Crispy, golden beer-battered cod served with a generous side of perfectly fried chips. This pub classic is surprisingly easy to make at home for a satisfying, comforting meal.
Prep20 min
Cook30 min
Soak30 min
Servings4
Serving size: 1 serving(1 piece of fish and 1.5 cups of chips)
A classic American side dish that's creamy, tangy, and perfectly crunchy. This Southern-style coleslaw is the ultimate companion for barbecues, picnics, and fried chicken dinners, ready in just 15 minutes.
A wonderfully creamy and tangy tartar sauce made completely without eggs! Packed with zesty pickles, capers, and fresh dill, this easy sauce is ready in 10 minutes and is the perfect companion for fried fish, crab cakes, or even as a dip for fries.
About Beer Battered Fish and Chips, Coleslaw and Eggless Tartar Sauce
Crispy fish & chips with creamy coleslaw - a soul-satisfying, homestyle meal that everyone loves!
This american and irish_american dish is perfect for dinner or lunch. With 1931.93 calories and 44.63g of protein per serving, it's a nutritious choice for your meal plan.
60gfat
8 cup Vegetable Oil (For frying)
1 piece Lemon (Cut into wedges, for serving)
2 tbsp Malt Vinegar (Optional, for serving)
0.5 cup Tartar Sauce (Optional, for serving)
Instructions
1
Prepare the Chips
Peel the potatoes and cut them into uniform 1/2-inch thick sticks.
Place the cut potatoes in a large bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to remove excess starch.
Drain the potatoes thoroughly and pat them completely dry with a clean kitchen towel or paper towels. This step is crucial for crispy chips and safe frying.
2
First Fry for Chips (Blanching)
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 300°F (150°C).
Carefully add half of the dried potatoes to the oil. Do not overcrowd the pot.
Fry for 5-6 minutes until the potatoes are soft and cooked through but still pale. They should not be browned.
Using a slotted spoon, remove the chips from the oil and let them drain on a wire rack. Repeat with the remaining potatoes.
3
Make the Beer Batter
In a large bowl, whisk together 1.5 cups of all-purpose flour, cornstarch, baking powder, 1 tsp of salt, black pepper, and paprika.
Slowly pour in the very cold beer, whisking gently until just combined. The batter should have the consistency of thick pancake batter. Do not overmix; a few lumps are fine.
4
Batter and Fry the Fish
Increase the oil temperature to 375°F (190°C).
Pat the fish fillets completely dry and season lightly with salt and pepper.
Place the remaining 1/2 cup of flour in a shallow dish. Lightly dredge each fish fillet in the flour, shaking off any excess.
Dip a floured fillet into the beer batter, coating it completely. Allow the excess batter to drip off for a few seconds.
Carefully lower the battered fish into the hot oil, one piece at a time. Fry 2 pieces at a time for 5-7 minutes, turning once, until the batter is deep golden brown and crispy.
Remove the fish with a slotted spoon and place it on the wire rack to drain. Season immediately with a pinch of salt.
5
Second Fry for Chips (Crisping)
Ensure the oil is still at 375°F (190°C). Return the blanched chips to the fryer in batches.
Fry for an additional 2-4 minutes, or until they are golden brown and crispy.
Remove with a slotted spoon, drain on the wire rack, and immediately sprinkle with the remaining 0.5 tsp of salt.
6
Serve
Serve the hot fish and chips immediately with lemon wedges, malt vinegar, and tartar sauce on the side.
429cal
3gprotein
11gcarbs
42gfat
Ingredients
450 g Green Cabbage (about 1/2 medium head, finely shredded)
1 large Carrot (peeled and shredded)
0.25 medium Yellow Onion (finely grated)
1 cup Mayonnaise (use a good quality, full-fat variety)
2 tbsp Apple Cider Vinegar
1 tbsp Granulated Sugar
0.5 tsp Celery Seed
0.75 tsp Salt
0.25 tsp Black Pepper (freshly ground)
Instructions
1
Prepare the Vegetables
In a large bowl, combine the finely shredded green cabbage, shredded carrot, and grated yellow onion.
Toss the vegetables together to ensure they are evenly mixed.
2
Make the Dressing
In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, celery seed, salt, and freshly ground black pepper.
Continue whisking until the sugar is fully dissolved and the dressing is smooth and creamy.
3
Combine and Toss
Pour the prepared dressing over the shredded vegetables.
Use a spatula or large spoon to toss everything together, ensuring the vegetables are thoroughly and evenly coated.
4
Chill and Meld Flavors
Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving.
This chilling time is crucial for the flavors to meld and the cabbage to soften slightly. For the best flavor and texture, chill for 1-2 hours.
5
Serve
Give the coleslaw a final stir before serving.
Serve cold as a side dish for barbecues, sandwiches, or fried chicken.
1 cup vegan mayonnaise (Use a good quality, thick vegan mayonnaise)
3 tbsp dill pickles (finely chopped)
1 tbsp capers (rinsed and finely chopped)
1 tbsp fresh dill (chopped)
1 tbsp lemon juice (freshly squeezed)
1 tsp dijon mustard
1 tbsp shallot (finely minced)
0.25 tsp salt (or to taste)
0.25 tsp black pepper (freshly ground, or to taste)
Instructions
1
Prepare your ingredients. Finely chop the dill pickles and capers. Finely mince the shallot and chop the fresh dill. Squeeze the lemon juice.
2
In a medium-sized bowl, combine the vegan mayonnaise, lemon juice, and dijon mustard. Whisk until smooth.
3
Add the chopped dill pickles, capers, fresh dill, and minced shallot to the bowl. Stir everything together until all ingredients are evenly distributed.
4
Season the sauce with salt and freshly ground black pepper. Mix well and taste. Adjust the seasoning if necessary.
5
For the best flavor, cover the bowl and refrigerate for at least 30 minutes. This allows the flavors to meld and deepen.
6
Serve the eggless tartar sauce chilled with your favorite dishes like vegan fish and chips, crab cakes, or as a dip for vegetables.
