Fish & Chips Recipe
beer & tempura battered ling cod, thick cut frites, coleslaw, house-made tartar sauce
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Ingredients
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Fish & Batter
Frites
Coleslaw
Tartar Sauce
Method
Preparation of Frites
- 1
Prepare the Potatoes
Peel and cut the Russet potatoes into thick-cut fries. Soak them in cold water for at least 30 minutes to remove excess starch, then drain and pat dry.
- 2
Preparation of Coleslaw
- 3
Mix Coleslaw Ingredients
In a large bowl, combine shredded cabbage and carrot. In a separate bowl, mix mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour dressing over the cabbage mixture and toss to combine. Refrigerate until serving.
Preparation of Tartar Sauce
- 4
Make Tartar Sauce
In a bowl, mix together mayonnaise, dill pickles, capers, lemon juice, salt, and pepper. Adjust seasoning to taste. Refrigerate until ready to use.
Cooking the Fish
- 5
Prepare the Batter
In a bowl, mix flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in the beer until the batter is smooth and thick.
- 6
Fry the Fish
Heat oil in a deep fryer or large pot to 350°F (175°C). Dip ling cod fillets into the batter and let excess drip off. Carefully place in hot oil and fry until golden brown, about 4-5 minutes. Remove and drain on paper towels.
