Crispy Fish and Chips with Tangy Herb Tartar | Fine Dining Lovers
Make shatteringly crisp fish and chips at home: cod fried at 350°F in a light beer batter with potato starch and full draining, plus a tangy herb tartar sauce.
Ingredients
- FOR THE COATING
- Bread flour: 90 g
- Cajun seasoning: 1 g
- Kosher salt: 1 g
- Black pepper: small pinch
- Granulated garlic: small pinch
- Baking powder: small pinch (optional)
- Potato starch: 16 g
- Pale ale: 30 ml
- FOR THE TANGY HERB TARTAR SAUCE
- Mayonnaise: 45 g
- Lemon juice: 4 ml
- Dijon mustard: 1 ml
- Chives: 2 g (finely chopped)
- Nonpareil capers: 5 g (roughly chopped)
- Dill: 1 g (finely chopped)
- Kosher salt: pinch
- Black pepper: tiny pinch
- FOR THE FISH
- Cod fillet (or other flaky white fish): 225 g
- Neutral frying oil: as needed for deep-frying
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