What type of fish is best for fish and chips?

Cod is the traditional choice for its mild flavor and firm, flaky texture that holds up well to battering and frying. Other mild white fish like haddock or pollock work as substitutes.

Why double-fry the potatoes?

The first fry at lower temperature cooks the potato through; the second fry at higher temperature creates the crispy exterior while keeping the inside fluffy.

Can I make the tartar sauce ahead of time?

Yes, prepare it up to 24 hours in advance and refrigerate. The flavors will meld and intensify.

What oil is best for frying?

Avocado oil, used in this recipe, has a high smoke point (around 520°F) ideal for deep frying. Vegetable or peanut oil are also suitable alternatives.

How do I know when the fish is done?

The batter should be golden brown and crispy, and the fish should flake easily when tested with a fork; internal temperature should reach 145°F.

Beer Battered Fish and Chips with Dill Tartar Sauce

Name: Beer Battered Fish and Chips with Dill Tartar Sauce
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 2 servings
Cuisine: British
Ingredients: 6-8 russet potatoes; 48 oz avocado oil, for frying; 2 lbs cod fillets; 7 dill pickles; 1.5 cups mayonnaise; 2 tsp capers; 1 large shallot; 2 tbsp fresh dill, chopped; 1/2 lemon; 1 tsp white wine vinegar; 3 cups all-purpose flour, divided; 2 tsp baking powder; 2 tsp smoked paprika; 2 tsp salt; 1/4 tsp black pepper; 2 cups very cold beer; flaky sea salt, to taste; lemon wedges, for serving

CookOSBeta

Beer Battered Fish and Chips with Dill Tartar Sauce | CookOS

Ingredients

6-8 russet potatoes
48 oz avocado oil, for frying
2 lbs cod fillets
7 dill pickles
1.5 cups mayonnaise
2 tsp capers
1 large shallot
2 tbsp fresh dill, chopped
1/2 lemon
1 tsp white wine vinegar
3 cups all-purpose flour, divided
2 tsp baking powder
2 tsp smoked paprika
2 tsp salt
1/4 tsp black pepper
2 cups very cold beer
flaky sea salt, to taste
lemon wedges, for servingoptional

18 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Peel the potatoes and cut them into thick wedges.
2
Place the potato wedges in a large bowl of ice water and let them soak for at least 30 minutes.
3
While the potatoes soak, prepare the tartar sauce. Finely chop the dill pickles, capers, and shallot.
4
In a medium bowl, combine the chopped pickles, capers, shallot, chopped dill, juice of half a lemon, and white wine vinegar.
5
Stir in the mayonnaise until everything is well combined. Cover and refrigerate until ready to serve.
6
In a large, heavy-bottomed pot, heat 3-4 inches of avocado oil to 325°F.
7
Drain the potatoes and pat them completely dry with paper towels.
8
Working in batches, carefully add the potatoes to the hot oil and fry for 6-8 minutes until softened but not yet browned. Remove and drain on a wire rack.
9
Increase the oil temperature to 375°F. Fry the potatoes again in batches for 2-3 minutes until golden brown and crispy.
10
Remove the fries from the oil, drain on the wire rack, and immediately season with flaky sea salt.
11
Prepare the batter. In a large bowl, whisk together 1 cup of flour, baking powder, smoked paprika, salt, and black pepper. This will be your dry dredge.
12
In a separate large bowl, add the remaining 2 cups of flour. Slowly whisk in the very cold beer until a smooth batter forms. Do not overmix.
13
Adjust the oil temperature to 350°F for frying the fish.
14
Pat the cod fillets dry. First, dredge a fillet in the dry flour mixture, shaking off any excess.
15
Next, dip the dredged fillet into the wet beer batter, ensuring it's fully coated.
16
Carefully lower the battered fish into the hot oil and fry for 6-8 minutes, flipping halfway through, until golden brown and cooked through.
17
Remove the fish from the oil, let it drain on a wire rack, and season immediately with flaky sea salt.
18
Serve the fish and chips hot with the tartar sauce and lemon wedges.