Скачать или смотреть Easy and Delicious Fish & Chips

Fish & Chips
Ingredients:1–2 lbs Cod (or any firm white fish)Plain flour (for dredging)Frozen French fries & sweet potato fries
Fish Seasoning:1 tsp Kosher salt1 tsp Black pepper1 Tbsp Garlic powder
Batter:12 oz Ice-cold beer1 cup All-purpose flour1 Tbsp Chicken powder (or bouillon)1/2 tsp Paprika1 Tbsp Garlic powder1 tsp Black pepper1/2 tsp Kosher salt
Instructions:
1. Pat the fish fillets dry with a paper towel. Season both sides with kosher salt, black pepper, and garlic powder. Set aside.
2. In a mixing bowl, combine all batter ingredients. Whisk until smooth and well combined. Place the batter in the fridge—cold batter leads to crispier results.
3. Cook frozen fries and sweet potato fries according to package directions. Keep warm.
4. Lightly coat the seasoned fish in plain flour—this helps the batter stick.
5. Dip each piece into the cold batter, let excess drip off briefly, and immediately fry in 350°F oil for 4–5 minutes, or until golden and crispy. Work in batches to avoid overcrowding the pan.
6. Drain on a wire rack or paper towel-lined plate.
7. Serve hot with fries, lemon wedges, and your favorite dipping sauce (tartar sauce, vinegar, or garlic mayo work great).

Ultimate Tartar Sauce
Ingredients:
1 cup mayo
1/4 cup sour cream
1/2 cup sweet relish
Zest of 1 lime
1 tbsp lime juice
2 tbsp capers, chopped
2 tbsp fresh dill, finely chopped
1–2 tsp kosher salt (to taste)
2 tsp black pepper
1 tbsp sugar (or to taste)
Instructions:
1. In a bowl, mix all ingredients until well combined.
2. Taste and adjust seasoning as needed—more salt, sugar, or lime juice depending on your vibe.
3. Chill before serving for best flavor (if you can wait).
4. That’s it. You're done. Sauce goals.

Filipino-Style Spiced Vinegar
A punchy, garlicky, spicy suka perfect for dipping or drizzling.
Ingredients
2 cups white vinegar
1 tsp kosher salt
2 tsp white sugar
½ red onion, thinly sliced
8 garlic cloves, smashed
1 Tbsp whole black peppercorns
½ cup red Thai chili peppers
2 serrano peppers, sliced in half

Instructions
1. In a bowl or measuring cup, whisk together the vinegar, salt, and sugar until fully dissolved.
2. In a clean glass jar or bottle, layer in the red onion, garlic, peppercorns, Thai chilies, and serrano peppers.
3. Pour the vinegar mixture over the aromatics and peppers, making sure everything is fully submerged.
4. Cover tightly and let it sit at room temperature for at least 3 days to allow the flavors to develop. The longer it sits, the better it gets.
5. Shake gently before serving. Enjoy as a dipping sauce for lumpia, lechon, grilled meats, or anything fried.