Fish & Chips Recipe
Beer battered fish served with fries and tartar sauce.
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Ingredients
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For the Fish
For the Fries
For the Tartar Sauce
Method
Preparing the Fish
- 1
Make the Beer Batter
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper. Gradually whisk in the beer until the mixture is smooth and thick.
- 2
Heat the Oil
In a deep pot or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Coat the Fish
Dip each fish fillet into the beer batter, making sure it is evenly coated.
- 4
Fry the Fish
Carefully place the battered fish fillets into the hot oil, frying them in batches to avoid overcrowding. Fry for about 4-5 minutes or until golden brown and cooked through. Remove and drain on paper towels.
Preparing the Fries
- 5
Cut the Potatoes
Peel the russet potatoes and cut them into thick fries (about 1/4 to 1/2 inch thick).
- 6
Soak the Fries
Place the cut fries in a bowl of cold water and let them soak for at least 30 minutes to remove excess starch.
- 7
Heat the Oil
In a separate deep pot or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 8
Fry the Fries
Drain and pat the soaked fries dry with paper towels. Fry the potatoes in batches for about 5-7 minutes until they are golden brown and crispy. Drain on paper towels and sprinkle with salt.
Making the Tartar Sauce
- 9
Combine Ingredients
In a medium bowl, mix together the mayonnaise, finely chopped dill pickles, capers, lemon juice, and fresh dill until well combined. Adjust seasoning to taste.
Serving
- 10
Plate the Dish
Serve the hot fried fish alongside the crispy fries. Drizzle the tartar sauce over the fish or serve it on the side for dipping.