Classic Scottish Fish and Chips
Crispy fried cod, served with hand-cut chips and a side of tartar sauce. The perfect dish to transport you to the Highlands.
ingredients
- 1 1/2 lbs cod fillet
- 1 1/2 lbs potatoes
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup cold beer
- Vegetable oil, for frying
- 1/2 cup mayonnaise
- 2 tbsp chopped fresh dill
- 2 tbsp chopped capers
- 2 tbsp chopped cornichons
steps
- 1.
Preheat oven to 250°F and place a wire rack on a baking sheet.
- 2.
Peel and cut potatoes into thick chips. Rinse under cold water and pat dry with paper towels.
- 3.
In a large bowl, whisk together flour, baking powder, salt, and pepper. Slowly add in beer, whisking until smooth.
- 4.
Heat vegetable oil in a deep-fryer or large heavy pot to 350°F.
- 5.
Dredge cod fillets in batter, allowing any excess to drip off. Carefully lower into hot oil and fry until golden brown, about 3-5 minutes. Remove with a slotted spoon and place on the wire rack to drain excess oil. Keep warm in the oven.
- 6.
Increase the heat of the oil to 375°F and fry the potatoes until golden brown and crispy, about 7-10 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt and keep warm in the oven.
- 7.
In a small bowl, combine mayonnaise, dill, capers, and cornichons to make tartar sauce.
- 8.
Serve fish and chips hot with a side of tartar sauce.
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