Ever since I read this post about fish and chips a few weeks back it is all I have been craving like you wouldn't believe. I added it to my menu planning a couple of times now and failed to produce. But I finally got around to my own version tonight! Of course I had to coordinate it with a gym day so I didn't feel too much guilt!
Beer battered Fish and Spicy Chips:
- 1 lb tilapia (or white fish of choice)
- 1 cup flour, plus extra for dredging
- 1 cup beer
- 1 egg white
- salt and pepper
- Oil for frying
- 4 large russet potatoes, cut into slices/wedges
- cayenne pepper
- Olive oil
Arrange potatoes on sheet in single layer and drizzle with olive oil. Sprinkle with salt and pepper and small amount of cayenne pepper (be careful not to add to much, but if you like it hot go for it!) Using hands toss to coat.
Bake in oven for approximately 45-60 minutes or until crisp, turning frequently.
In a skillet add oil, approximately 2 inches in depth, and heat.
Sprinkle fish with salt and pepper, dredge is flour and put aside.
Mix 1 cup flour, beer, salt and pepper. Put aside for 10 minutes. While waiting beat one egg white until peaks form. Gently fold into batter mixture.
Shake excess flour off of fish, and place into beer batter, coating well. Place in skillet with heated oil and fry until golden brown. Remove to paper towel lined plate.
Chili Tartar sauce:
- 1/2 cup mayanoise
- 1 tbsp minced pickle
- 1 tbsp minced onion
- 1.5 tbsp lemon juice
- 1 tbsp chili sauce
Mix all ingredients together. Serve with fried fish.