Fish and Chips

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Prep Time: 25 minutes
Cook Time: 45 minutes
Servings: 2
Calories: 4703kcal

Ingredients

French Fries

  • 2 medium Potatoes peeled and cut into ¼ inch thick sticks (about ½ lb of potato per portion)
  • 4 cups Canola oil or your preferred high-smoke point frying oil
  • 4 TBSP Ketchup

Tartar Sauce

  • 5 TBSP Mayonnaise
  • 2 tsp Sweet relish
  • ½ TBSP Capers rinsed and chopped
  • ½ tsp Lemon juice

Seasoning

  • Salt to taste
  • Black pepper to taste

Fish

  • 1 cup All-purpose flour
  • 1/3 cup Cornstarch
  • 2 tsp Baking powder
  • ½ tsp Paprika
  • 1.5 cups Light beer use as needed (sub club soda)
  • 10 oz Pollock skin off
  • 2 wedges Lemon

Light Beer

  • 24 oz Light beer cold
US Customary - Metric

Instructions

  • Place the potatoes into a large bowl and cover completely with cold water for 20 minutes.
  • Make tartar sauce: Combine all ingredients until fully combined. Season with salt and pepper to taste. Refrigerate until ready to use.
  • Blanch the fries.
  • If using the oven: Heat the oven to 350°F (176°C). Place fries on a parchment-lined baking sheet. Cook in the oven until tender, about 15 to 20 minutes.
  • If using oil: Heat the oil to 300°F (150°C) in a Dutch oven or deep fryer. Fry fries in small batches until softened, about 6 to 10 minutes.
  • Once the fries are soft, set them aside to cool. Heat the oil to 375°F (190°C).
  • Prep fish batter: Combine flour, cornstarch, baking powder, and paprika, and season with salt and pepper in a large bowl, then whisk to combine.
  • Fry the fries: Cook the fries in small batches until crispy and golden brown (overcrowding the oil will result in limp fries). Remove to a paper towel-lined large bowl and season with salt immediately to taste.
  • Batter and fry the fish: Stir in the beer a little at a time (or club soda) to the flour/cornstarch mixture until a thick batter is just formed. (A few small lumps of dry flour are ok.) Transfer fish to batter and turn to coat. Working one piece at a time, pick up the fish and allow excess batter to drip back into the bowl. Carefully lower it into the hot oil. Repeat with the remaining fish.
  • Cook, turning the fish until it is golden brown and crisp on all sides, about 6 - 8 minutes, to an internal temperature of 140°F (60°C) using a thermometer. Transfer to a paper towel-lined plate and season immediately with salt.
  • Serve the fish with tartar sauce, lemon wedge, french fries, ketchup, and beer.

Nutrition

Calories: 4703kcal | Carbohydrates: 89g | Protein: 9g | Fat: 475g | Saturated Fat: 37g | Polyunsaturated Fat: 142g | Monounsaturated Fat: 290g | Trans Fat: 2g | Cholesterol: 15mg | Sodium: 1039mg | Potassium: 308mg | Fiber: 3g | Sugar: 9g | Vitamin A: 491IU | Vitamin C: 11mg | Calcium: 280mg | Iron: 4mg

Fish and Chips

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 25 minutes
Cook Time 45 minutes
Servings 2
Calories 4703 kcal

Ingredients
 
 

French Fries

  • 2 medium Potatoes peeled and cut into ¼ inch thick sticks (about ½ lb of potato per portion)
  • 4 cups Canola oil or your preferred high-smoke point frying oil
  • 4 TBSP Ketchup

Tartar Sauce

  • 5 TBSP Mayonnaise
  • 2 tsp Sweet relish
  • ½ TBSP Capers rinsed and chopped
  • ½ tsp Lemon juice

Seasoning

  • Salt to taste
  • Black pepper to taste

Fish

  • 1 cup All-purpose flour
  • 1/3 cup Cornstarch
  • 2 tsp Baking powder
  • ½ tsp Paprika
  • 1.5 cups Light beer use as needed (sub club soda)
  • 10 oz Pollock skin off
  • 2 wedges Lemon

Light Beer

  • 24 oz Light beer cold

Instructions
 

  • Place the potatoes into a large bowl and cover completely with cold water for 20 minutes.
  • Make tartar sauce: Combine all ingredients until fully combined. Season with salt and pepper to taste. Refrigerate until ready to use.
  • Blanch the fries.
  • If using the oven: Heat the oven to 350°F (176°C). Place fries on a parchment-lined baking sheet. Cook in the oven until tender, about 15 to 20 minutes.
  • If using oil: Heat the oil to 300°F (150°C) in a Dutch oven or deep fryer. Fry fries in small batches until softened, about 6 to 10 minutes.
  • Once the fries are soft, set them aside to cool. Heat the oil to 375°F (190°C).
  • Prep fish batter: Combine flour, cornstarch, baking powder, and paprika, and season with salt and pepper in a large bowl, then whisk to combine.
  • Fry the fries: Cook the fries in small batches until crispy and golden brown (overcrowding the oil will result in limp fries). Remove to a paper towel-lined large bowl and season with salt immediately to taste.
  • Batter and fry the fish: Stir in the beer a little at a time (or club soda) to the flour/cornstarch mixture until a thick batter is just formed. (A few small lumps of dry flour are ok.) Transfer fish to batter and turn to coat. Working one piece at a time, pick up the fish and allow excess batter to drip back into the bowl. Carefully lower it into the hot oil. Repeat with the remaining fish.
  • Cook, turning the fish until it is golden brown and crisp on all sides, about 6 - 8 minutes, to an internal temperature of 140°F (60°C) using a thermometer. Transfer to a paper towel-lined plate and season immediately with salt.
  • Serve the fish with tartar sauce, lemon wedge, french fries, ketchup, and beer.

Nutrition

Calories: 4703kcalCarbohydrates: 89gProtein: 9gFat: 475gSaturated Fat: 37gPolyunsaturated Fat: 142gMonounsaturated Fat: 290gTrans Fat: 2gCholesterol: 15mgSodium: 1039mgPotassium: 308mgFiber: 3gSugar: 9gVitamin A: 491IUVitamin C: 11mgCalcium: 280mgIron: 4mg
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