Fish ‘ n Chips
INGREDIENTS 2 pickerel fillets 1 cup corn starch 1 cup flour , plus 2 Tbsp for dusting fillets 1 tsp baking powder Dash of salt and pepper 3 / 4 cup low-alcohol beer 2 Tbsp canola oil , for frying 4 Tbsp Fergie ’ s tartar sauce 1 slice of lemon
METHOD 1 . Remove the centre bones of each fillet ( zipper cut ) 2 . Lightly salt and pepper each fillet and dust in flour . 3 . Mix corn starch , flour , baking powder and beer in a bowl to make a sticky batter the consistency of a thin milkshake . 4 . Shake the flour off the fillets to avoid a thick batter , then dip fish in the batter and let the majority of the batter run off . 5 . Slide the fillets slowly into canola oil , heated to 365 °. Fry until golden brown , or 2-3 minutes per side . 6 . Remove fish from pan and place on newspaper or paper napkins to absorb excess oil . 7 . Serve with Fergie ’ s tartar sauce and a slice of lemon .
Yield 1 serving
Chef Mary Vartsakis Fergie ’ s Fish ‘ n Chips For 17 years , fresh , flaky , high-quality pickerel , sourced from local fishers on Lake Winnipeg , has been the star of this fish-n-chip-only show . Beer and baking powder in the batter provide the fizz that makes Fergie ’ s fried fillets extra crispy . ciao ! / summer / two thousand twenty-one 15