Fish and Chips

I have been wanting to make

fish and chips for a long time.

I have decided that I like batter

dipped fish better than breaded fish.

It's a lot easier to fry.

Cut fish into pieces.

Dip in batter and fry for 4-6 minutes.

Crispy fish with a savory tarter sauce.
Josh says, "This looks like Long John Silvers."
He's thinking it's a compliment, I'm thinking this looks like fast food.
Man vs. women thoughts.

Corn tater sauce with a touch of heat.


Fish and Chips

Fish
1 lb. of fish, cut in pieces
1 cup flour
1 cup beer
2 eggs
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. pepper

Corn Tarter Sauce
15.25 oz. can of whole kernel corn
1/2 cup mayo
1/2 jalapeno pepper, chopped
1/4 cup relish
1/4 tsp. salt
1/4 tsp. pepper

For Chips recipe go here.
Just cut in 1/4 in. circles instead of wedges.
Bake until crispy- like a thick chip.
You can sprinkle with cajun seasoning
instead of seasoned salt.

Mix together batter ingredients.
Heat oil to 375, dip fish in batter and fry
for 4-6 minutes until golden brown. 
Break one piece open to make sure all
the batter is crisp and the fish is flaky.
If the outside is brown and the inside 
is gummy- your grease is too hot.
Sprinkle lightly with salt if needed.

Mix together tarter sauce and 
refrigerate so the flavors can set.
Top fish with tater sauce and dig in.

I hope to preview some of my
barn sale products soon!

Blessings,
Hope