Beer Batter Fish and Chips and Homemade Tartar Sauce: succulent moist Haddock battered in a mixture of spices, flour, and beer, making it oh so crispy and flavorful, sealing all those wonderful ocean juices in. The condiment, a homemade tartar sauce, rich creamy acidic taste, just enough to kick this dish up a few notches, and not take the star of the show off the stage. The side, beautiful hand-cut fries, first baked then fried, giving us that crunchy outside skin with a soft billowy interior, a perfect match for such a lovely prepared fish.
Beer Batter Fish and Chips with Homemade Tartar Sauce. A great dish for a family meal that I believe will be a hit. From the crispy coating of the amazing haddock, with spoonfuls of tartar sauce to entice the flavors, and who doesn't love fries, especially hand cut then baked and finally fried. Bite after bite, crunch after crunch, delightfully delicious!
Yesterday was a well deserved day off, especially for Nicoletta who works so hard at keeping this blog alive and vibrant. Well, there was another reason, it was her BIRTHDAY!!!!!!!! Yeah. I love celebrating her birthday, and when asked what she wanted to do, her reply was almost immediate. I want to go to the seaside and tour the different beaches and towns. It was an amazing day from the start, a wonderful breakfast at a local Bar here in Rome where we stay. Then next to pick up the seaside convoy crew, Nicoletta's parents, brother and his girlfriend. A wonderful vista drive filled with sea port beaches and cute historical towns. Our lunch eaten at a restaurant right on the beach of a place called Terracina, located in between Rome and Naples. The food amazing, lots of seafood both in pastas and fried or grilled. I thought about what I was going to post, and tasting all these wonderful flavors reminded me of this fish we prepared that was lovely and delicious, beer batter fish, one that I know you will enjoy!
Beer Batter Fish and Chips with Homemade Tartar Sauce, the fun begins!
We don't have oceans or seas close to us which is always disappointing as both Nicoletta and I love them so much. Fortunately we do have a few, and I mean a few fish mongers that fly in some fresh sustainable fish which we are always ready to receive, as we like to have it at best once a week. At the 104 street city center market there is a fish stand run by Ocean Odyssey, who also have a large location in the west end of Edmonton. You can order fresh fish, clams, mussels, and have a large variety of fish from Iceland all sustainable, because we don't want to see our seas or oceans depleted of what is so beautiful about them. On this market run we picked up some haddock, and I knew right away that beer batter fish and chips was the dish that would be the wonderful product of this jewel of the sea, the haddock.
The ingredients: first the batter combining the dry first, flour, salt, pepper, parsley, thyme, and paprika. Next adding the cold beer bringing the batter to a nice medium rich sticky consistency. The fish seasoned lightly as you don't want it to be bland and tasteless in the batter coating. I used a wok for frying, but if you have a deep fryer that always works too. I filled a medium size wok about half full with canola oil. Brought it to a good 360 degree F temperature. When the oil is just about ready, I batter the fish making sure it is coated well all around. Then into the hot oil it goes laying it in away from you so the oil doesn't splash you which would not be a good thing. Cook for about 6 minutes a side depending on how thick the pieces are and a nice golden brown color begins to appear on the coating.
The tartar sauce is a combination of mayonnaise, rice wine vinegar, chopped dill pickles, salt packed capers, fresh dill, some grainy mustard, salt and pepper. All that goes into a bowl, mixed up really well and set in the fridge in a sealed container.
The fries I wanted to try something different. I seasoned them with some herbs, salt and pepper a little bit of olive oil e.v.o. of course, as you know we only use the best. Tossed them vigorously in a bowl then onto a parchment lined baking sheet and into a pre-heated oven at 400 degrees F. I did this before battering the fish, keeping in mind that they are best cooked and served. When the fries were just about cooked in the oven roughly 15 minutes, I took them out and when the fish was ready I placed the fries into the hot oil in the wok, frying for about 2 minutes. When done I placed them on a plate with some paper towel to absorb the excess oil. Now we are ready to plate these beauties, and finally eat.
The haddock is amazing, steamed inside that crispy tasty batter, holding its flavor and moistness. The yeast of the beer coming forth in those crispy folds of the batter, accompanied by the herbs and smoky paprika. The tartar sauce creamy and acidic with the additions of vinegar and pickles along with capers and granular mustard. This tartar with the fish is a match beyond heaven. The fries the perfect partner, soft and fluffy inside and so crispy on the outside seasoned nicely to just be a great back ground singer for the fish. I loved this meal so fun to make and even better in the eating of it. Beer Batter Fish and Chips with Homemade Tarter Sauce, could be one of those go to meals that will surely be a hit, especially with those hand cut delicious fries, the kids will be screaming for more.
Song of the Day: "Beauty in the World" Macy Gray.Print
- 24 ounces of fresh Haddock cut into 4 equal pieces
- Salt and pepper for seasoning
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ cup cold beer
- Cold water as needed
- ½ cup mayo
- ¼ cup sour cream
- 1 tablespoon rice wine vinegar
- ½ teaspoon granular mustard
- 1 teaspoon dill
- ⅓ cup chopped dill pickles
- 2 tablespoons chopped capers
- Salt and pepper to taste
- 4 large yellow potatoes
- 1 tablespoon extra virgin olive oil
- ½ teaspoon dried parsley
- ½ teaspoon of dried rosemary
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Season haddock with salt and pepper on both sides.
- Mix flour, salt pepper, paprika, thyme, parsley in a bowl.
- Add cold beer a little at a time whisking briskly taking the lumps out of the mix.
- Add cold water and whisk until you achieve a somewhat thick consistency.
- In a bowl mix, mayo, sour cream, rice wine vinegar, mustard, dill pickles, dill, salt, and pepper.
- Mix well and place in the fridge.
- Cut potatoes into thin wedges.
- Place in a bowl with the olive oil,parsley, rosemary and garlic powder, salt and pepper, and toss well.
- Preheat oven to 400 degrees F
- Place potato wedges onto a parchment lined baking sheet.
- Bake for about 20 minutes.
Back to the fish:
- Heat up enough oil to fill the wok halfway and bring to a 360 degree F temperature.
- Place fish into batter and coat well.
- Place haddock into the wok and cook for about 6 minutes a side until it forms a nice golden brown color.
- Take out of the oil and place on some paper towel.
- Take potato wedges out of the oven and then place into the wok with the hot oil.
- Cook for about 1-2 minutes until the desired consistency is achieved.
- Plate fish and fries with a side of tartar sauce.
- Ready to serve!
- Category: Main, Fish
- Method: Deep frying
Another fish recipe you might like: