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.

Potato Chip Cookie Ice Cream Sandwiches

I made these cookies thinking that my husband would LOVE them as much as he loves forbidden potato chips….
Unfortunately, the entire family thought that they were pretty good– but not our favorite. When transformed into an ice cream sandwich, they were GREAT!
The crunchiness and saltiness of the cookie worked really well with the sweet, creamy ice cream. The cookie recipe is from Martha Stewart Living.

  • 2 sticks unsalted butter, softened
  • 3/4 cup packed light-brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon coarse salt
  • 4 cups coarsely crushed salted potato chips (about 7-10 ounces), divided
  • 1 cup pecans or walnuts, toasted and coarsely chopped
  • Vanilla Ice Cream
  1. Preheat oven to 375 degrees. Beat together butter and sugars with a mixer on high speed until fluffy, 2 to 3 minutes. Add vanilla and eggs, and beat on medium speed until just combined.
  2. Add flour, baking soda, and salt, and beat on low speed until just combined. Stir in 2 cups potato chips and the nuts.
  3. Roll dough into 1-inch balls, and then roll balls in remaining potato chips to coat. Place cookies 2 inches apart on a parchment-lined baking sheet. Bake until golden, 8-10 minutes in a convection oven. Let cool completely on baking sheet.
  4. Cookies can be stored in an airtight container up to 5 days.
  5. Cookies can be easily transformed into ice cream sandwiches by smushing a scoop of ice cream between them.

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