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$4 Fish and Chips | But Cheaper

We are putting an end to the rising price of fish and chips.

We are putting an end to the rising price of fish and chips.

INGREDIENTS:

The Chips:

  • 4 Russet Potatoes

  • 2 quarts (1.9L) of vegetable oil

  • 2 tablespoons (36g) kosher salt

  • 1.5 teaspoons (under 1g) fresh ground black pepper

  • 1 teaspoon (3g) garlic powder

The Fish:

  • 2lbs (907g) Cod, 2 - 3” pieces

  • 1 teaspoon (5g) kosher salt

  • 1 cup (150g) AP flour, plus more in a separate bowl for dredging

  • 1 teaspoon (under 1g) baking powder

  • 1 teaspoon (3g) garlic powder

  • 1.25 cups (296ml) Cold Beer

  • Ketchup for Serving

Serrano Tarter Sauce:

  • 2 Serranos, charred and peeled

  • Juice & Zest of 1 Small Lemon

  • 3 cloves garlic

  • 1 tablespoon (15g) of water

  • Vegetable oil

  • 1 cup (230g) Mayo

  • 1 shallot, finely diced

  • 1 dill pickle, finely chopped (optional)

  • 1 tsp (14 g) mustard

INSTRUCTIONS:

The Chips:

  1. Preheat the oven to 400F. Place potatoes on a baking sheet and place in the oven for 1 hour or until fork tender; place in the fridge overnight.

  2. Cut your potatoes in half, then into thirds or quarters, depending on the size. Fill a large-heavy-bottomed pot halfway with vegetable oil. Heat to 360F.

  3. Fry your potatoes in 2 or 3 batches until crispy and golden brown. Remove from the oil using a spider, place on a baking sheet with a wire rack, and season with salt while hot.

The Fish:

  1. Season fish with salt on all sides, and let it sit at room temperature for 8 minutes.

  2. Dredge.- In a medium-size bowl, add flour, baking powder, salt, and whisk until combined; slowly whisk in beer until homogenous.

  3. Pat dry your fish with a paper towel to remove the excess water. In a bowl, place flour for dredging; then toss a couple of fish pieces to coat, shake off the excess, put them in the batter, and then fry your fish for 3 - 4 minutes or until golden brown and fully cooked.

  4. Drain on a wire rack, season with salt while hot, and repeat with the rest of your fish. Serve with your serrano tartar sauce, ketchup, and your potatoes.

Serrano Tarter Sauce:

  1. In a blender, place serrano peppers, lemon juice, garlic, and water; blend until smooth. Add a few drops of oil and blend once again.

  2. To a medium-sized bowl, add mayo, shallots, pickles, mustard, and your serrano puree; stir together and season with salt.

6 comentarios


J.A. Mallard
J.A. Mallard
30 ene

Loved the fish of this recipe. We made our chips into cheese fries using another recipe but the fish was Fantastic. Only thing was I didn't measure when adding the salt so it was too salty when I added the salt after frying. But that is my mistake that can be easily corrected for next time. Will for sure make this again.

Me gusta

irenegrace decesare
irenegrace decesare
17 jun 2023

I just made this recipe and it was delicious And very crispy! way better than other recipes online! thank you for sharing your recipe!

Me gusta

Alexus Lei Lani West
Alexus Lei Lani West
12 dic 2022

So I made this recipe for my family of 6. I used two extra potatoes and another lb of cod. SERIOUSLY IT WAS A HIT.

This recipe is amazing! Thank you sir for making this so easy. _Alexus


Me gusta

Robyn Johnson
Robyn Johnson
16 jun 2022

Tartare is chopped raw meat, steak or tuna.

Me gusta

Chris Lewis
Chris Lewis
07 jun 2022

It’s tartare sauce, not tarter.

Me gusta
Andrea Galipeau
Andrea Galipeau
15 ago 2023
Contestando a

*tartar :)

Me gusta

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