The Ultimate Classic Beer Battered Fish and Chips

Make your own classic fish & chips from scratch!












2 lbs. or 4 russet potatoes
2 Tbsp. olive oil
1 Tbsp. salt

2 lbs. firm white-flesh fish, like halibut or cod (We use halibut for a special treat.)
6 cups canola or vegetable oil, for frying

1½ cups all-purpose flour
½ cup cornstarch
12 oz. your favorite beer
1 tsp. salt
1 tsp. pepper
½ tsp. cayenne pepper
2 Tbsp. fresh chopped baby dill
Flaky salt to finish

The Ultimate Tartar Sauce
1 cup baby dill pickles
¼ cup red onion
½ cup fresh baby dill
1½ cups good mayo
1 tsp. cracked black pepper
½ tsp. garlic powder
Squeeze fresh lemon juice

Spicy Ketchup
1 cup good ketchup
½ tsp. cayenne pepper
Squeeze fresh lemon
1 Tbsp. malt vinegar

The Chips
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Slice potatoes into wedges or diagonal slices resembling classic French fries, about ½-inch thick. Coat with oil, and sprinkle with salt. Roast for 30-35 minutes, until golden brown and crisp.

The Batter and Fish
Whisk together all ingredients listed for the batter; set aside. Dry the fish, and slice into 8 equal strips about 1-1½ inches thick. Heat the oil in a large, heavy-bottom saucepan to 350 degrees. If you don’t have a thermometer, heat the oil about 7-9 minutes over medium to medium-high heat, until it  shimmers. Test the oil by dropping a bit of batter into the hot oil. If it begins to sizzle, float, and cook, you are ready to get frying. Turn the heat down if the oil hisses or begins to smoke. Place the fish into the batter; gently shake off excess batter, and gently place fish into the oil. Cook each piece until it’s golden brown and has reached an internal temperature of 145 degrees, or until the fish is opaque and flakes easily with a fork. It’ll take about 5-7 minutes, depending on how large the slices are. Drain the fish on paper towels to remove excess oil, and sprinkle with salt.

The Tartar
Pulse all ingredients in a food processor, and gently fold into the mayo. This keeps up to 1 week and is best made a day in advance. Store in the fridge. If you don’t have a food processor, hand-chop everything very finely, and fold into mayo.

The Ketchup
Mix, and enjoy!

Recipe by Rustic Joyful Food