It’s hard to find good Fish and Chips, but it’s not hard to make good fish and chips! I guess the Lenten season got us craving some delicious fish dishes. So, I made this before Lent started and won’t have it again during lent…because, believe it or not, I gave up fried foods for Lent!!! Yikes!!! Two days down, and going strong!! I think I can, I think I can! But this is a perfect Friday meal, that you can whip up in no time!
Bye, bye fried foods, it’s been nice! Hope you find your, paradisseee!!
For the fish you will need…
1 lb. of white fish I used fresh caught Haddock, but you can also use Pollock or Cod too! Haddock is great because it is very low in mercury! , 2 cups of flour, 1 teaspoon onion powder, 10 oz. of a dark and flavorful beer like an IPA. ( you could also use club soda), and salt and pepper!
For the chips you will need…
3 large potatoes, 4 cups of vegetable oil, salt
For the tartar sauce you will need…
1 cup of mayonnaise, 1 large pickle, 1 teaspoon onion powder, 1/4 cup lemon juice, 1 teaspoon agave nectar, salt and pepper.
Start by prepping the potatoes for the chips!
Slice the potatoes into planks first.
Then cut the planks into fat little strips, so they look just like the chips in LONDON!
Then add all of the chips to a large bowl of water. You want to let them soak to get all of the starch off of them. Let them soak for a few minutes, drain them and soak them again for 30 minutes or up to a few days, they will stay good in the fridge!
While those are soaking, get the tartar sauce ready!
Start by adding your mayo to a measuring cup. You can mix everything right in there!
Chop up your pickle into a little tiny dice.
Squeeze some lemon juices.
Add the onion powder, lemon juice, and agave nectar (or you can use sugar!) to the cup! Stir away! Let it sit for a good twenty. It will keep in the fridge for two weeks!
While it is sitting get your fish ready!
Cut your fish into any size strips you want. I went for nice fish stick sizes 🙂
Then get your different batters ready.
Place one cup of flour into a medium sized bowl. Add about a teaspoon of salt and of pepper. Stir it all together. You will use this to dip the fish, before it is dipped into the wet batter.
Grab the other cup of flour and toss it in a bowl with the teaspoon of onion powder, and salt and pepper. Then add the BEER! The stronger the beer, the more intense the flavor!
It will be pretty frothy at first, but it will die down and look like this after a few stirs!
You’re going to want to fry the taters first cuz you can keep them hot in the oven, where they will get even more crispy!
Drain and dry the potatoes completely. Water and hot oil are not friends.
Get your pot of oil on the stove, only heat it to about 300 hundred degrees. If you don’t have an oil thermometer, this is a medium heat. Place the potatoes in the fryer in batches. You are going to blanch them in this less hot oil first and then will cook them again after you have raised the temp of the oil.
Now raise that heat to 400 or so and fry the taters again! Let them drain on paper towels. Then toss them in a 300 degree oven to keep them hot!
Nice and crispy!
Now it’s time to get the fish dippin’.
Dip the fish into the dry flour first and coat completely.
Then dip into the beer batter and coat completely.
Then hold half way in the hot oil and swish around a little, this will keep the fish from hitting the bottom and the batter poofing out into a weird shape.
When it is golden on one side, flip it over. It should cook for about two minutes per side.
Drain on a paper towel and repeat with the rest of the fish! Serve with the chips, tartar sauce, and plenty of malt vinegar! CHEERS!
Recipe card is below!!
- 1 lb. of white fish: haddock, pollock, or cod
- 2 cups of flour
- salt and pepper
- 1 teaspoon onion powder
- 10 oz. of dark beer
- 4-5 cups of vegetable oil
- 3 large Russet Potatoes
- 1. Cut potatoes into thick, short strips.
- 2. Place the strips in cold water. Stir around and drain off the starchy water. Fill bowl with water again. Let the potatoes sit for at least 30 minutes.
- 3. Drain the potatoes and dry completely.
- 4. Heat the oil to 300 degrees and blanch the potatoes in batches, they should not be brown at this point. Drain potatoes on paper towel.
- 5. Raise the heat of the oil to 400 degrees and fry the potatoes again, this time for about 3 minutes, until very crispy, place on a paper towel to dry. Sprinkle with salt. You may keep hot in a 300 degree oven.
- 1. Cut the fish into strips.
- 2. Mix 1 cup of flour with the onion powder, and some salt and pepper.
- 3. Mix the other cup of flour with salt and pepper and the beer. Heat the oil in a large dutch oven
- 4. Dip the fish into the dry flour first and coat.
- 5. Then dip into the beer batter and coat completely.
- 6. Fry the fish in the oil, dipping the fish first and then completely submerging.
- 7. When golden on one side, flip over. It should take about 2 minutes per side.
- 8. Drain the fish on a paper towel.
- Serve with tartar sauce and malt vinegar!
- 1 cup mayonnaise
- 1 large pickle, chopped finely
- 1 teaspoon onion powder
- 1/4 cup lemon juice
- 1 teaspoon agave nectar (or sugar)
- salt and pepper
- Combine all ingredients and store in the fridge!