Fish & Chips Recipe
Beer battered cod with tartar sauce.
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Ingredients
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For the Fish
For the Chips
For the Tartar Sauce
Method
For the Fish
- 1
Prepare the Batter
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Slowly pour in the beer while whisking until the batter is smooth and thick. Let it sit for about 15 minutes.
- 2
Heat the Oil
In a deep frying pan or a heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small amount of batter into the oil; it should sizzle and rise to the surface.
- 3
Fry the Cod
Pat the cod fillets dry with paper towels. Dip each fillet into the batter, allowing the excess to drip off. Carefully lower the battered fillets into the hot oil, frying a few at a time to avoid overcrowding. Fry for about 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
For the Chips
- 4
Prepare the Potatoes
Peel the russet potatoes and cut them into thick strips (about 1/2 inch wide). Soak the potato strips in cold water for at least 30 minutes to remove excess starch, then drain and pat them dry.
- 5
Heat the Oil
Using the same oil you used for frying the fish, heat it again to 350°F (175°C).
- 6
Fry the Chips
Fry the potato strips in batches for about 5-7 minutes, or until they are golden and crispy. Remove from the oil and place on paper towels to drain. Sprinkle with salt while hot.
For the Tartar Sauce
- 7
Mix the Sauce
In a small bowl, combine the mayonnaise, dill pickle relish, lemon juice, capers (if using), and chopped dill. Mix well until all ingredients are combined. Season with salt and black pepper to taste.