Name: Fried Beer-Battered Fish and Chips with Dilled Tartar Sauce
Total time: 120 min
Ingredients: 1 1/4 pounds baking potatoes, peeled and cut into 2 1/2-by-1/3-inch sticks; Dilled Tartar Sauce, for serving (See Note); Kosher salt; Malt vinegar, for serving; Freshly ground pepper; 1 1/2 cups all-purpose flour, plus more for dredging; 1 3/4 pounds center-cut skinless cod or haddock fillet, cut into four 6-by-2-inch pieces; 1 3/4 cups cold lager or pilsner; Vegetable oil, for frying

Fish and Chips

What type of fish is best for Fish and Chips?

What type of oil is best for frying Fish and Chips?

How do you make the batter for Fish and Chips?

How do you prevent the fish from sticking to the pot or basket when frying?

How do you know when the fish and chips are done frying?

Once a week, a fish-and-chips truck rolls into Methlick, the near-restaurant-less Scottish town where Matt Canlis lives. This version of the British staple was developed by the F&W Test Kitchen's Marcia Kiesel, who fries the fish in a wonderfully light beer batter.

Eggs

Fish

Wheat

Lactose Free

Fresh Vegetables

gram

russet potato

Sauces

milliliter

tartar sauce

Seasonings

salt

Vinegar

malt vinegar

pepper

Flour & Meal

all purpose flour

Seafood

Beer

lager beer

Oils

vegetable oil

Cholesterol

Potassium

Minerals

Saturated Fat

Iron

Vitamin C

Vitamins

Sodium

Selenium

Sugar

Carbohydrates

Dietary Fiber

Protein

Calcium

Vitamin A

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Magnesium

Phosphorus

Zinc

Copper

Manganese

Thiamin (B1)

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Vitamin E

Cyanocobalamin (B12)

Calories

Water

Vitamin D

Vitamin K

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Folic Acid (B9)

Choline

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Fried Beer-Battered Fish and Chips with Dilled Tartar Sauce

Produce

Condiment & Toppings

Baking Goods

Meat & Seafood

Beverages

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