Fish and Chips with Tartar Sauce

Ingredients

• 12 oz white fish fillets
• 2 large potatoes
• 1 cup all-purpose flour
• 1 cup beer
• 1 cup tartar sauce
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon baking powder
• 4 cups vegetable oil
• 2 pieces lemon wedges
• 2 tablespoons fresh parsley

Instructions

1. 1

   Peel the potatoes and cut them into thick fries (about 1/2 inch wide). Soak them in cold water for 30 minutes to remove excess starch.

2. 2

   In a large pot, heat 2 cups of vegetable oil over medium heat (about 350°F). Once hot, add the drained fries and fry for about 5-7 minutes until they are soft but not browned. Remove and drain on paper towels.

3. 3

   In a mixing bowl, combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of salt, and 1 teaspoon of black pepper.

4. 4

   Gradually whisk in 1 cup of beer until the batter is smooth and has no lumps. Let the batter rest for about 10 minutes.

5. 5

   Increase the oil temperature to 375°F. Dip the fish fillets into the batter, allowing excess to drip off, and carefully place them in the hot oil.

6. 6

   Fry the fish for about 4-5 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.

7. 7

   Return the fries to the hot oil and fry for an additional 2-3 minutes until golden brown and crispy. Drain on paper towels again.

8. 8

   Serve the fish and chips hot, garnished with fresh parsley and lemon wedges on the side. Accompany with tartar sauce for dipping.