Viking Fish & Chips Recipe
June 8, 2011
Yasmin Fahr
Fish and Chips
Chef Kevin Thiele created this delicious recipe that uses a flavor-packed batter that can honestly be eaten alone it's that good. The batter below can also be used on other seafood like shrimp, oysters, calamari, or clams. While he uses local Newport Storm beer, you can substitute a Sam Adams lager if you don't live in the area. — Yasmin Fahr
2
Servings
Deliver Ingredients
Ingredients
For the seasoned flour:
- 2 cups flour
- 1 tablespoon chile powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- ½ tablespoon fresh ground black pepper
For the the fish and batter:
- 20 ounces fresh local cod or haddock
- 3 ½ cups all-purpose flour
- 1 quart Newport Storm beer or Sam Adams lager
- ½ gallon cooking oil, for frying
For the tartar sauce:
- 1 cup mayonnaise
- ¼ cup pickle relish
- 2 dashes Tabasco
- ½ tablespoon Old Bay Seasoning
For the chips (fries):
- 1 pound potato fries, preferably Cavendish Battered, or your favorite kind
For the garnish:
- 1 lemon
- ¼ bunch parsley, chopped
Directions
For the seasoned flour:
Combine all the ingredients in a bowl and set aside.
For the fish and batter:
Clean the cod, pat dry and cut into 4 pieces, about 5 ounces each. Set aside.
To create the batter, place flour in a large mixing bowl. Slowly pour the beer into the flour while whisking until incorporated and smooth.
In a large, shallow frying pan, add oil until deep enough to cover half the fish fillet (about half-way up the side of the pan). Caution: Oil volume will increase when you add the fish, so not over-fill the pan with oil. Heat oil on medium-high heat. Dredge the fish into the batter and fry for 8 minutes until cooked through (4 minutes each side). Place on a dry cloth to soak any excess grease.
For the tartar sauce:
In a separate mixing bowl, combine the mayonnaise, relish, Tabasco and Old Bay Seasoning to make the tartar sauce.
For the chips (fries):
Fry the potato fries according to package directions.
Place the fish on a bowl lined with newspaper print along side cooked potato fries. Serve with tartar sauce. Garnish with lemon and parsley and serve.
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