Beer Battered Fish with Salt n’ Vinegar Chips
Is there anything better after a successful day of fishing than fried fish and an ice-cold beer? The answer is no, unless you add some vinegary “chips” and an herbaceous tartar sauce for dipping.
Homemade french fries are a bit of work, but they’re very good. This is the kindof meal you should make with a bunch of family or friends around to help out. I like setting up the fryer on the back porch to avoid a mess indoors.
You’ll need to do a bit of planning before you start frying fish. It’s best to make the beer batter and soak the potatoes in a vinegar solution a couple of hours before cooking for the best texture.
Beer Battered Fish with Salt n’ Vinegar Chips
6
Ingredients
3 pounds firm, white-fleshed fish
1 cup all-purpose flour
Coarse sea salt and cracked black pepper
Oil with a high smoke point for frying, such as avocado, peanut, or grapeseed- Beer Batter
1 ½ cups all-purpose flour
¾ cup cornstarch
1 ½ teaspoons baking powder
¾ teaspoon coarse sea salt
¾ teaspoon black pepper
1 ½ cups dark beer- Salt n’ Vinegar Chips
3 pounds idaho potatoes, cut ¼” – ½” thick
3 cups water
3 cups white vinegar
2 tablespoons white sugar- Tartar Sauce
1 cup mayonnaise
1 tablespoon lemon juice
1 small garlic clove, grated
1 small shallot, minced
2 tablespoons capers, chopped
2 tablespoons dill pickle relish
2 teaspoons fresh minced dill
Directions
- Make the beer batter. If possible, make the batter for the fish a few hours in advance for the best texture. In a large bowl, whisk together the baking powder, flour, cornstarch, salt, and pepper until well blended. Then, whisk in the beer. Keep in the refrigerator until ready to fry.
- Prepare the potatoes. Place the sliced potatoes in a colander and wash off excess starch with cold water. Be sure to toss them around to thoroughly rinse them. Drain the water and then add potatoes to a large bowl with the water, vinegar, and sugar. Stir to incorporate and allow the potatoes to soak for at least 1 hour, up to four. The longer you soak them, the more vinegary the potatoes will be. After soaking, drain the water and pat them dry as possible. You can also lay them across a tray to air-dry.
- Just before cooking, pat the fish dry with paper towels and cut it into large serving pieces, about 4” x 3”. Season with salt and pepper.
- Fry the chips. Meanwhile, add 4- 6” of oil to a fryer or large Dutch oven and heat between 375℉ and 400℉. Fry the “chips” first for about 10 minutes or until they’re golden brown, working in batches so as not to overcrowd the fryer. Remove and set them on a wire rack with a tray underneath to catch any excess oil. You can place it on a baking tray in the oven at 200℉ to keep warm while you fry the fish.
- Batter the fish and fry. Spread flour across a large plate. Take a piece of fish and dredge it in the flour, shaking off the excess, then drop it in the batter to fully coat. Let excess batter drip off. Immediately drop the fish into the fryer and fry for about 4 minutes, or until the outside is crispy and golden in color and the fish is cooked through. Remove and transfer to a baking grid with a sheet tray underneath to catch oil and allow airflow. Repeat this process with the remaining fish.
- Serve the fish and chips while still hot with the homemade tartar sauce.
- Tartar Sauce
- Combine all of the ingredients in a small bowl and stir to blend. Taste and season with a pinch of salt and extra lemon if desired. Store in an airtight container in the refrigerator for up to 3 days.
