INGREDIENTS

Tartar Sauce

  • 1 cup mayonnaise
  • 2 tbsp capers (rinsed and chopped)
  • 2 tbsp cornichons (rinsed and chopped)
  • 1 hard boiled egg, chopped
  • ½  tsp tarragon (minced)
  • 1 tsp parsley (minced)
  • 1 tsp chives (minced)
  • 1 tsp dill (minced)
  • 1/2 lemon, juiced

Fish & Chips

  • 8 (2 oz) cod fillets
  • 12 oz Stella
  • 2 cups flour
  • 2 eggs
  • 1 teaspoon salt
  • ¼ tsp black pepper
  • ¼ tsp garlic powder
  • ¼ tsp paprika
  • 3 qts vegetable oil
  • 3 large Russell potatoes  

Method for Batter

  1. Whisk together eggs with beer in one container.
  2.  Combine flour with salt, pepper, garlic powder and paprika in a separate bowl.
  3. Slowly add flour into beer mixture, whisking as you go and making sure the batter is evenly combined.

Method for Blanching Fries

  1. Begin by heating oil to 275⁰ F.
  2. Wash the potatoes and allow to dry.
  3. Cut into ¾ inch pieces and rinse in cold water, shaking off excess water.
  4. Add fries into oil and cook for about 4 minutes, making sure not to allow the fries to color.
  5. Remove fries and place on a rack, allowing the excess oil to drip off.

Method for Frying

  1. Preheat oil to 350⁰ F.
  2. Dust cod fillets with all-purpose flour; shaking off excess.
  3. Dip into the batter, making sure the fish is fully coated.
  4. Gently add into the oil, frying for two and a half minutes on each side.
  5. Do it in two batches, or more if needed depending on the size of your fryer.
  6. Place onto rack and season with salt and pepper.
  7. Before finishing the fries, make sure the oil is back at 350⁰F.
  8. Add in blanched fries and cook for 2-3 minutes, until golden brown and crispy.
  9. Remove and place onto drying rack.
  10. Season fries with salt and pepper

To Assemble

  1. Serve two fillets with fries and house-made tartar sauce.

Method for Tartar Sauce

  1. In a mixing bowl, combine mayonnaise, capers, cornichons, egg, tarragon, parsley, chives, dill and lemon juice.
  2. Mix evenly and set aside.

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