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Saturday, April 20, 2013

Beer Battered Fish and Chips with Tartar Sauce

Okay, I will admit that I slightly misnamed this post.

It isn't actually beer battered fish and chips. It's beer battered fish with Roasted Baby Potatoes (which are just as yummy and provide a great alternative to chips). Or you could serve it with Baked Sweet Potato Fries

Why not regular french fries you ask? Well first of all, with the fish already fried, a healthier side dish might be preferable. But the real reason? It's just plain difficult to perfectly fry fish and potatoes at the same time. And let's face it, if you fry one first, then the other, the first item is surely going to be cold. And who wants to eat cold fried fish or chips?

Beer Battered Fish
Serves 4

1/2 cup Flour
1 tbsp Garlic Powder
1 tbsp Paprika
1 tsp Salt
1 tsp Pepper
1/2 cup Cornstarch plus more for dredging
3/4 cup Beer (I prefer to use an ale)
1 Egg

About 1 1/2 to 2 litres of oil for frying
750 grams of Fish Fillets (maximum about 1/2 inch thick for best results)

To make the batter, mix the dry ingredients together in a large bowl. Add the beer and egg and whisk until the batter is smooth. Cover and let rest for about 20-30 minutes in the fridge.

Heat the oil in a large pot until it reaches 350 degrees Fahrenheit. Place some cornstarch in a dish (about 1/4 cup should be enough). Blot the fish dry with a paper towel. Dredge in cornstarch, then dip in the batter. Shake the excess batter off the fish and lower slowly into the heated oil. Cook until the fish is golden brown on both sides, about 5 minutes. Remove the fish from the oil and immediately place on a plate lined with paper towels and salt lightly. Serve with tartar sauce.

Homemade Tartar Sauce
Makes approx. 1 cup of sauce

3 Small Dill Pickles, finely chopped
1/2 clove Garlic, minced
3 tbsp Flat Leaf Parsley, finely chopped
1 tsp Dijon Mustard
Juice of 1/2 Large Lemon
1/2 cup Mayonnaise
Salt and Pepper

Combine all ingredients in a bowl. Season to taste with salt and pepper. Flavours are best when made at least 1 hour ahead and left in refrigerator until ready to serve.

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