Beer-Battered Fish and Chips

Servings: 4
Prep Time: 45 minutes
Cook Time: 20 minutes

Ingredients:

For the Fried Salmon:
● 4 salmon fillets (about 6 ounces each, skin removed)
● 1 cup all-purpose flour
● 1 teaspoon baking powder
● 1/2 teaspoon salt
● 1/2 teaspoon paprika
● 1/4 teaspoon black pepper
● 1 cup cold beer (pale ale or lager works well)
● 1 tablespoon lemon juice
● Vegetable oil for frying
For the Chips:
● 4 large russet potatoes
● Vegetable oil for frying
● Salt and pepper to taste
● Optional: malt vinegar or lemon wedges for serving
For the Tartar Sauce:
● 1 cup mayonnaise
● 1 tablespoon Dijon mustard
● 1 tablespoon lemon juice (freshly squeezed)
● 2 tablespoons dill pickles, finely chopped
● 1 tablespoon capers, drained and chopped
● 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

● 1 teaspoon fresh rosemary, finely chopped
● 1 teaspoon Worcestershire sauce
● 1 teaspoon sugar (optional, to taste)
● Salt and pepper, to taste

Instructions:

1. Prepare the chips:
After peeling the potatoes, cut them into thick wedges (about 1/2 to 3/4 inch
thick).
Place the potato wedges in a bowl of cold water and let them soak for at least
30 minutes. This helps remove excess starch, which results in crispier wedges.

2. Parboil the potatoes:
Bring a large pot of water to a boil and add a pinch of salt.
Drain the potato wedges from the cold water, then add them to the boiling
water. Parboil the potatoes for 5-7 minutes, just until they begin to soften but
are still firm.
Drain the potatoes and pat them dry with paper towels to remove excess
moisture.

3. Make the beer batter:
In a mixing bowl, combine the flour, baking powder, salt, paprika, and black
pepper.
Slowly whisk in the cold beer and lemon juice until the batter is smooth. The
batter should be thick but pourable. If it’s too thick, add a little more beer.

4. Heat the Oil:
Pour vegetable oil into a large heavy-bottomed pot or deep fryer, filling it
about 2-3 inches deep. Heat the oil to about 350°F (175°C).

5. Fry the Potato Wedges:
Carefully add the dried potato wedges to the hot oil in batches, making sure
not to overcrowd the pot.
Fry the wedges for about 6-8 minutes, or until they turn golden brown and
crispy.
Use a slotted spoon to remove the wedges and transfer them to a paper
towel-lined plate to drain excess oil.

6. Fry the salmon:
Reheat the same pot of oil until it reaches 350°F (175°C).
Pat the salmon fillets dry with paper towels.
Season each salmon filet with salt, then dredge each salmon fillet in a bit of
flour, shaking off the excess, then dip it into the beer batter, ensuring it’s fully
coated.
Carefully place the salmon fillets into the hot oil. Fry for about 3-4 minutes per
side, or until golden brown and crispy.
Remove the salmon from the oil and drain on a paper towel-lined plate.

7. Mix the tartar sauce:
In a medium bowl, mix together the mayonnaise, Dijon mustard, and lemon
juice until smooth. Stir in the finely chopped dill pickles, capers, fresh dill,
rosemary, and Worcestershire sauce. sauce.
Season with salt and pepper to taste.

For the best flavor, cover the tartar sauce and let it chill in the refrigerator for
at least 30 minutes before serving, allowing the rosemary to infuse its flavor.