I served this heaping platter of fried deliciousness for our celebratory St. Patrick’s Day dinner. It was extremely well received. 🙂
I used Irish Harp beer in the fish batter, of course. As I was cooking the fish and chips, my husband realized that we hadn’t included the essential tartar sauce in our menu. He was thankfully able to make sauce with a few adaptations.
The beer-battered fish recipe was adapted from Donal Skehan via today.com; I modified the cooking method. The potato chip recipe was adapted from Bon Appétit. I used gold potatoes, olive oil, and seasoned the chips with sea salt. The tartar sauce recipe was loosely adapted from inspiredtaste.net. It was a treat. We’re planning to eat the leftover fish in tacos!
For the Crispy Potato Chips:
- 2 pounds gold, russet, or purple potatoes
- 1/2 cup distilled white vinegar
- vegetable oil, for frying (I used 10 cups of canola oil with 3-4 cups olive oil)
- sea salt
For the Beer-Battered Fish:
- 4 skinless and boneless white fish fillets, patted dry and cut into thick strips (I used Alaskan Cod)
- 1 cup all-purpose flour, plus more to coat the fish
- 1 cup cold beer (I used Harp)
- coarse salt, sea salt, and freshly ground black pepper
- canola oil and olive oil, to fry (see above)
- lemon wedges, to serve
For the Tartar Sauce:
- 1/2 cup mayonnaise
- 1 small dill pickle, chopped very small (3 tablespoons)(I substituted 1 tsp white wine vinegar)
- 1 tablespoon fresh lemon juice, plus more to taste (I used the juice of 1/2 a lemon)
- 1 tablespoon capers, drained and chopped
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill (I substituted fresh basil)
- 1/2 to 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- coarse salt and freshly ground black pepper
To Make the Crispy Potato Chips:
- Using a mandoline, slice potatoes about 1/8-inch thick.
- Place slices in a large bowl, add cold water to cover, and stir to release starch; drain. Repeat until water runs clear.
- Return potatoes to bowl; cover with 1/2 cup distilled white vinegar and about 6 cups water. Let sit at least 30 minutes or up to 2 hours. (the vinegar helps make the chips more crispy)
- Drain potatoes and pat dry prior to cooking.
- Fit a large heavy pot with a deep-fry thermometer; pour in oil to measure 3 to 4”. (I used a very deep “pasta pot” to reduce splattering.)
- Heat over medium-high until thermometer registers 300°. (frying the potatoes at a lower temperature helps to remove moisture)
- Working in 4 to 6 batches and returning oil to 300° between batches, fry potatoes, turning occasionally to cook evenly, until golden brown and crisp (oil will have quit bubbling), about 5 to 7 minutes per batch.
- Using a spider or slotted spoon, transfer to a paper towel–lined rimmed sheet pan fitted with a wire rack. While hot, season with salt.
- Reserve the cooking oil to fry the fish.
Note: Potatoes can be fried 6 hours ahead. Keep at room temperature. (I kept the chips in a warming drawer while I cooked the fish.)
To Make the Beer-Battered Fish:
- Top the pot with more oil, if needed, and bring it back to temperature, 300° to 340°, over a medium-high heat.
- Coat the fish strips with flour, shake off the excess and set aside in a single layer on a plate.
- Place 1 cup of flour in a large mixing bowl, make a well in the middle of it and pour in a little beer and whisk. Keep adding the beer and mixing until you have a smooth batter.
- Season generously with coarse salt and freshly ground black pepper.
- Working beside the pan, dip the fish strips in the batter one at a time and then into the hot oil. Make sure not to overcrowd the pan. (I used tongs and cooked the fish in 3 batches.)
- Cook for about 4 to 5 minutes until golden-brown, turning halfway through the cooking time.
- Remove the fish from the pot using a spider or slotted spoon and transfer to a paper towel–lined rimmed sheet pan fitted with a wire rack. While hot, season with salt.
- Serve with some lemon wedges, crispy chips, and tartar sauce, as desired.
To Make the Tartar Sauce:
- Combine the mayonnaise, pickles (or vinegar), lemon juice, capers, dill, Worcestershire sauce, and mustard in a small bowl and stir until well blended and creamy.
- Season with a pinch of salt and pepper. Taste then adjust with additional lemon juice, salt, and pepper.
Note: For the best flavor, cover and store in the refrigerator for at least 30 minutes. Keep, tightly covered, in the refrigerator for up to one week.