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
Potatoes
Coleslaw
Sauce
Garnish
Method
Fish
- 1
Prepare the Batter
In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the beer until smooth and let it rest for 15 minutes.
- 2
Heat the Oil
In a deep frying pan or a deep fryer, heat the vegetable oil to 350°F (175°C).
- 3
Batter the Cod
Dip each cod filet into the batter, ensuring they are fully coated.
- 4
Fry the Cod
Carefully place the battered cod filets in the hot oil and fry for 4-5 minutes or until they are golden brown. Remove and drain on paper towels.
Potatoes
Coleslaw
- 7
Mix the Coleslaw
In a large bowl, combine the shredded cabbage, grated carrot, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Toss well until everything is coated and mixed.
- 8
Chill
Cover and refrigerate the coleslaw for at least 30 minutes before serving.
Sauce
- 9
Prepare the Tarter Sauce
In a small bowl, mix together mayonnaise, Dijon mustard, chopped capers, lemon juice, salt, and black pepper until well combined.
Serve
- 10
Assemble the Dish
On a plate, serve the golden fried cod filets alongside the crispy fries, a generous scoop of coleslaw, and a small bowl of lemon aioli tartar sauce. Garnish with fresh lemon wedges.