shakshuka: Batter for Deep Fried Fish and Chips

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Batter for Deep Fried Fish and Chips

batter
1 cup cornstarch
3/4 cup all purpose flour
1 teaspoon salt
Combine cornstarch, flour and salt in a large bowl.

1 bottle Guinness, extra stout
3/4 cup filtered or bottled water
Whisk in the Guinness and water until smooth.

vegetable oil, for deep frying
Add oil to a large heavy-bottomed pot (fill so oil comes 1?2 way up the pot). Heat oil to 350 degrees F.

8 fillets halibut or haddock, each about 3.5 ounces/100 grams
Dip fish in batter. Carefully add battered fish to oil and deep fry fish until crisp and golden, about 3 minutes.
Serve with chips and tartar sauce on the side (we made half regular potato chips and half sweet potato chips).

tartar sauce:
2 tablespoon chopped sour pickles
1 tablespoon chopped capers
Juice of 1?2 lemon
1 cup mayonnaise
Salt and pepper, to taste
Add the pickles, capers and mayonnaise to a food processor. Pulse to combine. Stir in the lemon juice. Season the mixture with salt and pepper. Serve with the fish.

notes:
· S. and I also made deep fried zucchini rounds to go with our all-deep-fried-meal; just cut up a zucchini, dip into fish batter and fry as you did the fish.

· one trick I did learn from Chippy's - when you take your chips out of the oil, quickly squirt some lemon on them before salting and peppering - delicious!
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http://www.domesticgoddess.ca/recipes/chippysfishandchips.html

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