Recipe courtesy of The Red Door

Fish and Chips

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  • Level: Intermediate
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 4 servings
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Beer Batter and Cod:

1 1/2 pounds Alaskan cod fillets

2 2/3 cups pale ale, or beer of your choice 

2 eggs 

8 teaspoons garlic powder 

8 teaspoons onion powder 

2 1/2 teaspoons seafood seasoning, such as Old Bay 

2 teaspoons baking powder 

2 teaspoons salt 

1 teaspoon ground black pepper 

1/2 teaspoon cayenne pepper 

1 cup plus 2 tablespoons cornstarch 

1 1/3 cups all-purpose flour, plus additional for coating fish

Oil, for frying


2 2/3 cups mayonnaise

2/3 cup dill relish 

1 tablespoon dried parsley

1/2 teaspoon finely ground black pepper

1/2 teaspoon salt 

1/3 cup diced celery 

1/3 cup diced yellow onion 

2 teaspoons lemon juice 

1/2 teaspoon hot sauce, such as Tabasco 

Serving suggestions: French fries, coleslaw, lemon slices


Special equipment:
a deep-fryer
  1. For the beer batter and cod: Portion cod into pieces weighing approximately 2 ounces each.
  2. Pour beer into a large bowl. Add eggs, garlic powder, onion powder, seafood seasoning, baking powder, salt, pepper and cayenne, then add cornstarch. Whisk in flour until batter is smooth and thick (like pancake batter).
  3. Heat oil in a fryer to 350 degrees F. Lightly flour each piece of cod, then dip in beer batter and fry until crispy and golden brown, 5 to 7 minutes.
  4. For the tartar sauce: Combine mayonnaise, dill relish, parsley, pepper and salt in a large bowl. Process celery, onion, lemon juice and hot sauce in a food processor until onion and celery are very finely chopped. Add contents from the food processor to the bowl. Mix together until well incorporated.
  5. Serve fish with French fries, coleslaw, tartar sauce and lemon slices.