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 tablespoon Dill Weed
- 2 teaspoons lemon juice
- 1 teaspoon granulated sugar
- 1 teaspoon Black Pepper, Table Grind
- 2 tablespoons Onion, Minced
- Chips
- 2 russet potatoes, large
- Beer Battered Fish
- 2 cups flour, all-purpose
- 1 1/2 tablespoons OLD BAY Malt Vinegar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 bottle light beer, cold
- 2 pounds haddock or cod fillets, portioned into 6- to 8-ounce pieces
Nutrition Information
(per serving)
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!
Key products
Instructions
Tartar Sauce
- Combine all ingredients in a small bowl until well blended. Cover and hold cold for service.
Chips
- Set fryer to 325°F. Peel and cut potatoes into wedges. Wash wedges under water until water runs clear. Pat potatoes dry.
- Par-fry potato wedges 4 to 6 minutes or until fork tender. Drain well and hold for service.
Service
- Set fryer to 365°F. In a large bowl combine flour, seasoning, baking soda and salt. Slowly whisk in cold beer.
- 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.
- Fry potato wedges again until golden brown and fully cooked through.
- Serve fish and chips immediately with tartar sauce.
