Joe Muer Classic Fish And Chips Recipe
Hand cut cod loins, crisp beer batter, dill-tartar sauce with crispy shoestring fries
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Ingredients
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Fish and Batter
Fries
Dill-Tartar Sauce
Method
Fish and Batter
Prepare the Cod
Slice the cod loins into thick fillets, approximately 1 inch thick. Pat them dry with paper towels and season with salt and black pepper.
Make the Batter
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually add the beer, whisking until smooth and the batter is thick but pourable.
Heat the Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Fish
Dip each cod fillet into the batter, allowing excess to drip off. Carefully place the battered fish into the hot oil and fry in batches until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
Fries
Prepare the Potatoes
Peel the russet potatoes and cut them into thin shoestring fries. Rinse them in cold water to remove excess starch, then pat dry with paper towels.
Fry the Fries
In a separate pot, heat vegetable oil over medium-high heat. Once hot, add the fries in batches, frying until they are golden and crispy, about 3-5 minutes. Remove and drain on paper towels, then season with salt.
Dill-Tartar Sauce
Make the Sauce
In a small bowl, combine mayonnaise, diced dill pickles, Dijon mustard, chopped fresh dill, lemon juice, and salt. Mix well until all ingredients are fully incorporated. Adjust seasoning to taste.