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Ingredients
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Fish
Fries
Coleslaw
Tartar Sauce
Method
Fish
- 1
Prepare the Batter
In a large bowl, combine flour, cornstarch, baking powder, salt, and black pepper. Slowly whisk in the cold beer or sparkling water until the mixture is smooth and well combined. Set aside.
- 2
Heat the Oil
In a deep frying pan or a deep fryer, heat the oil to 350°F (175°C).
- 3
Fry the Fish
Dip each fish fillet into the batter, allowing excess to drip off. Carefully place the battered fish into the hot oil and fry for about 4-5 minutes, or until golden brown and crispy. Remove and drain on paper towels.
Fries
- 4
Prepare the Potatoes
Peel and cut the russet potatoes into fries. Rinse them in cold water to remove excess starch and pat dry with paper towels.
- 5
Fry the Fries
In a separate frying pan or deep fryer, heat the oil to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels, then sprinkle with salt to taste.
Coleslaw
- 6
Mix the Coleslaw
In a large bowl, combine the shredded cabbage and carrots. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth. Pour the dressing over the cabbage mixture and toss until well coated. Refrigerate until ready to serve.
Tartar Sauce
- 7
Prepare the Tartar Sauce
In a small bowl, mix the mayonnaise, dill pickle relish, chopped capers, lemon juice, salt, and black pepper until well combined. Adjust seasoning to taste.