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Fish and Chips Recipe | What's For Dinner

Ingredients

For the fish

2 8-oz fillets cod fillets

For the batter

For the chips

2 large Russet potatoes

4 cups vegetable oil for frying2 tbsp malt vinegar

For tartar sauce

2 tbsp mayonnaise2 tbsp cornichons, minced1 tsp capers, minced1 tsp lemon juice

Instructions

1

Cut the potatoes into 1/2-inch thick fries. Soak in cold water for 30 minutes to remove excess starch. Drain and pat completely dry.

2

Heat oil to 325F in a heavy pot or Dutch oven. Fry the chips for 5-6 minutes until cooked through but not browned. Remove and drain on paper towels.

Tip: This double-fry method is the secret to perfect chips: the first fry cooks the inside, the second crisps the outside.

3

Increase oil temperature to 375F. Fry the chips again for 3-4 minutes until golden and crispy. Season with salt immediately.

4

Make the batter: whisk flour, cornstarch, baking powder, and salt. Pour in the cold beer and stir until just combined (lumps are fine).

5

Pat the cod fillets dry and dust lightly with flour. Dip into the batter, letting excess drip off. Carefully lower into the 375F oil. Fry for 5-6 minutes until golden and crispy.

6

Mix the tartar sauce ingredients. Serve the fish and chips on paper-lined plates with tartar sauce, malt vinegar, and lemon wedges.

Nutrition per Serving

620kcal

Calories

34g

Protein

62g

Carbs

26g

Fat

4g

Fiber

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Fish and Chips

Ingredients

For the fish

For the batter

For the chips

For tartar sauce

Instructions

Nutrition per Serving

Tags

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