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Beer batter Fish and chips

Beer Batter Fish and Chips and Homemade Tartar Sauce


  • Author: Loreto
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 Servings 1x

Ingredients

Scale

Fish:

  • 24 ounces of fresh Haddock cut into 4 equal pieces
  • Salt and pepper for seasoning

Batter:

  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 cup cold beer
  • Cold water as needed

Tartar Sauce

  • 1/2 cup mayo
  • 1/4 cup sour cream
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon granular mustard
  • 1 teaspoon dill
  • 1/3 cup chopped dill pickles
  • 2 tablespoons chopped capers
  • Salt and pepper to taste

Fries:

  • 4 large yellow potatoes
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon of dried rosemary
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

Fish:

  1. Season haddock with salt and pepper on both sides.
  2. Mix flour, salt pepper, paprika, thyme, parsley in a bowl.
  3. Add cold beer a little at a time whisking briskly taking the lumps out of the mix.
  4. Add cold water and whisk until you achieve a somewhat thick consistency.

Tartar Sauce:

  1. In a bowl mix, mayo, sour cream, rice wine vinegar, mustard, dill pickles, dill, salt, and pepper.
  2. Mix well and place in the fridge.

Fries:

  1. Cut potatoes into thin wedges.
  2. Place in a bowl with the olive oil,parsley, rosemary and garlic powder, salt and pepper, and toss well.
  3. Preheat oven to 400 degrees F
  4. Place potato wedges onto a parchment lined baking sheet.
  5. Bake for about 20 minutes.

Back to the fish:

  1. Heat up enough oil to fill the wok halfway and bring to a 360 degree F temperature.
  2. Place fish into batter and coat well.
  3. Place haddock into the wok and cook for about 6 minutes a side until it forms a nice golden brown color.
  4. Take out of the oil and place on some paper towel.
  5. Take potato wedges out of the oven and then place into the wok with the hot oil.
  6. Cook for about 1-2 minutes until the desired consistency is achieved.
  7. Plate fish and fries with a side of tartar sauce.
  8. Ready to serve!
  • Category: Main, Fish
  • Method: Deep frying
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