Triple " B " Fish & Chips Recipe
Pub Style Beer Battered Cod Filets Fried Golden Brown and Served with French Fried Potatoes, House Made Coleslaw, Lemon Aioli Tarter Sauce, Fresh Lemon Wedge.
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Ingredients
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Fish & Chips
Coleslaw
Lemon Aioli Tartar Sauce
For Serving
Method
Fish & Chips Preparation
- 1
Prepare the Beer Batter
In a mixing bowl, combine 1 cup of all-purpose flour, 1 tsp of baking powder, 1 tsp of salt, and 1 tsp of black pepper. Gradually whisk in 1 cup of beer until the batter is smooth and free of lumps.
- 2
Heat the Oil
In a large heavy-bottomed pot, heat 4 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature for accuracy.
- 3
Batter the Cod
Pat the cod filets dry with paper towels. Dip each filet into the beer batter, allowing excess batter to drip off before carefully placing them in the hot oil.
- 4
Fry the Fish
Fry the battered cod for about 4-5 minutes, or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
- 5
Cook the French Fries
While the fish is frying, prepare the french fries according to package instructions or fry homemade fries until golden and crispy.
Coleslaw Preparation
- 6
Mix Coleslaw Ingredients
In a large mixing bowl, combine 4 cups of shredded green cabbage and 1 cup of shredded carrots.
- 7
Make the Dressing
In a separate bowl, whisk together 1 cup of mayonnaise, 2 tbs of apple cider vinegar, 1 tbs of sugar, 1 tsp of salt, and 1 tsp of black pepper until well combined.
- 8
Combine and Chill
Pour the dressing over the cabbage and carrots, tossing to combine. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Lemon Aioli Tartar Sauce Preparation
- 9
Mix Sauce Ingredients
In a bowl, combine 1 cup of mayonnaise, 1 tbs of dijon mustard, 2 tbs of chopped capers, 2 tbs of fresh lemon juice, and 2 tbs of chopped fresh parsley.
- 10
Season and Serve
Season with salt and black pepper to taste. Mix well and refrigerate until ready to serve.
Serving Suggestion
- 11
Plate the Dish
Serve the beer-battered cod filets alongside a generous serving of french fries, a side of coleslaw, and a small bowl of the lemon aioli tartar sauce. Garnish with fresh lemon wedges.