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
Servings
Procedure
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.
- Recipe type: Entrees
- Cuisine: North American
