Fish and Chips
A fool proof way to make a super light fish and chips batter with or without beer.
Ingredients
Fish
- 2 8oz cod filets
- 1 tsp salt
- ¼ cup flour
Wet batter
- ½ cup flour
- ½ tbsp garlic powder
- ½ tbsp onion powder
- ½ tbsp salt
- 1 tsp black pepper
- 170 ml carbonated water or beer
- 3 ice cubes
Tartar sauce
- ½ cup mayo
- 1 tbsp whole grain dijon mustard
- 1½ tbsp diced pickles
- 1 tbsp lemon juice
- 2 tsp worcestershire
- 1 tsp dry dill
- ½ tsp salt
- 1 tsp black pepper
Chips
- 3 russet potatoes
Instructions
Fish
- Begin to preheat your oil to 350F to save time because you want to fry immediately after dipping into wet batter.
- Cut your cod filets into desired size. I like to cut them diagonally to maximize the crunchy bits.
- Season fish lightly with salt then cover in flour.2 8oz cod filets, 1 tsp salt, ¼ cup flour
- Mix together all your wet batter ingredients in a bowl. The consistency should be runnier than pancake batter. If it is too thick, add more beer or carbonated water.½ cup flour, ½ tbsp garlic powder, ½ tbsp onion powder, ½ tbsp salt, 1 tsp black pepper, 170 ml carbonated water or beer, 3 ice cubes
- Dip the flour-coated fish into the mixed wet batter and immediately drop into hot oil for 5-8 minutes or until golden brown. Fish cooks quick so I remove right when I see the golden color.
- Sprinkle with more salt to taste on top.
Chips
- Cut your potatoes into your desired size. I like the traditional thicker cut chips.3 russet potatoes
- Soak potatoes in water then drain and allow to dry.
- Fry at 325F for 10 minutes to get them soft.
- Raise oil temperature to 400F and fry again for 5-10 minutes to get them golden and crispy.
Tartare Sauce
- Mix together all sauce ingredients into a bowl and enjoy.½ cup mayo, 1 tbsp whole grain dijon mustard, 1½ tbsp diced pickles, 1 tbsp lemon juice, 2 tsp worcestershire, 1 tsp dry dill, ½ tsp salt, 1 tsp black pepper