Beer Battered Fish and Chips with Spicy Tartar Sauce


Beer Batter:

1 1/2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon baking powder
1 12-ounce bottle ice cold lager beer
1 teaspoon kosher salt
1 1/2 pounds cod fillets, boneless, skinless
1 cup all purpose flour, for dredging
4 large Russet potatoes, cut into fries
Vegetable oil, for deep frying

Spicy Tartar Sauce:

1 cup mayonnaise
1/2 cup sour cream
1 tablespoon sriracha
1 teaspoon honey
1/4 cup finely chopped pickles
2 tablespoons pickle juice
2 tablespoons finely chopped flat-leaf parsley
Kosher salt and freshly ground black pepper


Heat vegetable oil in a large heavy pot to 325 degrees F. Blanch French fries in batches for 5 minutes to cook through with no color. Drain and set aside. When done, increase heat to bring oil up to 375 degrees F.

Prepare batter by combining dry ingredients in a large mixing bowl. Form a well in the centre then slowly pour in the beer as you mix. Slowly incorporate dry ingredients from the centre so lumps don't form. Lightly dredge fillets of fish in flour then dip in batter. Let excess batter drain off then fry in hot oil for 4-5 minutes. Cook in batches, ensuring the oil comes up to temperature before each new batch. Drain fish on a wire rack over paper towels. Season hot fish with salt.

When fish is done, cook French fries for the second time in hot oil - about 2-3 minutes. Season with salt.

To prepare tartar sauce combine all ingredients in a large mixing bowl and stir well. Serve with beer battered fish and crispy French fries.

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