Beer Battered Cod with Homemade Chips and Tartar Sauce

Ingredients

Fish and Chips:

15 ounces lager, lukewarm

1 teaspoon dry active yeast

Pinch of sugar

1 3/4 cup all purpose flour, plus more for dredging

4 large russet potatoes, peeled

Canola oil, for deep-frying

Four 6-ounce skinless cod filets

Salt and freshly ground black pepper

Lemon wedges, to serve

Tartar Sauce:

2 large egg yolks

1 tablespoon Dijon mustard

1 tablespoon white wine vinegar

1 cup canola oil

1/4 cup finely chopped cornichons or dill pickles

2 tablespoons chopped fresh flat leaf parsley

2 tablespoons coarsely chopped capers

1 tablespoon fresh lemon juice

1 tablespoon (about) water

Salt and freshly ground black pepper

Fish and Chips:

470ml lager, lukewarm

1 teaspoon dry yeast

Pinch of sugar

1 3/4 cup plain flour, plus more for dredging

4 large sebago potatoes, peeled

Canola oil, for deep-frying

720g boneless white fillets, such as flathead

Salt and freshly ground black pepper

Lemon wedges, to serve

Tartare Sauce:

2 large egg yolks

3 teaspoons Dijon mustard

3 teaspoons white wine vinegar

1 cup canola oil

1/4 cup finely chopped cornichons or dill pickles

1 1/2 tablespoons chopped fresh flat leaf parsley

1 1/2 tablespoons coarsely chopped capers

3 teaspoons fresh lemon juice

3 teaspoons (about) water

Salt and freshly ground black pepper

Directions

PREP TIME
1
HRS
COOKING TIME
30
MINS
Serves
4
Make-Ahead:

The tartar sauce can be made 1 day ahead, covered and refrigerated. The potatoes can be boiled 8 hours ahead, covered and refrigerated.

Make-Ahead:
The tartare sauce can be made 1 day ahead, covered and refrigerated. The potatoes can be boiled 8 hours ahead, covered and refrigerated.
To prepare the batter:

In a large bowl, whisk the beer, yeast, and sugar to blend, and then set the batter aside in a warm place until the yeast dissolves, about 15 minutes. Gradually whisk in the flour to form a thick batter. Bubbles in the batter should fall slowly from your finger. Cover the batter with a wet tea towel and set aside until larger bubbles form, about 45 minutes.

To prepare the chips:

Bring a large pot of water to a boil over high heat. Line a baking sheet with paper towels.

Cut the potatoes into 5-inch-long by 1/2-inch-thick sticks. Cook the potatoes in the boiling water for 5 minutes, or until they are flexible but still firm. Drain and allow the potatoes to cool completely in a single layer on the prepared baking sheet.

To make the tartar sauce:

In a food processor, blend the egg yolks, mustard, and vinegar. With the food processor running, slowly drizzle in the oil through the feed tube until the mixture has thickened to a mayonnaise-like consistency.

Transfer the mayonnaise to a bowl, then stir in the cornichons, parsley, capers, lemon juice, and enough water to thin the sauce to the desired consistency. Season the sauce to taste with salt and pepper and refrigerate until serving.

To fry the chips:

Pour enough oil into a heavy large pot to reach a depth of 2 inches. Heat the oil over medium-high heat until it reaches 375°F on a deep-fry thermometer. Adjust the heat as needed to maintain this temperature.

Season the cod with salt and pepper and dredge the cod in the flour to coat lightly. Working in batches, dip the cod into the batter to coat and then gently lower it into the oil. Fry until the cod is golden brown, about 4 minutes. Using a slotted skimmer, remove the cod from the oil and place it onto a baking sheet lined with a rack to drain the excess oil. Return the oil to 375°F.

Working in 3 batches, fry the potatoes in the oil until golden and crisp, about 5 minutes. Using the slotted skimmer, transfer the chips to the baking sheet lined with a rack to drain. Season the fish and chips with salt while they are still hot.

Arrange the fish on plates with the chips and serve with the tartar sauce and lemon wedges.

To prepare the batter:

In a large bowl, whisk the beer, yeast, and sugar to blend, and then set the batter aside in a warm place until the yeast dissolves, about 15 minutes. Gradually whisk in the flour to form a thick batter. Bubbles in the batter should fall slowly from your finger. Cover the batter with a wet tea towel and set aside until larger bubbles form, about 45 minutes.

To prepare the chips:

Bring a large pot of water to a boil over high heat. Line a baking tray with paper towels.

Cut the potatoes lengthways into 1cm-thick sticks didn't specify length as it will depend on the potato and ours aren't as long as russets. Cook the potatoes in the boiling water for 5 minutes, or until they are flexible but still firm. Drain and allow the potatoes to cool completely in a single layer on the prepared baking tray.

To make the tartare sauce:

In a food processor, blend the egg yolks, mustard, and vinegar. With the food processor running, slowly drizzle in the oil through the feed tube until the mixture has thickened to a mayonnaise-like consistency.

Transfer the mayonnaise to a bowl, then stir in the cornichons, parsley, capers, lemon juice, and enough water to thin the sauce to the desired consistency. Season the sauce to taste with salt and pepper and refrigerate until serving.

To fry the chips:

Pour enough oil into a heavy large pot to reach a depth of 5cm. Heat the oil over medium-high heat until it reaches 190°C on a deep-fry thermometer. Adjust the heat as needed to maintain this temperature.

Season the fish with salt and pepper and dredge the fish in the flour to coat lightly. Working in batches, dip the fish into the batter to coat and then gently lower it into the oil. Fry until the fish is golden brown, about 4 minutes. Using a slotted spoon, remove the fish from the oil and place it onto a baking tray lined with a rack to drain the excess oil. Return the oil to 190°C.

Working in 3 batches, fry the potatoes in the oil until golden and crisp, about 5 minutes. Using the slotted spoon, transfer the chips to the baking tray lined with a rack to drain. Season the fish and chips with salt while they are still hot.

Arrange the fish on plates with the chips and serve with the tartare sauce and lemon wedges.