Fish and Chips with Tartar Dipping Sauce

• 1 ½ pounds cod fillets
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup ice-cold beer
• Vegetable oil for frying
• 2 large russet potatoes, cut into chips
• 1 tablespoon paprika
• ½ teaspoon garlic powder
• ¼ cup mayonnaise
• 2 tablespoons sweet pickle relish
• 1 tablespoon finely chopped dill pickles
• 1 teaspoon lemon juice
• ¼ teaspoon Worcestershire sauce
• ½ teaspoon Dijon mustard

Steps

1. 1 Pat the fish fillets dry with paper towels and set aside.
2. 2 In a large bowl, whisk together flour, baking powder, salt, and pepper.
3. 3 Gradually pour in the beer, whisking until smooth.
4. 4 Heat about 2 inches of vegetable oil in a deep skillet or fryer to 375°F.
5. 5 While the oil heats, toss the potato chips with 1 tablespoon oil, paprika, and garlic powder.
6. 6 Fry the seasoned chips in batches until golden and crispy, about 5 minutes per batch.
7. 7 Dip each fish fillet into the batter, allowing excess to drip off, then carefully place into hot oil.
8. 8 Fry fish until golden and cooked through, about 5-6 minutes. Drain on paper towels.
9. 9 In a small bowl, mix mayonnaise, relish, pickles, lemon juice, Worcestershire sauce, and Dijon mustard for the tartar sauce.
10. 10 Serve the fish and chips immediately with the tartar sauce on the side.

Equipment

• Deep skillet or fryer
• Candy thermometer
• Slotted spoon

Variations

• For a lighter version, bake the fish and chips in the oven at 425°F for 20 minutes.

Substitutions

• Can substitute cod with haddock or tilapia.
• Use buttermilk if you don't have beer on hand.

Pairings

• Pairs well with a pint of ale or a crisp lager.

Nutrition

Tips

• Use a thermometer to ensure the oil is at the right temperature for frying.
• Keep the beer batter cold for a lighter, crispier coating.

Storage

Store leftovers in an airtight container in the fridge for up to 1 day. Reheat in a 350°F oven until warmed through.

Freezing: Fish and chips do not freeze well due to texture changes in the batter and chips.

Serving Suggestions

• Serve with a wedge of lemon and a side of mushy peas for a classic touch.

FAQ