Beer batter English-style fish and chips
The real British fish and chips recipe consist of a high-quality cod fish deep-fried. Don’t forget to add a generous base layer of french fries, and add the smashed green peas as well as a homemade tartar sauce.
Dietary restrictions
- 4 large potatoes, peeled and cut into strips.
- 1 cup all-purpose flour
- 1 egg, beaten
- 1 quart vegetable oil for frying
- 1 1/2 pounds cod fillets
- 1 teaspoon baking powder
- 2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 (12 fluid ounce) can or bottle beer
Tartar sauce:
- 1 cup of mayonnaise
- 1 tablespoon sweet pickle relish
- 1 tablespoon minced onion
- 2 tablespoons lemon juice
- Salt and pepper to taste
Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
Combine flour, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.
Make the fries:
Place potatoes in a medium-size bowl of cold water. Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C). Fry the potatoes in the hot oil until they are tender. Drain them on paper towels. Fry the potatoes again for 1 to 2 minutes for added crispness.
Make the mushy peas:
Bring a shallow pot of lightly salted water to the boil over medium high heat. Add frozen peas, and cook for 3 minutes, or until tender. Drain peas, and transfer to a blender or large food processor. Add cream, butter, salt and pepper to peas, and process until blended, but still thick with small pieces of peas.
Make Tartar sauce:
In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper.