Fish N’ Chips Recipe
Beer battered cod served with fries, tartar sauce, and coleslaw.
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Ingredients
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Fish
Fries
Tartar Sauce
Coleslaw
Method
Fish
- 1
Prepare the Batter
In a large bowl, combine the flour, baking powder, salt, and black pepper. Gradually whisk in the beer until the mixture is smooth and free of lumps.
- 2
Heat the Oil
In a deep fryer or large pot, heat the oil to 350°F (175°C).
- 3
Batter the Fish
Dip each cod fillet into the batter, allowing the excess to drip off.
- 4
Fry the Fish
Carefully place the battered fish into the hot oil. Fry for about 4-5 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.
Fries
- 5
Prepare the Potatoes
Peel the potatoes and cut them into thin strips. Rinse them in cold water and pat dry.
- 6
Heat the Oil
In the same fryer or pot, heat the oil to 350°F (175°C) again after frying the fish.
- 7
Fry the Potatoes
Carefully add the potato strips to the hot oil in batches. Fry for about 4-5 minutes until golden and crispy. Remove and sprinkle with salt.
Tartar Sauce
- 8
Mix Ingredients
In a small bowl, combine the mayonnaise, pickles, capers, lemon juice, and dijon mustard. Stir well to combine.
Coleslaw
- 9
- 10
Mix the Dressing
In a large bowl, combine the mayonnaise, apple cider vinegar, sugar, and salt. Whisk until smooth.
- 11
Combine and Chill
Add the shredded cabbage and carrots to the dressing. Toss to coat evenly. Chill in the refrigerator for at least 30 minutes before serving.
