Course:
Main
Cuisine:
English
Servings:
4
Prep time:
30 min
Cook time:
20 min
Total time:
50 min
Ingredients
- 1 whole flounder fish (or substitute with any flat or white fish fillets of your liking)
- 1 cup all-purpose flour
- 1/4 cup corn flour
- 1 can (250 ml) of beer
- 1 teaspoon salt
- 4 large Yukon Gold, German Yellow, or similar potatoes, peeled and sliced into wedges.
- 1 L of corn or sunflower oil (not shown)
- Salt and pepper to taste (not shown)
- Home Made Tartar Sauce (see recipe below)
Method
Prepare Tartar Sauce first:
Tartar Sauce
Ingredients
- 1 shallot
- Couple of sprigs of the flat leaf Italian parsley
- 2/3 tsp salt
- 2/3 tsp black pepper
- ¼ lemon
- 1 ½ tbsp. capers
- 2 pickled cucumbers
- 1/3 cup mayonnaise
- Microgreens (optional), not shown
Method
- Begin by finely mincing the pickles, shallot, and capers. Remove the leaves of Italian parsley from the stems and give them a fine mince as well.
- Once you have your minced ingredients ready, it’s time to bring them all together. Add the pickles, shallot, capers, and minced parsley to the mixing bowl.
- Squeeze the lemon juice and add the remaining tartar sauce ingredients. Mix everything together. Decorate with microgreens if desired. Set aside while you make the fish and potatoes
Prepare the Main dish:
- Fillet the fish and remove the skin. Set the fish fillets aside in the fridge. (Skip this step if using pre-filleted fish.)
- In a bowl, mix 2/3 cup all-purpose flour, 1/4 cup corn flour, and 1 teaspoon salt.
- Gradually add beer while whisking gently until the batter coats the back of a spoon. Refrigerate for 30 minutes.
- Heat oil in a deep fryer or deep pot until it starts to smoke (around 300°F or 150°C).
- Fry the potatoes first for about 10 minutes until almost ready. Set them aside.
- In a separate bowl, mix the remaining all-purpose flour with 1 teaspoon salt.
- Take the batter out of the fridge.
- Roll the fish fillets in the flour, shaking off any excess.
- Dip the fish fillets into the batter and place them in the hot oil. Cook for 5 minutes without moving, then turn and cook for another 4 to 5 minutes. Check for doneness by breaking a piece of fish. If needed, return fish to the fryer. Place cooked fish on paper towels to remove excess oil.
- Return the potatoes to the same oil and quickly fry them for 2-3 minutes. Place them on paper towels to remove excess oil.
- Plate your delicious fish and chips, and enjoy!
Enjoy!
Recipe Tips
- You may not need to use the entire can of beer. As soon as the batter gets a consistency of a pancake batter, you can stop and put the batter into the fridge.
- If your batter gets too watery, simply add a bit more of corn flower and mix again. Don’t worry if it goes lumpy. It won’t spoil the batter or the finished product.
- Try Seafood Literacy course @ Rouxbe to get a good handle on how to fry and fillet the fish so that it tastes just right!
Related posts:
Printable Recipe Card
Perfectly Crispy British Fish and Chips: Plus our Homemade Tartar Sauce for a Flavor Explosion
Discover the ultimate Classic Fish and Chips Recipe: easy to make yet irresistibly delicious, served with homemade tartar sauce. Enjoy it paired with Sauvignon Blanc for a delightful combination.
Servings: 4
Ingredients
Tartar Sauce
- 1 shallot minced
- 2 sprigs of the flat leaf Italian parsley finely minced
- 1 ½ tbsp capers minced
- 2 pickled cucumbers minced
- 1/4 lemon
- ⅔ tsp black pepper freshly ground
- ⅔ tsp salt
- ⅓ cup mayonnaise
Chips
- 4 large Yukon Gold, German Yellow, or similar potatoes, peeled and sliced into wedges
- 1 litre corn or sunflower oil
- salt and pepper to taste
Fish
- 1 whole flounder fish. You can substitute it with any flat or white fish fillets of your liking.
Batter
- 1 cup all-purpose flour
- ¼ cup corn flour
- 1 can (250 ml) of beer
- 1 tsp salt
Instructions
Tartar sauce
- Combine minced pickles, shallot, capers, and parsley in the mixing bowl.
- Squeeze the lemon juice and add the remaining tartar sauce ingredients. Mix everything together. Set aside while you make the fish and potatoes.
Batter
- In a bowl, mix 2/3 cup all-purpose flour, 1/4 cup corn flour, and 1 teaspoon salt.
- Gradually add beer while whisking gently until the batter coats the back of a spoon. Refrigerate for 30 minutes.
- In a separate bowl, mix the remaining all-purpose flour with 1 teaspoon salt. Set aside.
Fish and Chips
- Fillet the fish and remove the skin. Set the fish fillets aside in the fridge. (Skip this step if using pre-filleted fish.)
- Heat oil in a deep fryer or deep pot until it starts to smoke (around 300°F or 150°C).
- Fry the potatoes first for about 10 minutes until almost ready. Set them aside
- Roll the fish fillets in the flour-salt mixture, shaking off any excess.
- Take the batter out of the fridge. Dip the fish fillets into the batter and place them in the hot oil. Cook for 5 minutes without moving, then turn and cook for another 4 to 5 minutes. Check for doneness by breaking a piece of fish. If needed, return fish to the fryer. Place cooked fish on paper towels to remove excess oil.
- Return the potatoes to the same oil and quickly fry them for 2-3 minutes. Place them on paper towels to remove excess oil.
- Plate your delicious fish and chips. Enjoy them with your home made tartar sauce.
Notes
You may not need to use the entire can of beer. As soon as the batter gets a consistency of a pancake batter, you can stop and put the batter into the fridge.
• If your batter gets too watery, simply add a bit more of corn flower and mix again. Don’t worry if it goes lumpy. It won’t spoil the batter or the finished product. Complete the experience with a refreshing Sauvignon Blanc pairing!
• If your batter gets too watery, simply add a bit more of corn flower and mix again. Don’t worry if it goes lumpy. It won’t spoil the batter or the finished product. Complete the experience with a refreshing Sauvignon Blanc pairing!