FISH 'n CHIPS with TARTAR SAUCE
It's been long time since I never eat fish n chips, even though I stayed in the states which fish n chips are sold everywhere. So after I am done with the knowledge test for my driving license, I came home and prepared everything while my hubby went to a gun store with his friend.
Alton Brown's fish n chips is my choice this time, and as usual I made a little changes in the recipe. He used brown beer instead of water. You can't taste the beer tho. Also, I made my homemade tartar sauce ;). Overall, it tasted really good!! Do you wanna try? ;)
Fish 'n Chips with Tartar Sauce
For the fries:
1 gallon oil
5 large Russet potatoes
For the batter:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/2 teaspoon oregano
1 bottle brown beer, cold
1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips (Belzy - I prefer basa fillet or dori)
Cornstarch, for dredging
For the Tartar Sauce:
5 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 tablespoons lemon juice
1/2 teaspoon chopped parsley
1 teaspoon onion, thinly diced
1-1/2 teaspoons sugar (or if you like sweet, you can add more sugar)
Preheat the oven to 200`F.
Heat the oil in a big skillet over high heat until it reaches 320 degrees.
Slice the potatoes with the skin on into big chunks. Place in a large bowl with cold water.
In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and oregano. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. (The batter can be made up to 1 hour ahead of time)
Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.
Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.
Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with tartar sauce.
Tartar Sauce: mix all ingredients and stir them well.