Served with fries, coleslaw, and tartar sauce.

In a mixing bowl, combine flour, baking powder, salt, and black pepper. Gradually whisk in the beer until the batter is smooth. Let it rest for about 15 minutes.

Prepare the Batter

In a deep pot or fryer, heat the oil to 350°F (175°C).

Heat the Oil

Dip each fish fillet into the batter, ensuring it is fully coated.

Coat the Fish

Carefully place the battered fish into the hot oil. Fry for about 4-5 minutes or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Fish

Peel and cut the potatoes into fries. Rinse them in cold water and pat dry.

Prepare the Potatoes

In a separate pot or fryer, heat oil to 350°F (175°C).

Fry the potatoes in batches for about 5-7 minutes until crispy and golden. Remove and drain on paper towels. Season with salt.

Fry the Potatoes

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

Mix the Coleslaw

In a small bowl, mix together mayonnaise, dill pickles, lemon juice, capers, salt, and black pepper. Adjust seasoning to taste. Refrigerate until serving.

Prepare the Tartar Sauce

beer battered fish n' chips

Recipe information

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