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Classic Beer Battered Fish & Chips
4
Steps
- Wash & scrub your potatoes (but do not peel). Cut your potatoes into fries, 1/4 inch thick. Place in a large bowl, and cover with cold water for 1 hour. Drain, and dry well on paper towel.
- Heat 3 inches canola oil in a large dutch oven to 300 degrees. Working in batches, fry for 5 minutes. Remove, and place fries on paper towel on a baking sheet to cool.
- In a bowl, mix together all your tartar sauce ingredients. Season with a pinch of salt & pepper, cover with cling wrap, and place in the fridge.
- In a large bowl, combine your flour, beer, sea salt, and cayenne, and whisk to remove any lumps.
- Heat the oil to 375 degrees.
- Dip your fish in the batter, getting it nicely coated. Fry for 6 – 7 minutes, until deep golden brown and crispy. Remove with a slotted spoon, and drain on paper towel. Spring with sea salt.
- Working in batches, double fry your french fries for 3 – 5 minutes, until golden brown and crispy.
- Serve with tartar sauce, lemon wedges, and mushy peas.
Originally published at Dennistheprescott.com. Reproduced for personal collection.
