🌶️ Welcome to "Red or Green?" - your ultimate destination for bold flavors and irresistible recipes straight from the heart of New Mexico! In today's episode, we're taking a spicy spin on a classic favorite: Spicy Fish & Chips. 🐟🍟
Join me as we dive into this Lenten season favorite! We're kicking things up a notch by using Marble Brewery's Mexican lager beer to create a delicious beer batter for our crispy cod. But that's not all - we're infusing our batter with the fiery flavor of New Mexico red chile powder, giving these fish fillets a mouthwatering kick!
And what's fish and chips without the chips? We're frying up some golden, crispy fries to serve alongside our spicy fish, creating the perfect pairing for a satisfying meal that'll have your taste buds dancing with delight.
But wait, there's more! No fish and chips experience is complete without a dollop of homemade tartar sauce. I'll be showing you how to whip up a creamy, tangy tartar sauce that's the ideal accompaniment to our spicy fish.
So whether you're observing Lent or simply craving a flavorful seafood feast, these Spicy Fish & Chips are guaranteed to hit the spot. Don't miss out on this mouthwatering recipe - let's get cooking! 🌶️🎣
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🔸 Ingredients:
Fish:
5-6 pieces of alaskan cod (3-4 ounces each)
1 cup unbleached all purpose flour
1 can lager beer
1 tsp red chili powder
1 tsp salt
¼ tsp pepper
Oil for frying
Chips:
3 russet potatoes
¾ tsp onion powder
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil
Homemade Tartar Sauce:
1 cup of mayonnaise
¼ - ½ cup dill relish
¾ tsp onion salt ( I used Trader Joe’s brand)
¾ tsp dried dill
About 1 tbsp of chopped capers
The juice of half of a lemon
Salt and pepper to taste
¼ tsp worcestershire sauce
🔸 Instructions:
Prepare the tartar sauce by adding all ingredients together and mixing until completely combined. Refrigerate for at least 30 minutes before serving.
Heat about 2 cups of canola or vegetable oil in a deep pan (I used my cast iron because it holds the heat really well). At the same time, preheat your airfryer, or oven to 375°.
Rinse 3 russet potatoes and slice into ¼ inch wedges. Put the “chips” in water to remove some of the starch. Then drain, rinse and pat dry with paper towels. In a bowl add the chips/fries along with 3/4 tsp onion powder, ¼ tsp black pepper, and 2 tbsp olive oil. Mix until the chips are completely coated. Now add half of the chips/fries to the airfryer and cook for 20 minutes, stirring them up about midway.
While the fries are cooking, we can prepare the batter. Add 1 cup unbleached all purpose flour to a large bowl along with the rest of the seasonings. Whisk to completely combine. Now slowly add in 1 can of lager beer until the batter is thick and not too runny. It should be the consistency of pancake batter.
Prepare the cod by patting them completely dry with paper towels or a dish towel. Dip the fish into the batter and add to the hot oil, three or four at a time (don't overcrowd the pan). Let the fish cook for about two minutes on each side or until golden brown. Use a slotted spoon to remove the filets when they are done. Let them drain on a paper towel.
The chips/fries should be done around this time. Plate the entire meal, serving with fresh lemon and tartar sauce. Enjoy!
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