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Fish and Chips

1.5 cups AP flour
½ cup cornstarch
1 teaspoon baking powder
½ teaspoon cayenne pepper
1 teaspoon salt
1 egg, lightly beaten
12 ounces of cold beer
Flour for dredging
8 (3 ounce) pieces of fresh cod


Tartar Sauce
1 cup mayonnaise
1 tablespoon nonpareli capers, chopped
1 tablespoon cornichon or pickles, chopped
3 tablespoons flat leaf parsley, chopped fine
juice of 1/2 lemon

Combine and season with salt


Whisk the flour, cornstarch, baking powder, cayenne pepper and salt. Mix in the egg. Pour in the beer, whisk until smooth. Dredge the fish in the flour then dip into the batter. Submerge the battered fish into hot oil for about 5 minutes. Drain the fish on paper towels. Top with malt vinegar and serve with tartar sauce.