Serves 1
Directions
- 1Peel the potatoes.
- 2Slice the peeled potatoes into thick wedges.
- 3Rinse the potato wedges in a pot of water.
- 4Boil the potato wedges in the pot of water until slightly tender.
- 5Drain the potato wedges and spread them on a metal rack to dry.
- 6Combine mayonnaise, chopped red onion, chives, parsley, and dill in a bowl.
- 7Dice the pickles.
- 8Chop the capers.
- 9Add the diced pickles and chopped capers to the mayonnaise mixture.
- 10Squeeze lemon juice into the mixture.
- 11Season with salt and mix well to create the tartar sauce.
- 12Place the dried potato wedges in the freezer for a few minutes.
- 13Deep-fry the potato wedges in hot oil until golden and crispy.
- 14Remove the fried chips from the oil and drain them.
- 15In a bowl, combine all-purpose flour and beer to make a batter.
- 16Pat the cod fillet dry with paper towels.
- 17Lightly dust the cod fillet with flour.
- 18Dip the floured cod fillet into the beer batter, ensuring it's fully coated.
- 19Carefully place the battered fish into the hot oil and deep-fry until golden brown and crispy.
- 20Serve the crispy fish with the chips and tartar sauce.
Ingredients
- Red potatoes
- Mayonnaise
- Red onion
- Chives
- Parsley
- Dill
- Pickles
- Capers
- Lemon juice
- Salt
- All-purpose flour
- Beer
- Cod fillet
- Oil
Equipment
Vegetable peelerKnifeCutting boardPotMetal rackBowlSpoonLemon juicerFrying pan
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