BEER BATTER FISH AND CHIPS
"An exceptional dill flavored, beer batter for deep frying. Fish options include cod, haddock, sea bass, and orange roughy. Suggestions for side dishes are french fries, hush puppies, and ginger coleslaw."
Classic beer better fish and chips served with homemade tartar sauce.
INGREDIENTS
Fish 1 fillets fresh tilapia, patted dry, split the fillet in half 1 cup all-purpose flour 3 Tbsp baking powder 1 ½ bottle of your favourite beer sea salt and fresh black pepper vegetable oil Chips 3 russet potatoes, cut 1/6" vegetable oil sea salt Tartar Sauce 1 cup mayonnaise 1 kosher pickle, diced 2 oz caper berries, chopped ½ lemon, juiced 1 oz pickle brine fresh black pepper |
Fish
1. Season the fish with salt and pepper. Combine dry ingredients in a bowl. Pour in beer and whisk together (lumps are okay). Dredge the fish in flour and then place in the batter – fish must be floured first for it to take to the batter. In a pan, oil should be heated at around 350. Slowly place fish into the pan and leave for roughly 5 to 6 minutes on each side or until both sides are golden brown. Chips 1. Put the cut fries in cold, running water and run until the water is clear and not murky. Then, strain the fries and heat the oil to about 325. Blanche the fries until bubbles start to form on the outer layer of each one. Remove from oil and let cool. Then, heat oil to 375. Return fries to the oil and cook until crispy golden brown. Remove and season with sea salt. Tartar Sauce 1. Combine all ingredients in a bowl. |