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Fish and Chips
American-style beer-battered fish with thick cut fries and tartar sauce — seaside comfort food. Frying the chips twice, once low and slow then again hot and fast, gives them a fluffy centre and a properly crisp shell.
Ingredients
Instructions
Mix mayo, capers, pickles, lemon juice and parsley into tartar sauce.
Par-boil chips 5 minutes, drain and dry completely.
First fry: cook chips at 160C for 5 minutes. Drain.
Mix flour, baking powder and beer into a smooth batter.
Second fry chips at 190C until golden and very crispy.
Dip fish in batter and fry at 180C for 6 minutes until golden.
Drain everything on paper towel.
Serve fish and chips immediately with tartar sauce and lemon.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
