Pub Style Fish n' Chips

One of my first jobs when I was a teenager in the 90's was at a seafood restaurant called the  Platter House.  I was the cook  in the evenings and on the weekends.  It was mainly a take out restaurant with a few tables inside and outside. The main dishes served were Island fare such fish and chips, either Haddock, Cod or Halibut, Lobster rolls, deep fried clams, burgers and sometimes chowder.  I remember Wednesdays were our busiest days when it was buy one fish n chips platters and get one free.   We were busy !  There is nothing that speaks Summer on the island like fish n chips !  Here is my version.


Batter :

1 cup flour
1 cup of beer ( I added a little more to make the consistency of a thicker pancake-like batter)
1 tsp onion powder
1 tsp baking powder
salt and pepper


For this recipe I used Salmon and Halibut.. Salmon is quite lovely battered !  I don't use large pieces of fish but smaller, thinner, longer strips ( approx.  4-5 " x 2")

Tartar Sauce :


1 cup mayo
2 TB of chopped capers
1 dill pickle, chopped fine
1 tsp fresh dill
1 TB of Dill pickle juice
1 tsp of Dijon mustard
fresh cracked pepper, about 1/2 tsp

Mix all ingredients, Chill.

Coleslaw :

Shredded cabbage , shredded carrots.   Store bought coleslaw dressing or  1/2 cup Mayo with lemon juice, 1 tsp  of sugar, ! TB white balsamic vinegar.


Canola Oil for Deep frying.

Let the oil reach a heating temperature of 350.  Dip the pieces of fish into the batter and immerse the strips into the hot oil.  Cook in small batches, do not over crowd the pot. Once the batters sets... floats, cooks about 2 minutes on each side, until golden brown. Test one piece of fish to check if it is done (if you are not sure), and adjust your cooking time according to the size of your fish pieces.

This time I used store bought French fries.  Usually I make oven roasted potato wedges with this dish... but there was a request for "real" French fries this time :)

Enjoy every bite !