Beer-Battered Fish & Chips Recipe

Pickled Onion

In a jar, combine the sliced onion, vinegar, sugar, and salt. Let it sit for at least 30 minutes to pickle.

Slaw

In a bowl, mix together the shredded cabbage, grated carrot, mayonnaise, apple cider vinegar, salt, and pepper. Refrigerate until serving.

Tartar Sauce

In a bowl, combine the mayonnaise, dill pickles, lemon juice, capers, and salt. Mix well and refrigerate.

Fries

Cut the russet potatoes into thick-cut fries. Rinse in cold water, then pat dry. Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes. Drain on paper towels and season with salt.

Fish

In a bowl, whisk together flour, baking powder, salt, and pepper. Gradually add beer until you achieve a smooth batter. Dip each haddock fillet in the batter and fry in hot oil (350°F/175°C) until golden brown and cooked through, about 4-5 minutes. Drain on paper towels.

Serve the beer-battered fish with thick-cut fries, seasoned slaw, pickled onions, preserved lemon, and tartar sauce on the side.