Beer Battered Fish and Chips with Tartare Sauce

Cooking Time
10
Portions
4

Ingredients

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  • g haddock
  • g potatoes, peeled Batter
  • g Country Range Fish Batter Mix
  • ml cold water
  • ml beer
  •   tbsp Country Range English Mustard
  •   tbsp Country Range White Wine Vinegar Tartare Sauce
  •   tsp Country Range Mayonnaise
  •   tsp Country Range Gherkins, chopped
  •   tsp Country Range Capers
  •   tsp parsley, finely chopped
  • g red onion, peeled and finely chopped

  • 1

    Step 1

    For the fish, place all the batter ingredients into a bowl and mix until smooth.
  • 2

    Step 2

    Cut the haddock into 190g pieces, coat in flour then dip in the batter mix. Deep fry at 180°C for 4-6 minutes.
  • 3

    Step 3

    For the chips, cut the potatoes into chips and blanche twice at 140°C. When ready to serve, place into 190°C hot fat to crisp up and colour.
  • 4

    Step 4

    For the tartare sauce, mix all the ingredients together.
  • 5

    Step 5

    Serve with a wedge of lemon and Country Range Mushy Peas.

Ingredients

  • 760 g haddock
  • 900 g potatoes, peeled Batter
  • 1 g Country Range Fish Batter Mix
  • 1440 ml cold water
  • 360 ml beer
  • 2 tbsp Country Range English Mustard
  • 4 tbsp Country Range White Wine Vinegar Tartare Sauce
  • 4 tsp Country Range Mayonnaise
  • 4 tsp Country Range Gherkins, chopped
  • 4 tsp Country Range Capers
  • 4 tsp parsley, finely chopped
  • 1 g red onion, peeled and finely chopped