Recipe

Luisas Fish And Chips Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 7 months, 2 weeks ago 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!!! Prep:25m Cook:15m Servings:4	Luisascater
	fish chips homemade tarter sauce deep fry french fries beer batter

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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

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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

For Tartar Sauce:

In a small mixing bowl, combine all ingredients. Chill before serving to let the flavors marry. Yield: about 1 1/4 cups

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For Fish and Chips:

Heat 3-inches of the oil in a deep fryer to 325 degrees F. Alternately, heat 3-inches of oil in a deep pot.

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.

Crank the oil temperature up to 375 degrees F.

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.

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.

Add the pre-cooked fried to the oil and fry until crisp and golden brown.

Serve with lemon, tartar sauce and ketchup... Crispy Yummy!

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Comments

midgelet 7 months, 2 weeks ago said:
I indulge in this a few times a year too! Great post!

pollymotzko 7 months, 2 weeks ago said:
Thanks Luisa for this one. A friend of mine has been hungry for Fish & Chips for awhile now.
Although I don't normally fry anything, I might make an exception with this one.

Happy Easter to ya'll!

Polly Motzko

karlyn255 7 months, 2 weeks ago said:
Simple, tasty, fun.......dinner is served

brianna 7 months, 2 weeks ago said:
Definately brought out the English in me. I'll certainly give this a try. Looks really good & I love the recipe for the tartar sauce. Thanks & 5 forks

trigger 7 months, 2 weeks ago said:
I love the beer battered fish and chips. If nothing else you get an excuse for a few brews while you are waiting...lol
Five forks and a big smile:)

juels 7 months, 2 weeks ago said:
Lovely recipe, very nice pictures! This is another one that is making my mouth water!

mendi 2 months, 3 weeks ago said:
I just bought some fresh fish at the market. This will be perfect for our Labor Day backyard party! Thanks for sharing.

tablescape 3 weeks, 5 days ago said:
Being so close to the ocean, fish is plentiful and good. It's been a long time since I have indulged in these, but "what the heck" we need to indulge once and a while. Thanks for the recipe.

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