Recipe | Beer Battered Fish and Chips | Pub Style
Beer Batter...oh it's messy...but when you nail it....it's so worth it.
This recipe reminds me of Patonga Beach in Australia...it's a small semi isolated fishing village on the central coast of New South Wales and is home to a quiet campground that me and Ash used to go to. We would head over to the local fish and chips shop, grab a beer, sit on the dock and watch the Pelicans. It was the perfect way to waste a summer afternoon and it was Australia at it's best.
Pelicans...they look like they are out of a comic book.
Pub Style Fish & Chips with Lemon Dill Tartar Sauce
Fresh Cod Fillets (cut into 6 inch x 2inch length pieces)
4 Baking Potatoes (Russet potatoes)
Vegetable Oil (for frying)
1 Cup Flour
1 Egg beaten
1 tsp Baking Powder
1 tsp Paprika
1 tsp Garlic Powder
1 tsp Salt
1/2 tsp Pepper
10 Ounces of Beer (Lager or Pilsner)
Shallow bowl of flour for dredging
Salt & Pepper for additional seasoning
Tartar Sauce Ingredients |
1/2 Lemon Squeezed
1/2 Cup Mayonnaise
2 gherkin dill pickles chopped
few sprigs of fresh dill chopped
pinch of lemon zest
Prepare your potatoes, peel and cut into strips (approximately 2 inch x 1/2 inch). Soak in cold water and set aside.
Prepare your batter. Combine together flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk in beer and stir until batter is combined well (should still be a little lumpy, don't over stir your batter!) Place batter in fridge for 45 minutes to 1 hour.
Make your tartar sauce. Combine ingredients. Set aside in fridge.
Once batter is ready, Heat oil in either deep fryer or large pot. I filled my pot approximately 2 inches deep with oil.
Drain potatoes and pat dry. Once oil is at approx 300-325 degrees, add potatoes and cook for 8-10 minutes. Be careful with hot oil in a pot on stovetop! (make sure you have a cover handy for splashing, wear long sleeves and protect your hand with a dish towel or glove when turning or removing items from pot) Once potatoes are cooked, remove with slotted spoon and place on paper towels. Sprinkle with a bit of salt.
Heat oil to 325 degrees. Prepare your fish. Cut into 6 inch by 2 inch pieces, pat dry and salt and pepper. Dredge in flour. Dip in beer batter and transfer to hot oil. Cook approximately 8 minutes, turning as needed to achieve desired browning on both sides. Once cooked, remove from oil and drain on paper towels.