Beer Battered Fish with Oven Baked Chips and Spicy Tartar Sauce for #WeekdaySupper

I went shopping the other day, and when I shop I am always on the prowl for good sales. Low and behold, as I pass the fish counter, I see they have their cod on sale for $2.99 a pound! 

Now is cod my favorite fish? 

No, that distinction is reserved for halibut and salmon. 

However cod is a wonderful fish to use in fish recipes that don't completely revolve around the flavor of the fish itself. 

A blank slate so to speak (tilapia would be another that would come to mind as well).

So armed with this information many recipes began running through my head. 

Fish tacos? No Kevin is tired of my Mexican food obsession (although he had better be happy for this little respite because it will be back in full force soon!). 

Soup? No I am kind of getting souped out. OhhEmmGeee did I just say that? 

Hmm OK I know, fish and chips. Believe it or not I have never made fish and chips. Oh yes, I have fried fish, for fish tacos. 

But honest to gosh fish and chips? Nope, never made 'em. 

Right then I decided I needed to have them in my life! 

Weird I know. 

Big deal? 

Not so much.

I of course can never do anything the "normal" way, so I decided to take the term chips literally and make oven baked potato chips instead of the french fries/steak fries I am used to having along with the fish. 

Then of course I couldn't leave the tartar sauce alone right? 

Of course not. 

So spicy it is (not super spicy though). 

So who needs to go out for fish and chips when you can make some darn tasty ones in the comfort of your own home?

Beer Battered Fish with Oven Baked Chips and Spicy Tartar Sauce

For the fish:

2 pounds of fresh cod, deboned and cut into portions

Tempura batter mix

Substitute beer for the water asked for in the batter (I used an IPA)

Salt and pepper

Oil for frying

For the chips:

4 medium Yukon gold potatoes

Olive oil

Salt and pepper 

For the tartar sauce:

2 cups Greek yougurt

4 tablespoons sweet pickle relish

2 to 4 tablespoons hot sauce (recommend Sriracha sauce)

Preheat the oven to 375 degrees F.

Pat the fish portions dry with a paper towel. Salt and pepper both sides of the fish. Over medium to medium-high heat, place a large pot with oil (do not fill more than 1/3 full). Heat the oil to 375 degrees. Once oil is hot, mix the tempura batter with the beer according to package directions. Dip the fish portions into the batter gently and allow excess batter to drip off. Carefully place the fish into the hot oil. Deep fry until golden brown, flipping the fish, if needed, halfway through. Remove from oil and allow to drain on paper towels.

Meanwhile, brush 2 large baking sheets lightly with oil. Slice the potatoes into 1/8-inch thick slices. Arrange the slices in 1 flat layer on the baking sheets. Brush the slices lightly with oil and bake until golden throughout, 15 to 20 minutes, checking often since they brown at different rates and turning once halfway through. Transfer to paper towels and sprinkle with salt while hot.

In a small bowl mix all of the ingredients for the tartar sauce, using the hot sauce to your taste.

 

Looking for more quick and easy #WeekdaySupper options?  Check out what's on the menu for this week, and feel free to leave your own suggestions and favorite quick Weekday Supper recipes (and/or links) in the comment section!  Also, check out the #WeekdaySupper Pinterest board for more ideas.

Tuesday - Slow Cooker Apple Cider Pulled Chicken Sandwiches from Cupcakes & Kale Chips
Wednesday - Very Sloppy Joels from Shockingly Delicious
Thursday - Couscous Paella with Shrimp from The Dinner-Mom
Friday - Balsamic-Glazed Pork Chops from girlichef