Easy Fish and Chips
- Level: Intermediate
- Yield: 4 servings
- Total: 1 hr 10 min
- Active: 55 min
Ingredients
4 cups vegetable oil, for frying
3 cups all-purpose flour, plus more to dust fish
2 tablespoons cornstarch
1 tablespoon baking powder
Salt and freshly ground black pepper
2 bottles wheat beer
2 eggs, whisked
3 pounds cod fillets, cut in nice pieces
Homemade Chips, recipe follows
Lemon wedges, for serving
Malt vinegar, for serving
Tangy Tarter Sauce, recipe follows
Homemade Chips:
Peanut oil, for frying
3 russet potatoes, very thinly and evenly sliced
Salt
Tangy Tartar Sauce:
1/2 cup creme fraiche
1/2 cup mayonnaise
3 tablespoons freshly grated horseradish
1 tablespoon capers, chopped
1 bunch chives, chopped
1 lemon, juiced
Salt and freshly ground black pepper
Directions
- Heat the vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 360 degrees F.
- In a large bowl, whisk together the flour, cornstarch, baking powder, a big pinch of salt and some pepper. Whisk in the beer, and then the eggs.
- In batches, dust the fish with flour, and then carefully dip into the batter. Shake off any excess, and then gently place into the oil. Fry until golden, 2 to 3 minutes per side. Drain on a paper towel-lined plate and season immediately with salt and pepper.
- Serve the fish and Homemade Chips together with lemon wedges, malt vinegar and Tangy Tarter Sauce.
Homemade Chips:
- Heat 1 inch of peanut oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 360 degrees F. In batches, add the potato slices to the hot oil. Fry until brown and crispy, 4 to 5 minutes. Drain on a paper towel-lined plate and season immediately with salt.
Tangy Tartar Sauce:
- Stir together the creme fraiche, mayonnaise, horseradish, capers, chives and lemon juice in a medium bowl. Season with salt and pepper.