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BEER-BATTERED FISH AND CHIPS WITH TARTAR DIPPING SAUCE

DURING the air show at the Fleet Week celebration in San Francisco, food stands were selling hotdogs, fish and chips, barbeque, corn, stir-fry noodles, etc. but I knew exactly what my cravings were so I went directly to fish and chips. And it did not disappoint.

The fish was moist and meaty and the crust golden brown and crunchy. The tartar sauce added a tangy flavor to it. Combined with crispy fries, this is a perfect finger food for picnics and outdoor events.

Here is my version of beer-battered fish and chips with tartar dipping sauce that I would like to share with you. It is perfectly close to the fish and chips I had in San Francisco. I hope you’ll like it. Enjoy!

Ingredients:

For beer-battered fish:
1 pound cod fillets (or tilapia fillets), cut into 2 inches strips wide
2 cups all-purpose flour, 1 cup for dredging
2 cups beer
3 eggs
1 teaspoon smoked paprika
¼ teaspoon salt
¼ teaspoon ground pepper
Vegetable or canola oil for frying

For chips:
5 medium russet potatoes, thoroughly cleaned (leave skin on)
Kosher salt
Paprika (optional)
Vegetable or canola oil for frying

For tartar sauce:
1 cup mayonnaise
1 tablespoonful capers
½  onion, chopped
2 tablespoon chopped pickles
Juice of a ½ lemon
½  teaspoon sugar
Salt and pepper
Parsley for garnishing

Cooking directions:

Tartar Sauce:
Combine all ingredients in a food processor. Refrigerate for about 1 hour before serving.

Chips:
Pre-heat deep fryer or deep pot with oil to 350 degrees F.
Cut potatoes into ¼ inch thick and put in a bowl of water. Drain. Pat dry potatoes with paper  towels to remove excess water. Fry for 5 minutes or until golden brown.  Transfer to a sheet pan with lined paper towels. Season with salt, pepper and paprika (optional).

Fish:
Pre-heat deep fryer or deep pot with oil to 300 degrees F.
In a mixing bowl, whisk together flour, beer, paprika, salt and pepper. Let it cool in the refrigerator for about 10 minutes. Add the beaten eggs.
Season the fish with salt and pepper, coat with flour. Shake off excess flour and dip in the batter. Fry until golden brown. Put in a plate lined with paper towel.

Serve fish and chips together with the dipping sauce on the side. Garnish with parsley.


Makeshift food stands selling hotdogs, barbeques, stir-fry noodles, hamburgers, etc. I bought my fish and chips from the farthest stall just beside the booth selling hamburgers and Italian sausages (just squint your eyes to zoom in ;-D )

2 Comments
  1. I believe the best fish n chips are in London, where they wrap it in an old english newspaper and then you sprinkle it with that vinegar dipping sauce.

    But if you’re in the US, why not try their version…………. For sure it is good too……….especially with that tangy tartar sauce

  2. Always on my list as a favourite ever since I learned to dine with some English folks :) And they love it with my home-made tartar sauce. Yummy and mouth-watering, all the time <3

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