Fish And Chips Recipe
Beer-battered cod served with chips and tartar sauce.
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Ingredients
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Fish
Chips
Tartar Sauce
Method
Fish
Prepare the Batter
In a mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper.
Mix the Beer Batter
Gradually whisk in the beer until the batter is smooth and well combined. Let it sit for about 10 minutes.
Heat the Oil
Heat the vegetable oil in a deep pan or fryer to 350°F (175°C).
Fry the Fish
Dip each cod fillet into the batter, allowing excess to drip off, then carefully place into the hot oil.
Cook the Cod
Fry the fish for about 4–5 minutes on each side, or until golden brown and cooked through. Remove and place on paper towels to drain excess oil.
Chips
Prepare the Potatoes
Peel and cut the potatoes into thick strips. Rinse them under cold water and pat dry with paper towels.
Heat the Oil for Chips
In a separate pot, heat vegetable oil to 350°F (175°C).
Fry the Chips
Once the oil is hot, fry the potato strips in batches for about 5–7 minutes until they are golden and crispy. Remove and drain on paper towels.
Season the Chips
Sprinkle with salt immediately while still hot.
Tartar Sauce
Mix Tartar Sauce
In a small bowl, combine mayonnaise, dill pickles, capers, and lemon juice.
Chill the Sauce
Season with salt and black pepper to taste. Mix well and refrigerate until ready to serve.