1/4 cup bread and butter pickles, chopped, plus pickle juice to taste
1 Tbsp capers, chopped, plus caper juice to taste
1 1/2 cup flour, plus more for dusting
2 tsp baking powder
2 tsp old bay seasoning
8 cups peanut or canola oil
1 bottle (12 oz) cold beer
1 1/2 to 2 lbs skinless halibut, cod, or haddock fillets, cut into 3/4 inch strips
Lemon wedges, for serving
Instructions
Fill a large bowl with ice water. Using a handheld slicer or food
processor fitted with the slicing blade, slice the potatoes and place
in the ice water.
In a medium bowl, dissolve 1 tsp of the dry mustard in 1 tsp cold
water. Let sit for 10 minutes. Stir in the mayo, pickles and capers;
add the pickle and caper juices to taste. Cover the tarter sauce and
refrigerate.
In a medium bowl, mix the remaining 1 tsp dry mustard, flour,
baking powder and 1 tsp Old Bay seasoning.
In a 5 to 6 quart dutch-oven, heat the oil over medium until a
deep-fry thermometer registers 365 to 375. Drain the potatoes; pat
dry. Working in batches, fry the potatoes, turning occasionally, until
golden, 3 to 4 minutes per batch. (Adjust the heat to maintain
temperature.) Using a slotted spoon, transfer chips to a paper
towel-lined baking sheet. Season immediately with the remaining 1
tsp Old Bay seasoning and salt.
Return the oil to 365. Whisk the beer into the flour mixture. Pat the
fish dry; season with salt and pepper. Dust in the batter. Working in
batches, fry the fish, turning occasionally, until golden, about 5
minutes per batch. (Adjust the heat to maintain temperature.)
Transfer to a paper towel-lined baking sheet; season. Serve the fish
with chips, tarter sauce, and lemon wedges.
Originally Submitted
5/6/2015
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