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Restaurants›Rodney's Oyster House Calgary›Fish & Chips Recipe

Fish & Chips Recipe

Inspired by Rodney's Oyster House Calgary

Time1h

Serves2

Two piece haddock, hand cut skinny fries, house made tartar sauce & coleslaw

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Ingredients

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Fish

2 pieces Haddock fillets

1 cup 00 bread flour

1 cup Cornstarch

1 tsp Baking powder

1 cup Beer (lager or ale)

1 tsp Celtic sea salt

to taste white, green, and black pepper

as needed Oil (for frying)

Fries

4 medium Russet potatoes

to taste Celtic sea salt

as needed Oil (for frying)

Tartar Sauce

1 cup Mayonnaise

2 tbs Dill pickles (finely chopped)

1 tbs Capers (finely chopped)

1 tsp ReaLemon lemon juice

to taste Celtic sea salt

to taste white, green, and black pepper

Coleslaw

2 cups Green cabbage (shredded)

1 medium Carrot (shredded)

1 cup Mayonnaise

2 tbs Apple cider vinegar

1 tbs sugar

to taste Celtic sea salt

to taste white, green, and black pepper

Method

Preparation

1

Prepare the Tartar Sauce

In a bowl, combine mayonnaise, chopped dill pickles, chopped capers, lemon juice, salt, and pepper. Mix well and refrigerate until ready to use.

2

Make the Coleslaw

In a separate bowl, mix shredded cabbage and carrot. In another bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour over the cabbage mixture and toss to combine. Refrigerate until serving.

Cooking

3

Prepare the Fries

Peel and cut the russet potatoes into skinny fries. Rinse under cold water and pat dry. Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden and crispy, about 4-5 minutes per batch. Drain on paper towels and season with salt.

4

Cook the Fish

In a bowl, whisk together flour, cornstarch, baking powder, salt, and pepper. Gradually add beer to form a smooth batter. Heat oil in a deep fryer or large pot to 350°F (175°C). Dip each haddock fillet into the batter and carefully place in the hot oil. Fry until golden brown, about 4-6 minutes. Drain on paper towels.