Beer-battered fish and chips
Try classic beer-battered fish and chips at home with herby tartare sauce and lemon wedges. Serves 4 in 20 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Deep-fry thermometer
- Cooling rack
- Pot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Colander
- Slotted spoon
- Tongs
- Paper towel
- Plate
- Spoon
- Spatula
- Kitchen towel
Ingredients
- Tartare sauce
- 2/3 cup (200g) whole-egg mayonnaise
- 1/2 small brown onion (40g), chopped finely
- 2 tablespoons finely chopped cornichons
- 1 tablespoon rinsed, drained capers, chopped finely
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon lemon juice
- 1 cup (150g) self-raising flour
- 1 cup (250ml) dry ale
- 1 tablespoon coarse cooking salt (kosher salt)
- 1 kilogram (2 pounds) potatoes
- peanut oil, for deep-frying
- 4 x 150g (4½-ounce) blue-eye fillets, halved lengthways
- lemon wedges, to serve
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