Fish and Chips. Tartar Sauce. You honestly can’t go wrong. Growing up in a landlocked state (Tennessee) finding fish and chips was difficult. Although, it was possible, we do like to fry things there. However, generally it was from a chain restaurant, and therefore they were originally frozen, then fried. This recipe, is nothing like that. I used fresh Cod, and cut the fries fresh. Also, the tartar sauce is pretty tasty!
- 4 large russet potatoes
- 3 quarts of canola oil
- 2 cups of all-purpose flour
- 1 teaspoon cayenne
- 1 teaspoon paprika
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon black pepper
- 1 1/2 teaspoons kosher salt
- 3/4 cup of cornstarch
- 12 ounces of cheap lager, such as PBR, Rainier, and Budweiser
- 1 1/2 pounds of Cod or other thick white fish into 4 oz portions
- Peel and cut your fries. Place them in water, enough to cover, until you are ready to use them.
- In a dutch oven, or pan with high-sides, heat up your oil to 300-320 degrees F. Maintaining that temperature range. Once the oil is heated, drain your fries. Place a quarter of the amount of fries in the oil, being very careful using a mesh strainer or frying spider (utensil). Cook in the oil for about 5 minutes. Remove fries using strainer, and set on a paper towel lined baking sheet. Making sure to maintain the oil temperature, repeat with each quarter portion of fries until they are all blanched.
- While those are cooling, mix together the flour, cayenne, paprika, pepper, salt, and cornstarch in a large bowl. Place 1 cup of that mixture on a lined baking sheet.
- Preheat your oven to 200 degrees F.
- Add the baking powder to the bowl of dry mixture, and then pour in the beer. Mix together.
- Dip the fish filets into the wet batter one at a time, and then transfer to the dry mixture on the baking sheet. Coating on both sides. Repeat with the remaining fish and lie the pieces flat on the baking sheet.
- Heat the oil to 375 degrees F. Cook the fries in batches until they are golden brown and crispy, about 3 minutes per batch. Once you remove the fries from the oil, drain with the strainer and place in a large bowl. Toss with a pinch of salt. Place the cooked fries on a baking sheet in the oven to keep warm.
- Maintaining the 375 degree temperature, cook the fish. Only cooking 2-3 filets at a time, depending on your pan size. Cooking too many at once, will lower your oil temperature, so monitor your temperature closely. Cook until the filets are golden brown, about 5 minutes. Remove and finish with a sprinkle of salt.
- Remove fries from oven and serve with fish, tartar sauce, malt vinegar, lemon slices, or sauces of your choosing.
Chop and combine the following ingredients together in a small bowl
- 1/2 cup mayo
- 1 tablespoon minced capers
- 1 1/2 tablespoons sweet pickle relish
- 1 1/2 teaspoons distilled vinegar
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon pickle juice
- pinch of black pepper
- chopped dill (to taste)