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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is another once a year indulgence for us other than fried chicken! Reminds me of Van De Kamps frozen battered fish filets when I was a kid... except this is MUCH better!!! Ingredients:
canola oil, for deep frying |
4 large russet potatoes |
2 cups all-purpose flour |
1 tablespoon baking powder |
1 teaspoon salt, plus more for seasoning |
1/2 teaspoon freshly ground black pepper, plus more for seasoning |
1 large egg, lightly beaten |
1 (12-ounce) beer |
1/2 cup flour, for dredging |
1 lb. fresh wild cod fish, cut in 1/2 on an angle |
tartar sauce, recipe follows |
chopped fresh parsley and sliced lemon, for garnish |
tartar sauce |
1 cup good quality mayonnaise |
2 tablespoon pickle relish |
2 tablespoon finely chopped sweet onion |
2 tablespoons sugar |
2 tablespoons finely chopped flat-leaf parsley leaves |
1 teaspoon dried dill |
1/2 lemon, juiced |
Directions:
1. For Tartar Sauce:
2. In a small mixing bowl, combine all ingredients. Chill before serving to let the flavors marry. Yield: about 1 1/4 cups
3. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
4. For Fish and Chips:
5. Heat 3-inches of the oil in a deep fryer to 325 degrees F. Alternately, heat 3-inches of oil in a deep pot.
6. Peel the potatoes and cut them into chips, about the size of your index finger. Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
7. Crank the oil temperature up to 375 degrees F.
8. In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the beer and whisk to a smooth batter. Spread the flour on a plate. Dredge the fish pieces in the flour and then dip them into the batter, letting the excess drip off.
9. Carefully wave the battered fish into the bubbling oil before dropping them in Fry the fish 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish on paper towels; season lightly with salt.
10. Add the pre-cooked fried to the oil and fry until crisp and golden brown.
11. Serve with lemon, tartar sauce and ketchup... Crispy Yummy!
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