New England Fish & Chips Recipe
georges bank whitefish, coleslaw, beach fries, tartar
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Ingredients
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Fish
Coleslaw
Beach Fries
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 cold beer (or sparkling water) until the batter is smooth and free of lumps.
- 2
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil to 350°F (175°C) over medium-high heat.
- 3
Coat the Fish
Dip each Georges Bank whitefish fillet into the batter, allowing any excess to drip off.
- 4
Fry the Fish
Carefully place the battered fish in the hot oil, frying in batches if necessary to avoid overcrowding. Fry for about 4-5 minutes or until golden brown and cooked through. Remove and drain on paper towels.
Coleslaw Preparation
- 5
Mix the Vegetables
In a large bowl, combine the shredded cabbage and grated carrots.
- 6
Prepare the Dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
- 7
Combine
Pour the dressing over the cabbage and carrots. Toss until everything is evenly coated. Refrigerate for at least 30 minutes before serving.
Beach Fries Preparation
- 8
Prepare the Potatoes
Rinse the cut russet potatoes in cold water to remove excess starch. Pat dry with paper towels.
- 9
Heat the Oil for Frying
In a deep frying pan or pot, heat the vegetable oil to 350°F (175°C).
- 10
Fry the Potatoes
Carefully add the potatoes to the hot oil in batches. Fry for about 5-7 minutes or until golden brown and crispy. Remove and drain on paper towels, then season with salt while hot.
Tartar Sauce Preparation
- 11
Combine Ingredients
In a small bowl, mix together the mayonnaise, finely chopped dill pickles, capers, lemon juice, salt, and black pepper until well combined. Adjust seasoning to taste.
