Celebrate St. Patrick’s Day this classic pub food entree Fish & Chips. Serve with lemon wedges and a homemade tartar sauce. Tip: Make sure to pat dry the fish of any moisture before dipping in the batter. This will help to get a thick coating.
Ingredients
1 1/2 lbs of frozen cod, thawed
1 cup of flour
1 Tbsp of baking powder
1 Tsp of cayenne pepper
2 eggs
1 cup of water
vegetable oil for frying
Ingredients for “Chips”
6 russet potatoes
4 Tbsp of vegetable oil
salt and pepper to taste
Ingredients for Tartar Sauce:
1 cup of mayo
1 Tbsp of white vinegar
1 tsp of lemon zest
1/4 cup of pickle relish
1 tsp of mustard
salt and pepper to taste
In a large bowl, combine flour, baking powder and cayenne pepper. Set aside.
In a small bowl, whisk eggs and water. Add to large bowl of dry ingredients. Whisk until combined.
In a heave large pot, bring 1 inch of oil to 380 degrees. Prepare fish by patting filets with a paper towel to absorb all the moisture. Dip the filet into the batter and then gently place into the heated oil. Cook for about 10 minutes, turning once, and when it is golden brown, remove and place on a wire rack to drain and cool.
Serve with lemon wedges and homemade tartar sauce (see below.)
For Chips:
Preheat oven to 425 degrees. Wash and slice each potato in half lengthwise. Then cut each half into thirds to create long thick wedges. Drizzle oil on all the wedges. Add salt and pepper then mix with your hands to ensure even coating.
Place potato wedges on a cookie sheet and bake, turning once, about 25 minutes or until golden brown.
For Tartar Sauce:
In a medium size bowl, mix all ingredients. For a chunkier tartar sauce, add more relish.