Fish & Chips Recipe
Beer battered and fried Haddock served with coleslaw, fries, and tartar sauce.
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Ingredients
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Fish
Fries
Coleslaw
Tartar Sauce
Method
Fish Preparation
- 1
Prepare the Battering Mixture
In a mixing bowl, combine 1 cup of all-purpose flour, 1 tsp of baking powder, 1 tsp of salt, and 1 tsp of black pepper. Gradually whisk in 1 cup of beer until the batter is smooth and free of lumps.
- 2
Heat Oil
In a large heavy-bottomed pot, heat 4 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Dip and Fry the Haddock
Pat the haddock fillets dry with paper towels. Dip each fillet into the batter, allowing excess to drip off. Carefully place the battered fillets into the hot oil. Fry for 4-5 minutes or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
Fries Preparation
- 4
Prepare the Potatoes
Peel the russet potatoes and cut them into thick fries. Rinse the cut fries in cold water and pat dry with paper towels.
- 5
Heat Oil for Frying
In another pot or deep fryer, heat 4 cups of vegetable oil to 350°F (175°C).
- 6
Fry the Potatoes
Carefully add the fries to the hot oil and fry for 5-7 minutes or until golden and crispy. Remove them with a slotted spoon and drain on paper towels. Season with salt to taste.
Coleslaw Preparation
- 7
Shred the Vegetables
Finely shred 4 cups of green cabbage and grate 1 large carrot.
- 8
Make the Dressing
In a large bowl, combine 1 cup of mayonnaise, 2 tbsp of apple cider vinegar, 1 tbsp of sugar, and season with salt and black pepper to taste.
- 9
Combine and Chill
Add the shredded cabbage and carrot to the dressing, mixing well. Cover and refrigerate for at least 30 minutes before serving.
Tartar Sauce Preparation
- 10
Mix the Ingredients
In a small bowl, combine 1 cup of mayonnaise, 1 cup of finely chopped dill pickles, 2 tbsp of lemon juice, and 1 tbsp of capers. Stir well until blended.
- 11
Season to Taste
Add salt and black pepper to the tartar sauce, adjusting according to your preference.