Description
Crispy beer-battered cod and golden potato wedges. Homemade tartar sauce adds a delicious tang.
Ingredients
Units
Scale
- 2 lbs (900 g) new potatoes
- olive oil
- 1/2 cups (118 ml) all purpose flour
- 1 egg
- 1 tsp ground garlic
- 1/2 to 1 tsp chili powder
- 1 tsp smoked paprika
- pepper
- salt
- 1/2 tsp dried thyme
- 150 ml (1/2 cups) Mexican beer
- A few good pieces of wild Alaskan cod filets
- 4 tbsp mayonaise
- 4 tbsp Greek yoghurt
- few gherkins
- 2 tbsp capers
- handful of chives
- splash of chipotle tabasco
Instructions
- Preheat oven to 392°F (200°C).
- Put potato wedges on a baking tray, spread them out, and drizzle with olive oil. Season with pepper, salt, and chili powder.
- Bake potatoes for 40 minutes, or until golden and crispy, turning halfway through.
- For the batter: In a large bowl, mix flour and salt. Add chili powder, paprika, garlic powder, thyme, pepper, salt, egg, and beer. Whisk until smooth.
- Heat oil in a large frying pan.
- Lightly flour cod fillets and dredge in batter.
- Fry cod for 5-6 minutes per side, until golden and crispy.
- For the tartar sauce: Mix mayonnaise, yogurt, gherkins, capers, and herbs. Add chipotle Tabasco to taste.
Notes
- For extra crispy potatoes, parboil them for 5-7 minutes before roasting.
- If you don’t have Mexican beer, substitute with another light beer or sparkling water.
- Store leftover fish and chips separately; the fish will keep for 1-2 days in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5
- Sodium: 600
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 60
- Fiber: 5
- Protein: 30
- Cholesterol: 100