Hand-battered Fish N' Chips Recipe
Two pieces of crisp beer battered fish served with coleslaw, tartar sauce, a lemon wedge and your choice of side.
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Ingredients
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Fish Batter
Coleslaw
Tartar Sauce
Garnish
Method
Preparation of Coleslaw
- 1
Making the Coleslaw
In a large bowl, combine shredded cabbage, grated carrot, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix well and refrigerate until ready to serve.
Preparation of Tartar Sauce
- 2
Making the Tartar Sauce
In a small bowl, mix together mayonnaise, relish, lemon juice, and chopped capers. Season with salt and black pepper to taste. Refrigerate until ready to serve.
Battering and Frying the Fish
- 3
Making the Batter
In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the beer until the batter is smooth and thick.
- 4
Frying the Fish
Heat oil in a deep fryer or large pot to 350°F (175°C). Dip each fish fillet into the batter, allowing excess to drip off, then carefully place in hot oil. Fry for 4-6 minutes until golden brown and crispy. Remove and drain on paper towels.
Serving
- 5
Plating the Dish
Serve the hot, crispy fish with coleslaw, tartar sauce, lemon wedges, and your choice of side.
