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Alaskan Fish and Chips and Seafood Buying Tips

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  • Author: Simone Van Den Berg
  • Yield: 4 1x


These fish and chips are baked in a beerbatter which gives it a lovely crispy outside layer. Delicious with a homemade tartar sauce.


  • 900 gr new potatoes, cut into wedges (I left the skin on) always precook them briefly for about 5 minutes, drain and leave to dry a bit
  • oliveoil
  • 125 gr all purpose flour
  • 1 egg
  • 1 tsp ground garlic
  • 1/2 to 1 tsp chili powder and some extra for the potatoes
  • 1 tsp smoked paprika
  • pepper
  • salt
  • 1/2 tsp dried thyme
  • 150 ml Mexican beer
  • A few good pieces of wild Alaskan cod filets
  • 4 tbsp mayonaise
  • 4 tbsp Greek yoghurt
  • few gherkins, chopped finely
  • 2 tbsp of capers, chopped
  • handful of chives, chopped
  • splash of chipotle tabasco


  1. Preheat the oven at 200 C. Put the potato wedges on a baking tray and spread them out. Sprinkle the oliveoil over the top and mix them well so each potato wedge has some oil on it. Sprinkle with pepper, salt and a bit of chili powder.
  2. Bake the potatos in the oven for about 40 minutes or until golden and crispy. Turn halfway through
  3. Make your batter in the meantime by mixing the flour and the salt in a large bowl. Add to this the spices (chili, paprika, garlic, thyme, pepper and salt) and the egg and the beer. Whisk to a smooth batter
  4. Heat oil in a large frying pan.
  5. Spread a little bit of flour on the cod filets and drag them through the batter. .
  6. Bake for 5-6 minutes on each side until golden and crispy
  7. Make your tartarsauce by mixing the mayonaise with the yogurt, gherkins, capers and the herbs. Add chipotle tabasco to taste.
  • Category: Main
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