FISH AND CHIPS

Fish and chips3

Fish and chips4

Fish and chips5

Next to wings, one of my favorite pub foods is fish and chips. Something about meaty, fried fish, dipped in briny tartar sauce hits all my taste buds in the best way possible. And you can never go wrong with fried potatoes. Although this is not the healthiest of meals, it is definitely satisfying. The homemade tartar sauce is also an excellent sandwich spread and can be used liberally. Try yours today!

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Serves: 4

Ingredients:

For the fish:

1 ½ to 2 pounds of firm white fish (cod, pollock, haddock), filleted and cut into strips. I used wild caught North Atlantic cod

2 cups of all-purpose flour and some extra for dredging the fish

Sea salt to taste

Black pepper to taste

1 teaspoon of cayenne

1 teaspoon of smoked paprika

1 can of dark beer

For the potatoes:

5 or 6 large russet potatoes, cleaned and cut into circular chip size up to ¼ inch thick

Corn or canola oil for frying

Sea salt to season

For the tartar sauce:

½ cup of mayonnaise

1 tablespoon of capers finely chopped

2 tablespoons of pickles finely chopped

¼ teaspoon paprika

1 tablespoon of whole grain or Dijon mustard

1 tablespoon of sriracha hot sauce

Black pepper to taste

1 tablespoon lemon juice

1 tablespoon pickle brine

Instructions:

  • First prepare the tartar sauce. Add all the ingredients in a bowl and mix until well blended. Put in the fridge and let cool until the fish and chips are ready
  • Add oil into a Dutch oven or large, deep frying pan. Heat the oil until it reaches 400 degrees. Cook the chips first, in batches, until they crisp. As each batch cooks, transfer the chips onto a large, paper-lined plate or pan, and season with salt each batch. Once each chip finishes frying, lower the heat so the oil’s temperature lowers to 350 degrees.
  • As the oil is heating up, prepare the batter. Season both sides of the fish with salt and pepper. In a large bowl, add all the dry ingredients and mix well. Slowly add the beer and whisk until a thick batter forms. If it is too thick to stir, slowly add more beer. It should resemble a thick pancake batter and slowly drip when pulling out the whisk
  • First dredge the fish into the flour until all its sides are coated evenly. Then place into the batter and coat all sides evenly as well. Add to the oil and cook until each side browns and crisps, about 7 minutes each side, then flip so the other side cooks as well. Depending the size of where you are frying, you can fit 3 to 4 pieces of fish. Set the fish on a wire cooling rack, with a paper towel lined baking sheet underneath the rack to absorb any dripping oil. Repeat the process until each piece of fish is cooked

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  • Serve with the chips and the tartar sauce or, you can do as I did, and make a fat, fried fish sandwich
  • Enjoy!

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