With iconic OLD BAY® flavor and a tangy, malt vinegar twist, this fish and chips special is a true treat for patrons. Don’t forget the tartar sauce!
Ingredients
Tartar Sauce
1 cup Mayonnaise
1 cup Dill Pickles, Minced
1 tbsp McCormick Culinary ® Dill Weed
2 tsps Lemon Juice
1 tsp Sugar
1 tsp McCormick Culinary ® Black Pepper, Table Grind
2 tbsps McCormick Culinary ® Onion, Minced
Chips
2 Russet Potatoes, Large
Beer Battered Fish
2 cups All-Purpose Flour
1 1/2 tbsps Small Batch Series ® OLD BAY Malt Vinegar
1 tsp Baking Soda
1 tsp Salt
1 bottle Light Beer, Cold
2 pounds Haddock or Cod Fillets, Portioned into 6-to-8-ounce pieces
Procedure
Tartar Sauce
1. Combine all ingredients in a small bowl until well blended. Cover and hold cold for service.
Chips
1. Set fryer to 325°F. Peel and cut potatoes into wedges. Wash wedges under water until water runs clear. Pat potatoes dry.
2. Par-fry potato wedges 4 to 6 minutes or until fork tender. Drain well and hold for service.
Service
1. Set fryer to 365°F. In a large bowl combine flour, seasoning, baking soda and salt. Slowly whisk in cold beer.
2. Dredge fish in batter and fry until golden and reached a temperate of 165F. Place fish on wire rack to allow excess oil to drain after frying.
3. Fry potato wedges again until golden brown and fully cooked through.
4. Serve fish and chips immediately with tartar sauce.
Serves 4
