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Beer Battered Fish and Chips with Tartar Sauce

March 08, 2018

Beer Battered Fish & Chips with Tartar Sauce

A favorite recipe Ted Hopper, our CEO, enjoys cooking with his family.

Serves 4

Ingredients:

For the Chips

  • ~16 cups vegetable oil*
  • 4-5 Russet potatoes

*Feel free to substitute the oil of your choice, but be sure that it is stable and reusable at high heats.

For the Fish:

  • 2 cups flour
  • 1 tablespoon kosher salt
  • 1 tablespoon baking powder
  • ¼ teaspoon cayenne pepper
  • Old Bay seasoning
  • 12 oz (1 bottle) brown beer*
  • 24 oz (1 ½ pounds) Greensbury Wild Caught Cod
  • Cornstarch

*We like Guinness or Newcastle Brown Ale, but substitute in your favorite. Whatever you use, make sure it is cold!

For the Tartar Sauce:

  • 1 cup mayonnaise
  • 1 ½ tablespoons sweet relish (or fine diced pickle if you don’t have relish)
  • 1 tablespoon finely diced onion
  • 2 tablespoons lemon juice (preferably fresh squeezed)

Equipment:

  • Large dutch oven or large stock pot for frying
  • Deep fry or candy thermometer
  • Tongs or large wire strainer/skimmer
  • Sheet tray and cooling rack

Directions:

For the Chips:

  1. Pour the oil into the dutch oven (or stock pot) and heat over high heat to 320 degrees*;
  2. Preheat oven to 200 degrees.
  3. Place the cooling rack in the sheet tray.
  4. While the oil and oven are heating, slice the potatoes into pieces ~3-4 inches long and ~½ inch square**.  Place cut pieces into a large bowl of cold water while you slice the rest.
  5. Drain the potatoes thoroughly to remove all excess water.
  6. Place small batches of the potatoes into the 320 degree oil and let fry for 2-3 minutes.
  7. Remove from oil and lay cooked potatoes on the cooling rack (potatoes will be somewhat soft or flimsy at this stage, not crisp and firm).
  8. Once all the potato slices have been fried and set out to cool, increase the oil temperature to 375 degrees***. Again working in small batches, place potato slices into the 375 degree oil and leave for 2-3 minutes until they become golden brown or “fry-like” in color.
  9. Remove from oil, place in a single layer on the cooling rack and immediately season with kosher salt.
  10. Continue until all potato slices are fried twice, on the cooling rack and properly seasoned.
  11. Place the fries in the preheated oven to keep warm while making the fish.

*It is important to keep the oil at a constant 320 degrees and to keep an eye on it so it doesn’t get too hot.

**We prefer to leave the skin on.

*** It is important to keep the oil at a constant 375 degrees and to keep an eye on it so it doesn’t get too hot.

For the Fish:

  1. Completely thaw the fish and dry thoroughly on all sides with paper towels;
  2. Cut the fish into strips that are 1-2 oz. each.
  3. In a bowl, add the flour, baking powder, salt, cayenne pepper, and Old Bay.  Whisk to combine.
  4. Pour the beer into the mixture and continue whisking until batter is smooth and has no lumps.
  5. Put the bowl with the batter into the refrigerator for at least 15 minutes (or up to ~60 minutes).
  6. Using the same oil used to make the fries, heat the oil to 350 degrees.
  7. Pour cornstarch into a shallow bowl (or even a plate).
  8. Working with one piece at a time, lightly dredge the fish strips in the cornstarch, dip into the batter and then place into the 350 degree oil. Cook each strip for about 2 minutes or until golden brown in color.
  9. Using the same sheet tray-cooling rack setup used for the fries, remove the fish from the oil and place on the rack to to drain and cool.

For the Tartar Sauce:

  1. In a bowl, mix the mayonnaise, relish and onion.
  2. Stir in the lemon juice.
  3. Add salt and pepper to taste.
  4. Can be served immediately or kept in refrigerator for 2-3 days.

Serve the fish and chips with tartar sauce and malt vinegar.

Tips & Tricks:

  • Make the batter and tartar sauce first and place in refrigerator until needed later.
  • For both the chips and the fish, work in small batches.  Do not overcrowd the oil.
  • Take care to cover the fish strips evenly with the batter.  The batter can get quite “gooey” in consistency so it might take some practice to get the fish fully and evenly coated without any bare spots or excess build ups of batter in any areas.
  • The sheet tray-cooling rack setup is key.  Laying the fish or chips to dry on paper towels on a flat surface will not let them drain sufficiently.
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