Name: Irish Fish and Chips with White Balsamic Tartare Sauce
Total time: 55 min
Yield: 4 servings
Cuisine: Irish
Ingredients: 1 lb haddock or pollock; 1 cup all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1 cup cold beer; vegetable oil for frying; 1 lb potatoes; 1 cup mixed seasonal greens; 1/4 cup mayonnaise; 1 tbsp white balsamic vinegar; 1 tsp Dijon mustard; 1 tbsp chopped pickles; 1 tbsp chopped capers; salt and pepper to taste

A variation of the classic British dish, served with a tangy white balsamic tartare sauce and seasonal greens.

Method

Preheat oil in a deep fryer or large pot to 375°F (190°C).
In a bowl, mix flour, baking powder, and salt. Gradually add cold beer, stirring until a thick batter forms.
Dip the fish fillets in the batter, ensuring they are fully coated.
Carefully place the battered fish into the hot oil and fry until golden brown and crispy, about 6-8 minutes.
While the fish is frying, peel and cut the potatoes into thick fries. Fry them in the same oil until golden and crispy, about 5-7 minutes.
Drain the fish and fries on paper towels.
In a bowl, mix mayonnaise, white balsamic vinegar, Dijon mustard, pickles, capers, salt, and pepper to create the tartare sauce.
In a separate pan, sauté the mixed seasonal greens with a little oil, salt, and pepper until wilted.
Serve the fish and chips with the white balsamic tartare sauce and seasonal greens.