Beer-Battered Cod with Crispy Potato Chips

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 AppĂ©tit. 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:

  1. Using a mandoline, slice potatoes about 1/8-inch thick.
  2. Place slices in a large bowl, add cold water to cover, and stir to release starch; drain. Repeat until water runs clear.
  3. 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)
  4. Drain potatoes and pat dry prior to cooking.
  5. 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.)
  6. Heat over medium-high until thermometer registers 300°. (frying the potatoes at a lower temperature helps to remove moisture)
  7. 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.
  8. 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.
  9. 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:

  1. Top the pot with more oil, if needed, and bring it back to temperature, 300° to 340°, over a medium-high heat.
  2. Coat the fish strips with flour, shake off the excess and set aside in a single layer on a plate.
  3. 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.
  4. Season generously with coarse salt and freshly ground black pepper.
  5. 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.)
  6. Cook for about 4 to 5 minutes until golden-brown, turning halfway through the cooking time.
  7. 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.
  8. Serve with some lemon wedges, crispy chips, and tartar sauce, as desired.

To Make the Tartar Sauce:

  1. 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.
  2. 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.

Herb-Scented Mashed Potatoes

These wonderful, creamy and fluffy mashed potatoes had a subtle flavor from cream steeped with rosemary, sage, and garlic. My son made them as part of our Thanksgiving feast this year. I loved the contrasting texture of the crispy top layer.

This recipe was adapted from Food and Wine, contributed by Justin Chapple. I modified the proportions and broiled the potatoes in a 9-inch cast iron skillet.

Yield: Serves 6 to 8

  • 1/2 cup plus 2 T heavy cream
  • 1/2 cup plus 2 T whole milk
  • 4 ounces (8 T, one stick) unsalted butter, plus 1 T melted butter for brushing
  • one 4 to 6-inch rosemary sprig
  • 1 4 to 6-inch sage sprig
  • 2 garlic cloves, crushed
  • 2 1/2 pounds baking potatoes, peeled and cut into 2-inch pieces (I used Maine Cold River Gold potatoes)
  • Kosher salt
  • freshly ground black pepper
  1. In a medium saucepan, combine the cream, milk and one stick of butter with the rosemary, sage and garlic and bring just to a simmer.
  2. Remove from the heat and let steep for 15 minutes, then discard the rosemary, sage and garlic.
  3. Meanwhile, in a large pot, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes.
  4. Drain well, then pass the potatoes through a ricer into the pot.
  5. Fold in the cream mixture and season generously with salt and pepper.
  6. Light the broiler and position the rack 8 inches from the heat.
  7. Scrape the potatoes into a 9-inch round flameproof pan or baking dish (2 inches deep) and, using a spoon, decoratively swirl the top. (I used a cast iron skillet.)
  8. Gently brush with melted butter.
  9. Broil for about 8 minutes, until the top is browned in spots. Serve hot.

Note: If doubling the recipe, place the riced potatoes into a 12-inch round flameproof pan such as a cast iron skillet.

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