Shore Lunch Fish + Chips Recipe
salt + vinegar fries, slaw, tartar sauce
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Ingredients
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For the Fish
For the Salt + Vinegar Fries
For the Slaw
For the Tartar Sauce
Method
Frying the Fish
- 1
Prepare the Batter
In a bowl, combine flour, cornstarch, baking powder, salt, and pepper. Slowly whisk in the beer until smooth. Set aside.
- 2
Fry the Fish
Heat the vegetable oil in a deep fryer or large pot to 350°F (180°C). Dredge the fish fillets in the batter and carefully place in the hot oil. Fry until golden brown, about 4-5 minutes. Remove and drain on paper towels.
Preparing the Fries
- 3
Cut and Soak Potatoes
Cut the russet potatoes into fries and soak them in cold water for at least 30 minutes. Drain and pat dry.
- 4
Making the Slaw
- 5
Combine Ingredients
In a large bowl, mix shredded cabbage and carrots. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour the dressing over the slaw and toss to combine. Refrigerate until serving.
Preparing the Tartar Sauce
- 6
Mix the Sauce
In a bowl, combine mayonnaise, pickles, capers, lemon juice, and dijon mustard. Mix well and season with salt to taste.