Surf Style Fish And Chips Recipe
coleslaw, fries, tartar sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Coleslaw
Fries
Fish
Tartar Sauce
Method
Coleslaw
- 1
Prepare the Coleslaw
In a large bowl, combine shredded cabbage and grated carrots. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth. Pour the dressing over the cabbage and carrots, and mix until everything is well coated. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Fries
- 2
Prepare the Fries
Peel the russet potatoes and cut them into thin strips. Rinse the cut potatoes in cold water to remove excess starch, then pat them dry with a paper towel. In a deep pot, heat vegetable oil to 350°F (175°C). Carefully add the fries in batches to avoid overcrowding. Fry for about 5-7 minutes or until golden brown and crispy. Remove with a slotted spoon, drain on paper towels, and sprinkle with salt while hot.
Fish
- 3
Prepare the Fish
In a mixing bowl, combine flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the beer (or sparkling water) until the batter is smooth. Heat oil in a pan to 350°F (175°C). Dip the fish fillets into the batter, allowing excess to drip off. Carefully place the battered fish into the hot oil and fry for about 4-5 minutes on each side until golden and crispy. Remove from oil and drain on paper towels. Serve with lemon wedges.
Tartar Sauce
- 4
Prepare the Tartar Sauce
In a small bowl, combine mayonnaise, chopped dill pickles, chopped capers, lemon juice, salt, and black pepper. Mix well until all ingredients are blended. Refrigerate until ready to serve.
