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Beer Battered Fish n Chips

Beer Battered Fish n Chips – - Recipe

Tender white fish is dipped in a crispy beer batter and fried until golden brown. Served alongside hand-cut fries and a spicy tartar sauce, this dish is a comfort food staple.

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Ingredients per serving

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Preparing the tartar sauce

  • Hellmann's Spicy Mayo 1.0 cup
  • Dill pickle relish 0.3 cup
  • Lemon juice 1.0 Tbsp
  • Dill, freshminced 1.0 Tbsp
  • Garlic cloves, minced 1.0 each
  • Sugar 0.5 tsp
  • Salt 1.0 tsp

Cooking the fish

  • Halibutcod or other flaky whitefish, cut into small fillets 3.0 lb
  • Beerlight 12.0 oz
  • All-purpose flour 2.5 cups
  • Baking powder 1.0 tsp
  • Saltplus more for topping 1.0 tsp
  • Large russet potatocut into ⅓” matchsticks 4.0 each
  • Oilfor frying
  • Lemon wedgesfor serving

Tender white fish is dipped in a crispy beer batter and fried until golden brown. Served alongside hand-cut fries and a spicy tartar sauce, this dish is a comfort food staple.

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Preparation

  1. Preparing the tartar sauce

    5 minutes
    • In a small bowl, mix together all of the tartar sauce ingredients. Set aside.

  2. Cooking the fish

    30 minutes
    • Heat oil in a large Dutch oven or deep fryer to 350°F. Pat the cut potatoes dry and fry in the oil for 4-5 minutes, or until golden brown. Remove with a slotted spoon to a wire rack and season with salt. Work in batches if needed.
    • In a large bowl, mix together the beer, flour, baking powder, and salt until a smooth batter forms.
    • Working in batches, carefully dip the fish fillets into the batter and fry for 6-8 minutes, or until golden brown. Remove to a wire rack and season with salt.
    • Serve the fish and chips with the reserved tartar sauce and lemon wedges.
             Tip: Keep the batter cold before frying and avoid over-mixing to create a light, airy coating that crisps up beautifully.