Fish & Chips | Cookin' Somethin' w/ Matty Matheson

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WELCOME TO MY FISH N WEDGIES YOU COME FOR THE FISH BUT YOU STAY FOR THE WEDGE DOGS I PROMISE YOU THAT! SINKERS ARE FOR LOSERS STAY BOUNCY AND BUOYANT COOKIN' SOMETHIN'

INGREDIENTS
Fresh Code Fillets
Yukon Gold Potatoes
Frying Oil

BATTER INGREDIENTS:
1 cup All-Purpose Flour
½ cup Cornstarch
1 Tbsp Baking Powder
1 Tbsp Salt
Pepper
Dark Beer

TARTAR SAUCE:
Mayonnaise
Dill Pickles, sliced and diced
Capers, chopped
Shallots, diced
Lemon juice
Lemon zest
Pepper
Fresh Parsley, chopped

COLESLAW INGREDIENTS:
Cabbage, grated
Carrots, grated and chopped
Pinch of Sugar
Mayonnaise
White Wine Vinegar
Onion, chopped
Salt to taste

COOKING METHOD:
1. Start by cutting the potatoes into individual wedges. Line the wedges up on a baking sheet. Drizzle with olive oil and salt. Place into a 450F oven until crispy and golden. Flip if needed.
2. To a large mixing bowl, combine all-purpose flour, cornstarch, baking powder, and salt. While whisking, gradually add the dark beer until fully incorporated.
3. To a large bowl, add and combine thoroughly chopped dill pickles, capers, shallots, parsley, lemon zest, mayonnaise, and lemon juice.
4. For the coleslaw, add cabbage, carrots, sugar, onions, mayonnaise, white wine vinegar, and salt. Mix until well combined.
5. Cut cod fillets into halves. Season with salt on both sides. Add the cod to the flour. Dust off the flour and add to the beer batter.
6. Gently add the cod waving back and forth into the frying oil for 4-5 minutes until golden brown. Repeat with the remaining pieces.
7. Plate and enjoy!