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Fish and Chips

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Lunch
Ingredients Method

Ingredients
  

For the fish
  • 1 ½ to 2 pounds firm white fish such as cod, pollock or haddock, filleted and cut into strips (I used wild-caught North Atlantic cod)
  • 2 cups all-purpose flour and some extra for dredging the fish
  • Sea salt to taste
  • Black pepper to taste
  • 1 teaspoon cayenne
  • 1 teaspoon smoked paprika
  • 1 can dark beer
For the potatoes
  • 5-6 large russet potatoes cleaned and cut into circular chips up to ¼ inch thick
  • Corn or canola oil for frying
  • Sea salt to season
For the tartar sauce
  • ½ cup mayonnaise
  • 1 tablespoon capers finely chopped
  • 2 tablespoons pickles finely chopped
  • ¼ teaspoon paprika
  • 1 tablespoon whole grain or Dijon mustard
  • 1 tablespoon sriracha hot sauce
  • Black pepper to taste
  • 1 tablespoon lemon juice
  • 1 tablespoon pickle brine

Method
 

  1. 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
  2. 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.
  3. 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
  4. 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
  6. Serve with the chips and the tartar sauce or, you can do as I did, and make a fat, fried fish sandwich