Fish & Chips Recipe
ale battered line-caught cod, triple cooked chips, tartar sauce
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Ingredients
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For the Fish
For the Chips
For the Tartar Sauce
Method
Preparing the Chips
- 1
Pre-cook the Potatoes
Peel and cut the Russet potatoes into thick chips. Rinse them under cold water to remove excess starch. Boil in salted water for about 5 minutes until slightly tender but not fully cooked. Drain and allow to cool.
- 2
First Fry
Heat vegetable oil in a deep fryer or large pot to 130°C (265°F). Fry the chips in batches for about 5 minutes until pale but not browned. Remove and drain on paper towels.
- 3
Cool and Repeat
Let the chips cool completely. Increase the oil temperature to 180°C (356°F) and fry the chips again for another 5-7 minutes until golden brown and crispy. Drain and sprinkle with salt.
Preparing the Fish
- 4
Make the Batter
In a mixing bowl, whisk together the all-purpose flour, baking powder, salt, and pepper. Gradually add the ale, mixing until you have a smooth batter.
- 5
Fry the Fish
Heat vegetable oil in a deep fryer or large pot to 180°C (356°F). Dip the cod fillets into the batter, allowing excess to drip off. Fry the fillets in batches for about 6-8 minutes until golden and cooked through. Remove and drain on paper towels.
Making the Tartar Sauce
- 6
Mix Ingredients
In a bowl, combine mayonnaise, chopped pickles, capers, lemon juice, and dill. Stir well until fully blended. Adjust seasoning to taste.
Serving
- 7
Plate the Dish
Serve the fish and chips hot, accompanied by the tartar sauce on the side.
