Beer Battered Fish & Chips Recipe
Served with house-made tartar sauce and fries.
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Ingredients
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Fish
Fries
Tartar Sauce
Method
Preparation of Tartar Sauce
- 1
Make the Tartar Sauce
In a medium bowl, combine mayonnaise, finely chopped dill pickles, capers, lemon juice, and fresh dill. Mix well and season with salt to taste. Refrigerate for at least 30 minutes to let the flavors meld.
Preparation of Fries
- 2
Prepare the Fries
Peel and cut the russet potatoes into thick strips. Rinse the fries in cold water to remove excess starch, then pat them dry with paper towels. Heat 4 cups of vegetable oil in a large pot or deep fryer to 350°F (175°C). Fry the potatoes in batches for about 5-6 minutes until they are golden brown and crispy. Drain on paper towels and season with salt.
Preparation of Fish
- 3
Prepare the Fish
Pat the white fish fillets dry with paper towels and season with salt and black pepper on both sides.
- 4
Make the Batter
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and beer until the batter is smooth and well combined.
- 5
Fry the Fish
Heat 4 cups of vegetable oil in a deep pan or fryer to 350°F (175°C). Dip each fish fillet into the batter, allowing excess to drip off, then carefully place it in the hot oil. Fry the fish for about 4-5 minutes on each side until golden brown and cooked through. Remove from oil and place on a paper towel-lined plate to drain.