Recipe summary
When I tested this recipe, I tried it with thicker pieces of fish. They didn't cook all the way through so make sure you cut the fish fillets to the recommended size. It's also very important that your oil remain at the correct temperatures when you are cooking the chips and then the fish. If it drops in temperature, the food will absorb excess oil and be greasy. If the oil rises above the recommended temperatures, the food will become brown and crisp before the inside cooks through. You'll need a good sugar thermometer to prepare this recipe successfully. You can also use other mild white fish such as halibut, haddock, cod, grouper, snapper or bass, although cooking times may vary. Yield is 4 servings.
Preparation time:
Cooking time:
Yield:
4
Ingredients
Tartar Sauce
-
1
cup
mayonnaise
-
2
tablespoons
chopped parsley
-
1
tablespoon
drained capers, chopped
-
1
teaspoon
Dijon mustard
-
6
French gherkins or pickles, finely chopped
-
1
lemon, juice and grated zest
-
Coarse salt and freshly cracked black pepper
Fish and Chips
-
4
cups
vegetable oil, for frying
-
2
pounds
Yukon Gold potatoes, peeled and cut into 3-inch long, 1/3-inch wide sticks, soaked in cold water overnight and patted dry
-
Salt to taste
-
1 3/4
cups
sifted all-purpose flour
-
2
teaspoons
baking powder
-
1
teaspoon
salt
-
Large pinch cayenne
-
2
egg whites
-
1
large can dark ale
-
8
2
ounce
pieces boneless catfish fillets
-
Coarse salt and freshly cracked black pepper
-
1/4
cup
cornstarch
-
1
Lemon, wedges for garnish