Crabbie’s Battered Fish & Chips
Ingredients
For the fish
- 300 g cod fillets
- 300 ml Crabbie’s Original Alcoholic Ginger Beer
- 250 g flour
- 3 tbs baking powder
- 1 kg chipping potatoes, cut into chips
For the tartar sauce
- 200 ml mayonnaise
- 2 shallots
- 3 tbs capers
- 3 tbs cornichons
- 1 lime
- 150 ml Crabbie’s Original Alcoholic Ginger Beer
Method
- Preheat the fryer to 140c, blanch the chips for 10 mins set aside
- For the tartar sauce, reduce the Crabbie’s Alcoholic Ginger Beer by 2/3 set aside to cool, place the mayo,capers, cornichons, shallots, reduced Crabbie’s and the juice of lime in a food processor. Pulse 3 times for 10 seconds a time set aside
- Put the fryer up to 190c
- For the batter put the flour in a bowl, start to add the Crabbie’s Alcoholic Ginger Beer while whisking the mix until it is thick enough to coat a spoon. Last minute whisk in the baking power to make a lighter batter
- Coat the cod in the batter then slowly put into the fryer for 4 minutes, as soon as the fish comes out put the chips down again
