Thursday, August 25, 2011

Restaurant Style Fish and Chips with Tartar Sauce

serves 4
Ingredients for the chips:

3 pounds potatoes, washed (skin on), cut into fries ( I like plain old russets for the chips)
vegetable or peanut oil for frying

Directions:Wash and pat dry cut fries with paper towel. Fill a heavy bottom pot or deep fryer with oil and heat oil 325 - 350 degrees. When oil is ready, drop fries carefully into pot using tongs, a spider or slotted spoon. You will need to adjust heat to regulate cooking. As oil cools (from adding fries), turn heat up. Reduce, as it gets too hot. Your temperature should remain within 325 to 350 degrees, as stated above. Fry potatoes in batches, as needed, until golden brown. Drain on paper towels or brown bags, then toss in a bowl with salt. Set aside.

Ingredients for the fish:

1 ½ cups self rising flour
½ cup cornstarch
1 teaspoon Old Bay
½ teaspoon cayenne pepper
1 teaspoon paprika
½ teaspoon salt
½ teaspoon ground black pepper
1 12 ounce bottle of dark beer
2 pounds white fish, such as Haddock or cod

Heat the same pot of oil from potatoes to 360 to 375 degrees. Add more oil if needed. While oil is heating, add first seven ingredients for fish batter to a large bowl. Whisk in beer a little at a time until batter is slightly thinner than pancake batter. Wash and pat dry fish filets. Dip each piece of fish into batter, shake off excess and add to heated oil. Fry no more than 4 to 5 pieces at a time. Turn with spoon to ensure even cooking, until fish is golden brown, about 8 minutes. Drain on paper towels or brown bags. Serve potatoes and tarter sauce.

Tarter Sauce

1 cup mayonnaise
1 teaspoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon capers, minced
2 tablespoon dill pickle relish
2 tablespoons onions, minced
1 teaspoon cayenne pepper
1 teaspoon dill weed
¼ teaspoon salt
¼ teaspoon black pepper

Combine all ingredients and chill.