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Beer Battered Fish With Chips And Tartare Sauce

Ingredients
  Self raising flour 225 Gram (1 1/2 Cups)
  Egg 1
  Beer 375 Milliliter (1 1/2 Cups)
  Potatoes 1 1⁄2 Kilogram, peeled (5 Large Size)
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
  Flathead fillets 660 Gram (12 Medium Size)
For tartar sauce
  Mayonnaise 250 Milliliter (1 Cup)
  Finely grated lemon rind 2 Teaspoon
  Lemon juice 1 Tablespoon
  Finely chopped gherkins 2 Tablespoon
  Drained capers 2 Tablespoon, finely chopped
  Finely chopped fresh dill 1 Tablespoon
  Finely chopped fresh chives 1 Tablespoon
  Red jalapeno 1 , seeded, finely chopped
Directions

1.
Whisk flour, egg and beer together in medium bowl until smooth; cover, refrigerate batter 1 hour.
2.
Cut potatoes into 1cm-wide slices; cut slices into 1cm-wide strips, dry well.
Heat oil in large pan; deep-fry chips, in batches, until browned and cooked through.
Place chips on absorbent paper on large oven tray; to keep them hot, place, uncovered, in moderate oven.
3.
Meanwhile, reheat oil.
Dip fish in batter; deep-fry in hot oil until browned and crisp.
4.
Serve fish and chips with tartare sauce.tartare sauce Combine ingredients in medium bowl; mix well.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Fish
Servings: 
6

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