Fish & Chips Recipe
Beer battered cod, crispy fries, coleslaw & homemade tartar sauce
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Ingredients
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Fish
Fries
Coleslaw
Tartar Sauce
Method
Fish Preparation
- 1
Prepare the Batter
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the beer until the batter is smooth and well combined. Set aside.
- 2
Heat the Oil
In a deep fryer or large, deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Batter the Cod
Dip each cod fillet into the batter, coating it evenly. Allow any excess batter to drip off.
- 4
Fry the Cod
Carefully place the battered cod fillets into the hot oil. Fry for 4-5 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
Fries Preparation
- 5
Cut the Potatoes
Peel the russet potatoes and cut them into thick fries or wedges.
- 6
Soak the Potatoes
Soak the cut fries in cold water for at least 30 minutes to remove excess starch.
- 7
Fry the Fries
In the same oil used for the fish, fry the soaked fries in batches for about 5-7 minutes until golden and crispy. Remove and drain on paper towels. Sprinkle with salt while hot.
Coleslaw Preparation
- 8
Combine Ingredients
In a large bowl, mix the shredded cabbage and carrots.
- 9
Make the Dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 10
Toss the Coleslaw
Pour the dressing over the cabbage and carrots. Toss until well combined. Refrigerate for at least 30 minutes before serving.
Tartar Sauce Preparation
- 11
Combine Ingredients
In a mixing bowl, combine mayonnaise, dill pickles, lemon juice, capers, salt, and black pepper. Mix until well combined.
- 12
Chill the Sauce
Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.