This easy beer-battered Fish and Chips recipe is crispy on the outside and tender on the inside. Pair it with truffle aioli sauce and potato wedges for a truly remarkable meal!
Classic Fish & Chips
| Prep Time | 10 mins |
| Cooking Time | 30 mins |
| Total Time | 40 mins |
| Yield Size | 2-3 servings |
WHAT YOU'LL NEED
For fish & chips:
| Ingredients | QTY | UOM |
| COD Fillet | 3 | pcs |
| Paprika | 1 | tsp |
| Tempura batter | 1 | cup |
| Cold Beer | 1 | can |
| Potato Wedges (handful) | ||
| Oil (for deep frying) | ||
| Salt & Pepper (as needed) |
For truffle aioli dipping sauce:
| Ingredients | QTY | UOM |
| Mayonnaise | 1 | cup |
| Garlic | 2 | cloves |
| Mazza Black Truffle Cream (Salsa al Turtufo) | 2 | tsp |
| Mazza Black Truffle in Extra Virgin Olive Oil | 1 | tbsp |
| Salt & Pepper (as needed) |
STEPS
For fish & chips:
-
Lightly season the cod fillet with salt, pepper, and paprika.
-
Coat cod with flour and shake off the excess.
-
In a bowl, mix the tempura batter and the cold beer until smooth. Heat the oil to 176.66C.
-
Dip the cod fillet into the batter and coat the entire fillet.
-
Deep fry immediately until the batter turns crisp and golden.
-
Serve with chips and dip of your choice.
For truffle aioli dipping sauce
- In a bowl, Add mayo and garlic.
- Season with salt & pepper
- Add in the truffle oil, truffle paste and mix until well combined.
