BEER BATTERED FISH AND CHIPS
Oil for frying
2 pounds white fish (cod, haddock, etc…)
1, 12 ounce beer
1 cup flour
¾ cup corn starch
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon black pepper
¼-½ cup water
1 bag frozen French fries
1 cup Hellmann’s Light Mayonnaise
3 tablespoon pickle relish
3 tablespoon capers, chopped
2 tablespoon fresh dill, chopped
1 tablespoon lemon juice
2 teaspoon lemon zest
½ teaspoon black pepper
Heat about 3-4” of vegetable or canola oil in a large Dutch oven or fryer to 375 degrees.
Cut the fish into serving size portions, about 5-7” depending on the thickness.
In a large bowl combine the beer, flour, corn starch, baking powder, salt and pepper and whisk until combined. Slowly whisk in as much of the water as needed to create the consistency of thick pancake batter.
Working in batches, to be sure not to overcrowd the pan, coat the fish in the batter letting some excess drip off. Holding one end of the battered fish, dip in the oil and wave back and forth for 5-7 seconds and then let go. This process will help keep the fish from sticking to the bottom of the pan. Cook for 8-9 minutes, flipping half way though cooking, until a knife slides in and out easily in the center of the fish.
Drain on a wire rack placed over a rimmed baking sheet. Season with salt immediately.
Place fries in the oil and cook until crisp and golden.
Serve fish and chips with your favorite tartar sauce or my recipe included here.