Well, we needed to bring you something from Great Britain didn’t we!? This country has so many great recipes, but I think the one that most of you have heard of is Fish and Chips. You don’t get any more “Great Britain” than that. This recipe has been modified and regenerated in so many different ways, that I think that, by now, every single family has their own recipe. Two things that these unique recipes will always have in common is that they will always contain fish and potatoes. I’m so excited to bring you this recipe. It’s so comforting and tasty, but it takes on a completely different angle that will take your taste buds on a roller coaster ride!
The ways that this recipe separates itself from the rest aren’t major ones. We take your basic beer-battered fish recipe and elevate it just a tad with a pinch of spiciness and a strong brew. Instead of using your everyday russet potatoes for french fries (chips) we make baked sweet potatoes fries instead. Add some cayenne pepper to these fries and a dash of white truffle oil, we promise you will not be able to stop eating them. That’s not all. You can’t eat fish and chips without sauce can you?! Well we bring you two different types: a spicy tartar sauce for the fish and a wasabi mayo for the chips. Make them both, and decide which one you like the best!
We couldn’t pair an English dish with any old beer now could we? Now England isn’t necessarily known for their beer, like other countries in Europe, but they do have Samuel Smith. Sam Smith brews some of the greatest beers in the world, and we are lucky enough in the United States to be able to get almost any Sam Smith brew. Their Old Brewery Pale Ale goes so well with fish and chips. It’s a very “well-rounded” ale. It goes well with a lot of different ingredients. It is light and airy and goes well with the bold flavors that escape the fish batter and seasoned chips. I also use vacuum sealer in my kitchen, highly recommended for all my readers. It keeps the meals fresh for longer, check out the best vacuum sealer and try it out. I also seal all the ingredients and I have noticed that this saves me money when I buy on bulk and everything stays fresh. It has a slightly hoppy taste, but it doesn’t throw you overboard like an IPA, which makes it a great addition to this dish.
Please enjoy this classically English dish with a classically English brew.
- 3-5 sweet potatoes, cut into slices
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon red cayenne pepper
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon nutmeg
- white truffle oil for drizzling
- 1-2 large cod filets, cut into strips
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon red cayenne pepper
- 1 teaspoon salt
- 1 teaspoon old bay seasoning
- 12 oz of beer, brown ale or lager
- 1/2 cup flour for dredging
- 1 gallon peanut oil or canola oil
- FOR THE WASABI MAYO
- 1 cup mayo
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 2 teaspoons wasabi powder
- dash of salt
- FOR THE SPICY TARTER SAUCE
- 1 cup mayo
- 1 tablespoon dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons bread and butter pickles, finely chopped
- 1/2 of an onion, finely chopped
- 1 teaspoon parsley, finely chopped
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 hard-boiled egg, peeled and finely chopped
- We will start with the batter for the fish. In a large stainless steel bowl, whisk together the flour, baking powder, red cayenne pepper, salt, and old bay seasoning. Slowly add the beer and whisk until well combined. Cover the bowl and refrigerate for about a half hour.
- Meanwhile, start preparing your potatoes. Preheat the oven to 400 degrees and line a large baking sheet with parchment paper. In another stainless steel bowl, drizzle 2 tablespoons of olive oil. Add the sliced potatoes, paprika, cayenne pepper, nutmeg, salt, and pepper. With a rubber spatula, toss the potatoes with the olive oil and spices. Do this until the potatoes are covered. Lay the potatoes out on the baking sheet and bake for about 30 minutes or until tender and just a bit crispy.
- While the potatoes are baking, start getting your oil ready. In a dutch oven, bring oil to 350 degrees. Take your fish and toss in corn flour then shake to get rid of any excess flour. Then dip into batter and then straight into the hot oil. Repeat this step for the other fish strips. Do it leisurely though. Do not crowd the pot. I would say 2-3 filets at a time is probably safe. Fry the fish for about 5 minutes, while keeping a close eye to not over fry. I like my fish on the crispier side, so I let it cook for an extra minute or two. Immediately remove from the heat with tongs and put on a drying rack to get rid of any excess oil.
- While the fish are drying, remove the “chips” from the oven, toss in a tablespoon of white truffle oil and serve immediately with the fish. Add Wasabi mayo and spicy tarter sauce for extra deliciousness!
- For the wasabi mayo, combine the mayo, sugar, soy sauce, wasabi powder, and dash of salt in bowl. Mix until very well combined. Cover and refrigerate until ready for use.
- For the spicy tarter sauce, in a small bowl combine the mayo, mustard, lemon juice, pickles, onion, parsley, paprika, cayenne pepper, hard-boiled egg. Cover and refrigerate until ready to use.