Crispy Beer-Battered Fish and Parmesan Herb Chips 🐟🍟✨

 New Recipe: Crispy Beer-Battered Fish and Parmesan Herb Chips 🐟🍟✨

Ingredients:

• For the fish:

  • 4 fillets of white fish (cod, haddock, or pollock)
  • 1 cup all-purpose flour (plus extra for dredging)
  • 1 tsp baking powder
  • 
    ½ tsp garlic powder
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • 1 cup cold beer (lager or pale ale)
  • Vegetable oil, for frying

• For the chips:

  • 4 medium russet potatoes
  • 2 tbsp olive oil
  • 2 tbsp grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried rosemary (or your favorite herb)
  • Salt and pepper to taste

• For the tartar sauce:

  • ½ cup mayonnaise
  • 1 tbsp lemon juice
  • 2 tbsp pickles, finely chopped
  • 1 tsp capers, finely chopped
  • 1 tsp fresh dill, chopped
  • Salt and pepper to taste

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Instructions:

1. Prepare the chips:

   • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
   • Cut potatoes into thick wedges. Soak in cold water for 30 minutes to remove excess starch. Drain and pat dry.
   • Toss potato wedges with olive oil, Parmesan, garlic powder, rosemary, salt, and pepper. Spread evenly on the baking sheet.
   • Bake for 25-30 minutes, flipping halfway through, until golden and crispy.

2. Prepare the fish batter:

   • In a bowl, whisk together flour, baking powder, garlic powder, smoked paprika, salt, and pepper. Gradually whisk in the beer until the batter is smooth. Refrigerate for 10 minutes.

3. Fry the fish:

   • Heat 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
   • Pat the fish fillets dry and season with salt and pepper. Dredge each fillet lightly in flour, then dip into the beer batter, letting excess drip off.
   • Fry the fish in batches, 4-5 minutes per side, until golden and cooked through. Drain on a wire rack or paper towels.

4. Make the tartar sauce:

   • In a small bowl, mix mayonnaise, lemon juice, pickles, capers, dill, salt, and pepper. Chill until ready to serve.

5. Serve:

   • Plate the fish alongside the Parmesan herb chips. Serve with tartar sauce and a wedge of lemon.

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Optional Variations:

• Add a pinch of cayenne pepper to the batter for a spicy kick.
• Use sweet potatoes for a twist on the chips.
• Pair with malt vinegar for a traditional touch.