Beer Battered Fish and Chips with Tartare Sauce
Beer Battered Fish and Chips with Tartare Sauce – easier than you might think to create this takeaway classic at home and even more satisfying than your local chipper. I’ve used haddock but any thick white fish fillets work in this recipe and it could be a nice way of trying a new type of fish. Be super careful when deep frying and use a thermometer if you have one to ensure the oil doesn’t overheat. I never put the hob on the highest setting and always keep an eye for the oil smoking- if this happens take it off the heat. This is my third recipe for Peterhead Fish Company and again I highly recommend using them for your fish for their friendly service and free delivery all over Aberdeen!
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If you enjoyed my Beer Battered Fish and Chips then try out my recipe for Haddock, Leek and Potato Bake or Chipotle Haddock Goujons with Jalapeño Slaw and Sweet Potato Fries
RECIPE
SERVES 2
Difficulty Level: Top Chef
Ingredients:
- 2 fillets of haddock or fish of your choice
- 200g flour
- Teaspoon baking powder
- 330ml of beer
- Tablespoon malt vinegar
- Salt
- White pepper
- About 5 large potatoes, cut into even sized chips
- Sunflower oil
For the Tartare Sauce:
- 4 tablespoons mayonnaise
- 1 tablespoon capers, very finely chopped
- 2 cornichons, very finely chopped
- 1/2 shallot, very finely chopped
- Tablespoon malt vinegar
- Teaspoon Dijon mustard
- Zest and juice of 1/2 lemon
METHOD:
1. Coat the fish fillets with flour and season with a little salt. Let sit for 10 minutes. This firms up the fish.
2. Fill two large pans (One for the fish and one for the chips) about half full with sunflower oil. Heat over a high (but not the highest) heat until it is 180C or a chunk of bread sizzles and turns brown within 10 seconds. Be careful not to overheat the oil as the batter will burn, but at the same time if it isn’t hot enough the batter will go soggy and not crisp. The best way to test the oil is with a thermometer and I highly recommend buying one.
3. Put 200g of plain flour in a bowl. Add a teaspoon of white pepper and the teaspoon of baking powder. Stir well. Add the beer gradually, whisking, until it is thick and creamy, then add the vinegar. It should be the consistency of thick yoghurt.
4. When the oil is hot, add the chips to their own pan first. They will take a couple minutes longer than the fish. Fry for around 7 minutes.
5. Dip each fish fillet in the batter, making sure it is all covered. Pick up by the thinnest part and lower very carefully into the oil, away from you. Cook until crisp and brown, around 7 minutes.
6. For the Tartare sauce , mix all the ingredients together. Don’t be too strict on the quantities, taste as you go along and add more or less of the ingredients to your preference. I personally like my tartare sauce tangy with vinegar and lemon.
7. When the fish and chips are cooked, drain on some kitchen paper before serving the crispy Fish and Chips along with some peas, if you like.
TIPS
- For extra crispy bits, once the fish has cooked, pour droplets of batter into the hot oil and cook for about a minute.
- Goes well with creamed mushy peas: simply soften a shallot a little butter for 5 minutes in a saucepan then pour a handful of frozen peas in and add 200ml milk and a couple tablespoons of double cream. Cook until the peas are really soft and then mash with a fork.
- This batter would also be nice for chicken.
