Fish & Chips Recipe
Cod lightly hand coated in our house batter made with Zipline Copper Alt Beer. Fried to perfection and served with fries and our homemade coleslaw and tartar sauce.
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Ingredients
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For the Fish
For the Fries
For the Coleslaw
For the Tartar Sauce
Method
Preparing the Fish
- 1
Make the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the Zipline Copper Alt Beer until the batter is smooth and thick enough to coat the back of a spoon.
- 2
Coat the Cod
Pat the cod fillets dry with paper towels. Dip each fillet into the batter, ensuring it is fully coated.
- 3
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 4
Fry the Fish
Carefully place the coated cod fillets into the hot oil, frying in batches as necessary. Fry for 4-5 minutes or until golden brown and cooked through. Remove and drain on paper towels.
Preparing the Fries
- 5
Cut the Potatoes
Peel and cut the russet potatoes into thin strips for frying.
- 6
Heat the Oil
In a separate pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 7
Fry the Potatoes
Fry the potato strips in batches for 4-6 minutes or until golden brown and crispy. Remove and drain on paper towels. Season with salt to taste.
Preparing the Coleslaw
- 8
Mix the Ingredients
In a large bowl, combine the shredded cabbage, grated carrot, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix well until all ingredients are combined.
Making the Tartar Sauce
- 9
Combine the Ingredients
In a small bowl, mix together the mayonnaise, chopped dill pickles, capers, lemon juice, salt, and black pepper. Stir well to combine.