Fried Fish and Chips
Crispy beer-battered fish fillets with golden french fries, served with a zesty tartar sauce and a squeeze of lime. A classic pub-style meal made simple for a weeknight.
- Total time
- 40 min
- Servings
- 4
- Calories
- 650
- Protein
- 35g
Ingredients
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Open the appInstructions
Step 1
Cut the 2 lb potatoes into 1/4-inch thick sticks. Soak in cold water for 10 minutes, then pat completely dry with a clean towel.
Step 2
Heat 3 cups vegetable oil in a deep pot to 350°F. Fry the potatoes in batches for 5-6 minutes until pale and tender, then remove and set aside.
Step 3
In a bowl, whisk 1 cup flour with 1 cup beer until smooth. Season with salt and pepper. Pat the 1.5 lb fish fillets dry and dip into the batter, letting excess drip off.
Step 4
Increase oil to 375°F. Fry the fish in batches for 4-5 minutes until golden and crispy, turning once. Drain on paper towels and sprinkle with salt.
Step 5
Return the fries to the oil for 2-3 minutes until deep golden and crisp. Drain and season with salt.
Step 6
Mix 1/2 cup mayonnaise with 2 tbsp chopped dill pickles and a squeeze of lime juice. Serve the fish and chips with the tartar sauce and lime wedges.
Tools you’ll need
- deep pot
- deep-fry thermometer
- mixing bowl
- whisk
- paper towels
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