Fish + Chips: Beer Battered Fish with Sage Baked Chips


This is our take on fish and chips.

In spite of the fact that we aren't Irish, we had a proper St. Patrick's Day lunch yesterday, complete with homemade tartar sauce and stout that's aged in Irish whiskey barrels. I was in charge of making the fish this time.  Frying is a pretty terrifying concept for Robert... even though it was just a shallow fry.  He was armed and ready to pounce whenever the oil splattered just a little bit.   I did my best to make the fish crispy while keeping him from having a melt down.  Luckily we powered through the fish frying without any hiccups and were left with a super delicious lunch.

Beer Battered Fish
1 lb. fillets of haddock fish
8 oz. lager beer, we used Blue Point Toasted Lager  
1 cup all-purpose flour
1 teaspoon smoked garlic powder
Salt and ground black pepper
Canola oil

Cut the fish into 1 inch chunks and season with salt and ground pepper.  In a bowl combine the flour, smoked garlic powder and beer, mixing until completely smooth.  Refrigerate for 20 minutes.  Pour canola oil about one inch deep into a high-walled skillet over medium high heat.  Test oil with a small amount of batter, if it immediately sizzles and begins to fry the oil is hot enough to begin.  Dip the fish in batter and immediately place in skillet.  Cook for about one minute on each side, until fish is brown and crispy.  

Sage Baked Chips
4 russet potatoes, sliced into wedges
Fresh sage, about 6 leaves chopped
2 tablespoons corn starch
Ground black pepper
1 tablespoon olive oil
Sea salt

Preheat oven to 450°.  Mix together corn starch, salt, pepper, sage and set aside.  Toss the sliced potatoes in olive oil.  To par cook the potatoes, microwave in a covered bowl for 6 minutes, rotating the potatoes halfway through.  Toss to coat the wedges in the corn starch mixture and spread evenly on a baking sheet.  Bake for 40 minutes, flipping halfway through.  

Tartar Sauce
1 clove garlic, minced
1 shallot, minced
1 tablespoon capers, minced
1/3 cup mayonaise
1 teaspoon dijon mustard
1 tablespoon fresh lemon juice
Salt and ground black pepper

Whisk to combine all ingredients until smooth.  Serve with fish + chips.