frying oil (canola, vegetable, peanut)

Chips (Fries)

3 medium russet potatoes

6 cups cold water (for soaking)

1 tbs cornstarch (optional, for crisper fries)

4 cups vegetable oil (for frying)

1 tsp sea salt (to finish)

Kaffir Lime Aioli

1/2 cups Mayonnaise

1 tbs Fresh lime juice

1 tsp finely grated lime zest (preferably kaffir lime if available)

1 clove Garlic, minced

1 leaf finely minced kaffir lime leaf (optional)

1/2 tsp honey or sugar

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

Tartare Sauce

1/2 cups Mayonnaise

2 tbsp cornichons or dill pickle, finely diced

1 tbsp Capers, rinsed and chopped

1 tbsp shallot, finely minced

1 tsp fresh lemon juice

1 tbsp fresh chopped parsley

1/2 tsp Dijon mustard

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

Garnish & Serve

4 pieces lemon wedges

1 tbsp Fresh parsley, chopped

Method

Chips (Fries)

Prep potatoes

Peel (optional) and cut russet potatoes into 1/2-inch to 3/4-inch thick sticks. Place cut potatoes in a large bowl of cold water and soak for at least 30 minutes, preferably 1 hour, to remove excess starch.

Rinse and dry

Drain potatoes, rinse under cold water until water runs clear. Spread on a clean kitchen towel or paper towels and dry thoroughly. If using cornstarch: toss dried fries with 1 tablespoon cornstarch to help crisping, shaking off any excess.

First fry (blanch)

Heat 2 to 3 cups of vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Fry the potato sticks in batches for 4–5 minutes until soft but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels.

Final fry

Increase oil temperature to 375°F (190°C). Fry blanched potatoes in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels, season immediately with sea salt, and keep warm in a low oven while frying remaining batches.

Beer Batter & Frying

Season fish

Pat snapper fillets dry with paper towels. Season both sides with sea salt and freshly ground black pepper. Lightly dust each fillet with 1/2 cup flour (from the flour for dusting) and shake off excess — this helps the batter adhere.

Make the batter

In a medium bowl whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt and 1/2 tsp pepper. Gradually whisk in 1 cup very cold beer until just combined; batter should be thick enough to coat the back of a spoon but still pourable. If batter seems too thick, whisk in up to 2 tbsp ice water. Do not overmix — a few small lumps are fine.

Heat oil

Pour 1.5 cups neutral frying oil into a deep skillet or pot (oil depth about 1.5–2 inches). Heat to 350–375°F (175–190°C). Use a thermometer to maintain temperature.

Batter and fry fish

Working in batches (do not overcrowd), dip each dusted fillet into the beer batter, allowing excess to drip back into the bowl. Carefully lower fillet into hot oil. Fry 3–5 minutes per side (depending on thickness) until batter is deep golden and crisp and fish registers 135–145°F internally and flakes easily. Transfer to a wire rack set over a baking sheet to drain; keep warm in a low oven (200°F / 95°C) if needed while frying remaining pieces.

Drain and season

After frying, briefly season the battered fish with a pinch of salt. Rest 1–2 minutes before serving.

Kaffir Lime Aioli

Combine aioli ingredients

In a small bowl whisk together 1/2 cup mayonnaise, 1 tbsp fresh lime juice, 1 tsp finely grated lime zest, 1 minced garlic clove, finely minced kaffir lime leaf (if using), 1/2 tsp honey, 1/4 tsp salt and 1/8 tsp pepper until smooth and balanced. Taste and adjust acidity, salt, or sweetness as desired. Chill until ready to serve.

Tartare Sauce

Make tartare

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely diced cornichons, 1 tbsp chopped capers, 1 tbsp minced shallot, 1 tsp lemon juice, 1 tbsp chopped parsley and 1/2 tsp Dijon mustard. Season with 1/4 tsp salt and 1/8 tsp pepper. Stir until evenly distributed. Refrigerate until service; chill helps flavors meld.

Garnish & Serve

Plate

Divide fries among four plates. Place one battered snapper fillet on each plate. Spoon or pipe a dollop of tartare sauce and a spoon of kaffir lime aioli alongside. Garnish with lemon wedges and a sprinkle of chopped parsley. Serve immediately while fish and fries are hot and crispy.