Classic Beer Battered Fish & Chips

Growing up on the east coast, eating seafood was something of a birth right. It’s in our DNA. It’s the perfect comfort food. Crispy fries & fish, tartar sauce, a nice brew…I mean, common! Goodness. Summer, come back now. Please.

And as much as I love going to seafood shacks along the beach in the summer for a deep fried basket of heaven, winter in the Maritimes is far to long to wait without seafood. Can’t do it, won’t do it. Homemade is always best, anyway.

This recipe is quick & easy, and you’ll feel like you’re near the sea on a warm summer’s day.

Classic Beer Battered Fish & Chips

Serves 4

1lb haddock fillets, cut into 8 pieces  1 1/2 cups flour

1 teaspoon sea salt

1/4 tsp cayenne

1 1/2 cups your favourite stout

3lbs russet potatoes

1 lemon

Canola oil, for frying

Tartar sauce, to serve

Tartar sauce

1/3 cup mayo

2 tbsp cornichons, finely diced

1 tbsp capers, finely diced

1 tsp fresh squeezed lemon juice

salt & pepper

Wash & scrub your potatoes (but do not peel). Cut your potatoes into fries, 1/4 inch thick. Place in a large bowl, and cover with cold water for 1 hour. Drain, and dry well on paper towel.

Heat 3 inches canola oil in a large dutch oven to 300 degrees. Working in batches, fry for 5 minutes. Remove, and place fries on paper towel on a baking sheet to cool.

In a bowl, mix together all your tartar sauce ingredients. Season with a pinch of salt & pepper, cover with cling wrap, and place in the fridge.

In a large bowl, combine your flour, beer, sea salt, and cayenne, and whisk to remove any lumps.

Heat the oil to 375 degrees.

Dip your fish in the batter, getting it nicely coated. Fry for 6 – 7 minutes, until deep golden brown and crispy. Remove with a slotted spoon, and drain on paper towel. Spring with sea salt.

Working in batches, double fry your french fries for 3 – 5 minutes, until golden brown and crispy.

Serve with tartar sauce, lemon wedges, and mushy peas.