Fly Fish & Chips Recipe
Over a half-a-pound of deep fried cod fillets battered with our brown ale, served with tartar sauce and a side of fries
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Ingredients
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Fish
Fries
Tartar Sauce
Method
Preparation of Fish
- 1
Prepare the batter
In a mixing bowl, whisk together the brown ale, all-purpose flour, baking powder, salt, and black pepper until smooth.
- 2
Heat the oil
In a deep pan or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Batter the fish
Dip the cod fillets into the batter, ensuring they are fully coated.
- 4
Fry the fish
Carefully place the battered cod fillets into the hot oil in batches. Fry for about 4-5 minutes or until golden brown and cooked through. Remove and place on a paper towel-lined plate to drain excess oil.
Preparation of Fries
- 5
Cut the potatoes
Wash and peel the potatoes. Cut them into thick strips to make fries.
- 6
Fry the fries
In the same oil used for fish, fry the potato strips in batches for about 4-6 minutes until they are golden and crispy. Remove and place on a paper towel-lined plate to drain. Season with salt and black pepper.
Preparation of Tartar Sauce
- 7
Mix the ingredients
In a small bowl, combine the mayonnaise, dill pickles, lemon juice, capers, and fresh dill. Stir well until all ingredients are blended.