Adding Samuel Smith’s Pure Brewed Organic Lager to this fish batter creates a light and crispy batter that will absolutely complement your fish and chips!
Our Pure Brewed Organic Lager is brewed with great care using only organic malted barley, organic hops and medium-soft water. It’s matured at low temperatures to bring out its delicate flavour and soft hop-character finish. The cold maturation period allows the yeasts to secondary ferment and improve this lager’s flavour, purity and condition.
- 2 egg yolks
- 1 tbsp Dijon mustard
- 3 tbsp white wine vinegar
- 200ml/7fl oz vegetable oil, plus extra for deep-frying
- squeeze lemon juice
- ½ red onion, chopped
- 1 tbsp gherkins, roughly chopped
- 1 tbsp capers, roughly chopped
- small handful parsley, finely chopped
- 4–5 green olives, chopped
- 12 tbsp plain flour
- 6 tbsp cornflour
- 200ml/7fl oz Samuel Smith’s Pure Brewed Organic Lager
- pinch salt
- 8 large Maris Piper potatoes, peeled and cut into chunky chips
- 4 x 150g/5½oz cod (or haddock) fillets
- First make the tartare sauce by whisking together the egg yolks, mustard and vinegar and then gradually pouring in the oil in a steady stream until you have a thick, creamy mayonnaise.
- Season to taste and add a squeeze of lemon.
- Stir in the onion, gherkins, capers, parsley and olives. The sauce should be quite piquant and chunky and have the consistency of very thick double cream.
- To make the batter, mix the flours together and whisk in the ale until creating a double cream consistency. Add a pinch of salt.
- Heat the oil in a deep-fat fryer to 140C. Cook the chips for 8–9 minutes and set aside on kitchen paper.
- Increase the heat to 190C. In batches, dip the fish fillets in the batter and drop carefully into the hot oil. Shake the basket gently so the fillets don’t stick, and cook for about 3–5 minutes.
- Remove and drain on kitchen paper.
- Return the chips to the deep-fat fryer for a further 2–3 minutes and drain on kitchen paper. Serve with the battered fish and the tartare sauce.
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