Fish And Chips Recipe
IPA battered haddock, house made tartar sauce, hand cut fries
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Ingredients
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Fish
Tartar Sauce
Fries
Method
Fish Preparation
Make the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in the IPA beer until the mixture is smooth and has no lumps. Set aside.
Prepare the Fish
Pat the haddock fillets dry with a paper towel. Dip each fillet into the batter, ensuring it's well-coated. Let excess batter drip off.
Heat the Oil
In a deep frying pan, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
Fry the Fish
Carefully place the battered haddock fillets into the hot oil. Fry for about 4-5 minutes on each side, or until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
Tartar Sauce Preparation
Mix the Ingredients
In a small bowl, combine the mayonnaise, chopped dill pickles, capers, lemon juice, and fresh dill. Mix well until fully combined.
Season the Sauce
Add salt and pepper to taste. Adjust seasoning based on preference. Refrigerate until ready to serve.
Fries Preparation
Cut the Potatoes
Peel the russet potatoes and cut them into thick fries (about 1/4 to 1/2 inch thick).
Soak the Fries
Soak the cut fries in cold water for at least 30 minutes to remove excess starch. This helps achieve a crispier texture.
Heat the Oil
In a separate deep frying pan, heat the vegetable oil to 350°F (175°C).
Fry the Fries
Drain and pat the soaked fries dry. Carefully add them to the hot oil and fry until golden brown and crispy, about 5-7 minutes. Remove and place on a paper towel-lined plate, then season with salt.