No one likes a soggy serving of fish and chips, so I saw to it that this recipe will not let you down. This is a pretty long recipe because of all the elements my ambitious self wanted to prepare for dinner. But do not let the length of the ingredients list overwhelm you, for the procedure itself is a short one. You also have the option to exclude one or both sauces if you prefer eating your fish and chips plain. Provided that you like more refreshing and tangy sauces, go with the tartar sauce. On the other hand, if your taste leans more towards a creamy and cheesy flavor, I recommend making the cheddar dip. As long as the fries are fresh and the fish stays crisp, this dish will surely bring delight to your day, regardless of the side sauce you choose to make.
Recipe
Yields 4-6 servings
~ Ingredients ~
Beer Battered Fried Fish
1 lb fish fillets
½ teaspoon salt
½ teaspoon pepper
1 cup or 120 grams all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup or 240 mL beer
Oil for frying
Fries
4 medium potatoes, Julienned
4 tablespoons or 40 grams breading mix or flour
Tartar Sauce
¾ cup mayonnaise
¼ cup dill pickle (I omitted this from my final product, for I personally do not enjoy having this in my sauce.)
1 tablespoon white onion, finely chopped
1 tablespoon diced pimiento
1 teaspoon lemon juice
½ tablespoon chopped parsley
Cheddar Dip
1 tablespoon butter
1 tablespoon all-purpose flour
¾ cup milk
½ cup or 100 grams cheddar, grated
¼ teaspoon salt
¼ teaspoon pepper
~ Procedure ~
Beer Battered Fried Fish
Heat oil in a deep frying pan.
Cut the fillets into fingers and season with salt and pepper.
To make the batter, mix together flour, baking powder, salt, and beer.
Dip each fish finger into the batter then fry them in the oil for around 5 minutes or until golden.
Using a spider, transfer the finished fish onto a cooling rack or plate covered with tissue paper to let the excess oil drip.
Serve with fries and dip and enjoy!
Fries
Pat the fries down with tissue paper.
Coat them in the breading mix or flour.
Fry them in a deep frying pan until golden.
Once done, transfer the fries onto a cooling rack or plate covered with tissue paper to let the excess oil drip.
Tartar Sauce
Mix all the ingredients together.
You can chill this in the fridge for up to 2 weeks.
Cheddar Dip
In a small pan, make a roux by mixing the flour and butter together.
Slowly add the milk into the pan.
Add the cheese and stir until completely melted.
Season the sauce with salt and pepper.
Once done, transfer into another dish and let it cool down.
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