Fish And Chips With Tarragon-Malt Vinegar Mayonnaise – a delicious recipe with mayonnaise, tarragon, malt vinegar, flour, Bay seasoning, lager beer. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Whisk mayonnaise, tarragon, and vinegar in small bowl to blend. Season to taste with salt and pepper.
2
Whisk flour and Old Bay seasoning in medium bowl to blend. Add beer and whisk just until blended. Pour enough oil into heavy large skillet to reach depth of 1 inch; heat oil to 350u00b0F. Sprinkle fish with salt and pepper. Working in batches, dip fish into beer batter to coat lightly, allowing excess batter to drip back into bowl. Add fish to hot oil and fry until deep golden and just cooked through, about 3 minutes per side. Transfer fish to paper towels to drain. Working in batches, add potato slices to oil and cook until golden and tender, turning occasionally, about 4 minutes. Transfer to paper towels to drain. Sprinkle generously with salt.
3
Divide fish and chips among 4 plates. Spoon tarragon-malt vinegar mayonnaise alongside and serve.
474
kcal
Calories
34
g
Fat
36
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup mayonnaise, 3 tablespoons chopped fresh tarragon, 1 tablespoon malt vinegar or cider vinegar, 1 cup self-rising flour, and more.
Yes, Fish And Chips With Tarragon-Malt Vinegar Mayonnaise falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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