Ingredients:
For the Fish:
1 1/2 pounds White Fish Fillets (Cod, Haddock, or Pollock), cut into portions
1 cup All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 cup Beer (light lager or ale)
Vegetable Oil, for frying
For the Chips (Fries):
2 pounds Russet Potatoes, peeled and cut into thick fries
Vegetable Oil, for frying
Salt, to taste
For the Tartar Sauce (Dipping Sauce):
1/2 cup Mayonnaise
2 tablespoons Dill Pickles, finely chopped
1 tablespoon Lemon Juice
1 tablespoon Capers, drained and chopped (optional)
1 teaspoon Dijon Mustard
Salt and Pepper, to taste
Fresh Chives, chopped (for garnish)
Folks from the South will get it – these potatoes were a staple. Can’t shake the craving for more!
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