Beer Batter Fish and Chips and Homemade Tartar Sauce

• Seafood

  • 24 oz Haddock, fresh

• Produce

  • 1 tsp Dill
  • 1/2 tsp Garlic powder
  • 1 1/2 tsp Parsley, dried
  • 1/2 tsp Rosemary, dried
  • 1 tsp Thyme, dried
  • 4 Yellow potatoes, large

• Condiments

  • 2 tbsp Capers
  • 1/3 cup Dill pickles
  • 1/2 cup Mayo
  • 1/2 tsp Mustard, granular

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 tsp Paprika
  • 1 tsp Pepper
  • 1 tsp Salt
  • 2 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin
  • 1 tbsp Rice wine vinegar

• Dairy

  • 1/4 cup Sour cream

• Beer, Wine & Liquor

  • 1/2 cup Beer

Found on sugarlovespices.com

Ingredients

• 24 ounces of fresh Haddock cut into 4 equal pieces
• Salt and pepper for seasoning
• 2 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 cup cold beer
• 1/2 cup mayo
• 1/4 cup sour cream
• 1 tablespoon rice wine vinegar
• 1/2 teaspoon granular mustard
• 1 teaspoon dill
• 1/3 cup of chopped dill pickles
• 2 tablespoons of chopped capers
• Salt and pepper to taste
• 4 large yellow potatoes
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon dried parsley
• 1/2 teaspoon of dried rosemary
• 1/2 teaspoon garlic powder
• Salt and pepper to taste.

Directions

• Season Haddock with salt and pepper on both sides.
• Mix flour, salt pepper, paprika, thyme, parsley in a bowl.
• Add cold beer a little at a time whisking briskly taking the lumps out of the mix.
• Keep adding beer until you achieve a thick slow running consistency.
• In a bowl mix, mayo, sour cream, rice wine vinegar, mustard, dill pickles, dill, salt, and pepper.
• Mix well and place in the fridge.
• Cut potatoes into thin wedges.
• Place in a bowl with the olive oil,parsley, rosemary and garlic powder, salt and pepper, and toss well.
• Preheat oven to 400 degrees F
• Place potato wedges onto a parchment lined baking sheet.
• Bake for about 20 minutes.
• Heat up enough oil to fill the wok half way and bring to a 360 degree F temperature.
• Place fish into batter and coat well.
• Place haddock into the wok and cook for about 6 minutes a side until it forms a nice golden brown color.
• Take out of the oil and place on some paper towel.
• Take potato wedges out of the oven and then place into the wok with the hot oil.
• Cook for about 1-2 minutes until the desired consistency is achieved.
• Plate fish and fries with a side of tartar sauce.
• Ready to serve!