Beer-Battered Fish & Truffle Chips with Tartar Sauce and Cabbage Slaw
Chef Jason
Rated 5.0 stars by 1 users
Category
Fish
Cuisine
British
Author:
Chef Jason
Servings
2-4
Prep Time
75 minutes
Cook Time
20 minutes
Indulge in Chef Jason's crispy Fish & Chips served alongside refreshing Peach Bellinis. Crispy battered fish, golden fries, and a side of tangy tartar sauce create a perfect harmony of flavors and textures. This classic dish brings the seaside right to your table, complemented by the fruity and bubbly Peach Bellinis, making it an ideal pairing for any occasion. Whether you're hosting a casual gathering or enjoying a cozy night in, this meal promises to satisfy your cravings and elevate your dining experience. Dive into this delicious combination and treat yourself to a taste of culinary delight! 🐟🍟🍑
Ingredients
- 2 russet potatoes
- 1 cup grapeseed oil
-
S&P Seasoning, to taste
- 8 ounces rock cod
- 3 egg yolks
- 2 tablespoons Champagne vinegar
- 1 tablespoon Dijon mustard
- 2 garlic cloves
- 1 shallot
- 3 tablespoons capers
- 2 bread and butter pickles
- ¼ bunch parsley
- 1 bunch chives
- 2 lemons
- ¼ head green cabbage
- 1 red onion
- 1¾ cups all purpose flour
- 1 cup rice flour
- 2 tablespoons baking powder
-
2 quarts olive or vegetable oil
- 2 12 ounce cans lager beer
- Large pot
- Small pot
- Medium mixing bowl
- Small bowl
- Cutting board
- Knife
-
S&P Seasoning
- Foil-lined sheet tray
- Paper towel-lined sheet tray
- Paper towel-lined plate
- ¼ cup measuring cup
- 1 cup measuring cup
- Whisk
- Slotted spoon
- Zester, cheese grater, or microplane
MISE EN PLACE 🔪
Directions
5 Minutes Before Cooking
Preheat your oven to 375F.
- Line a sheet tray with aluminum foil and spray with nonstick cooking spray.
Make sure you have your beer and olive/vegetable oil!!
PREP 🥒
Wash and quarter the potato lengthwise, then cut each quarter lengthwise twice more to make ½ inch-thick wedges.
Transfer to a large mixing bowl and toss with ¼ cup of olive oil and a pinch of S&P Seasoning.
- Spread the steak fries on the greased trays, leaving space between each fry.
- Bake, rotating every 15 minutes, until cooked through and crispy, about 45 minutes.
Meanwhile, place the remaining olive oil in a large pot and turn the heat to low.
- Remove the fish from its packaging and set on a paper-lined plate. Set aside to temper.
- To make the tartar sauce, start by mincing the garlic.
In a medium bowl, whisk together the egg yolks, Champagne vinegar, Dijon mustard and minced garlic to combine. Make it rain with S&P Seasoning.
- Very slowly add the grapeseed oil into the egg mixture, whisking constantly to emulsify and create an aioli.
- Mince the shallot. Chop the capers and pickles. Chiffonade the parsley and chive. Mix all of these examples of your incredible knife skills into the aioli and season with lemon juice & zest. Voila! This is our tartar sauce.
Slice the green cabbage and red onion. Transfer to a small bowl and season with lemon juice and S&P Seasoning.
HOW TO COOK 🍳
Turn the heat on your pot of oil to medium-high to bring it to 325F.
Cut the fish into strips and season with S&P Seasoning.
In a medium bowl, mix together the all purpose flour, rice flour, baking powder, and a pinch of S&P Seasoning.
- Stir in the beer until you have a thick batter that will coat the fish.
- Dip the fish strips into batter. Let any excess batter drip off, then carefully place in the hot oil.
- Fry until Golden Brown & Delicious (GBD), about 4-5 minutes.
Use a slotted spoon to remove the cooked fish and transfer to a sheet tray lined with paper towels. Season with S&P Seasoning.
- Plate the fish with your crispy truffle fries, tartar, cabbage slaw, and lemon wedges. Pop open the rest of that 6 pack of beer & enjoy. Cheers!!!