Name: Classic Fish and Chips
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Ingredients: 4 large fish fillets (I used haddock); 1 1/4 cup all-purpose flour; 3/4 cups cornstarch; 1 1/2 tsp salt; 1/8 tsp white pepper; 2 tsp baking powder; 2 tsp garlic powder; 1 tsp paprika; 1 can light beer (I used Budlight double lime); Extra flour for coating; 5 russet potatoes; Oil for frying; Salt; 3/4 cup mayonnaise; 2 tbsp greek yogurt; 2 tsp lemon juice; 1 tsp dijon mustard; 1 diced dill pickle; 1 diced jalepeno (seeds removed); 1 tbsp fresh dill; 1 tbsp capers (diced finely); 2 tbsp red onion; 1 tsp Worcestershire sauce; Salt & Pepper to taste

Instructions

For fish:

Preheat your vegetable oil in a fryer or heavy bottomed pot to 375F.
Prepare your beer batter by adding your dry ingredients into a large bowl and whisking to combine. Add in your beer and whisk until it forms a pancake batter consistency.
Slice the fish into nuggets and season with salt & pepper. Coat each nugget lightly with flour. Prepare a wire-lined baking sheet for the fish after they are cooked.
One by one, transfer the coated fish to the beer batter and then into the oil. Move them around in the beginning so that they don't stick to together.
Cook the fish nuggets for 3-5 minutes or until golden brown and transfer to the wire-lined baking sheet and season with salt.

For the fries:

Heat your vegetable oil to 350F.
Wash and dry your potatoes. Slice into strips and add to a bowl of cold water to rinse off access starch.
Dry off and fry for 4-5 minutes or until they are lightly golden and are cooked through, transfer to a wire-lined baking sheet.
Heat the oil to 375F for the second fry. Add in your fries in batches for another 3-5 minutes until they are golden brown and crispy.
Season with salt immediately after removing them and toss to coat.

Classic Fish and Chips