Salmon Fish & Chips with Homemade Tartar Sauce

DinnerSeafood

Mar 13

Get ready for a crispy, golden, and seriously delicious dinner in this class where we tackle the ultimate pub classic—beer-battered fish and chips! You’ll learn how to fry up perfectly flaky salmon in a light, crispy beer batter and make thick, golden potato wedges that are crispy on the outside and fluffy on the inside. For the Ultimate dipping experience we will whip up a tangy homemade tartar sauce with fresh herbs, pickles, and capers that will have you questioning why you ever bought the jarred stuff. It’s fish and chips done right.

Beer-Battered Fish and Chips

Servings: 4

Prep Time: 45 minutes

Cook Time: 20 minutes

Ingredients:

For the Fried Salmon:

4 salmon fillets (about 6 oz each, skin removed)
1 cup all-purpose flour
1 tsp baking powder
½ tsp salt
½ tsp paprika
¼ tsp black pepper
1 cup cold beer (pale ale or lager)
1 tbsp lemon juice
Vegetable oil for frying

For the Chips:

4 large russet potatoes
Vegetable oil for frying
Salt and pepper, to taste
Optional: malt vinegar or lemon wedges

For the Tartar Sauce:

1 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice (freshly squeezed)
2 tbsp dill pickles, finely chopped
1 tbsp capers, drained and chopped
1 tbsp fresh dill, chopped (or 1 tsp dried dill)
1 tsp fresh rosemary, finely chopped
1 tsp Worcestershire sauce
1 tsp sugar (optional, to taste)
Salt and pepper, to taste

Instructions:

Prepare the chips: Peel and cut potatoes into ½–¾ inch wedges. Soak in cold water for 30 minutes to remove starch.
Parboil the potatoes: Drain and parboil in salted water for 5–7 minutes until just tender. Drain and pat dry.
Make the beer batter: Mix flour, baking powder, salt, paprika, and pepper. Whisk in cold beer and lemon juice until smooth and thick but pourable. Add more beer if needed.
Heat the oil: Fill a heavy pot or deep fryer with 2–3 inches of oil and heat to 350°F (175°C).
Fry the potato wedges: Fry in batches for 6–8 minutes until golden and crispy. Drain on paper towels and season.
Fry the salmon: Pat dry, season with salt, dredge in flour, then coat in batter. Fry 3–4 minutes per side until golden and cooked through. Drain on paper towels.
Mix the tartar sauce: Combine all tartar sauce ingredients. Chill for at least 30 minutes to allow flavors to meld.