Lake Erie Fish & Chips Recipe
beer battered lake erie walleye, triple cooked jojo fries, horseradish cole slaw, bertman’s tartar sauce
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Ingredients
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Fish
Jojo Fries
Horseradish Cole Slaw
Bertman’s Tartar Sauce
Method
Fish Preparation
- 1
Make the Beer Batter
In a mixing bowl, combine flour, baking powder, salt, and black pepper. Gradually whisk in the beer until the batter is smooth and free of lumps.
- 2
Fry the Fish
Heat oil in a deep pan to 350°F (175°C). Dip each walleye fillet into the beer batter, allowing excess to drip off. Carefully place the fillets in the hot oil and fry for about 4-6 minutes or until golden brown and cooked through. Remove and drain on paper towels.
Fries Preparation
- 3
Prepare the Potatoes
Wash the russet potatoes and cut them into wedges. Soak in cold water for 30 minutes to remove excess starch, then drain and pat dry.
- 4
Fry the Jojo Fries
Heat oil in a separate deep pan to 325°F (160°C). Fry the potato wedges in batches for about 4-5 minutes until tender but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry the potatoes again for another 3-4 minutes until crispy and golden. Season with salt, pepper, and paprika.
Cole Slaw Preparation
- 5
Mix the Cole Slaw
In a large bowl, combine shredded cabbage, grated carrots, mayonnaise, horseradish, apple cider vinegar, salt, and pepper. Mix well and refrigerate for at least 30 minutes before serving.
Tartar Sauce Preparation
- 6
Make the Tartar Sauce
In a bowl, combine mayonnaise, sweet pickle relish, horseradish, lemon juice, salt, and pepper. Mix well and refrigerate until ready to serve.