Fish and chips will never be the same once you’ve had this banging version! Slathered in slightly spicy, slightly sweet sauce—the perfect balance for beer battered fish. Make sure to use the chips for sopping up all that good sauce.
Ingredients: For the sauce
Ingredients: For the batter
Ingredients: For the fish and chips
Ingredients: For garnish
- Preheat fryer to 350°F.
- In a small bowl whisk together mayonnaise, sweet chili sauce, sriracha and vinegar until smooth. Keep refrigerated until ready to serve.
- In a large bowl whisk together flour, cornstarch, beer, egg and salt until smooth. Lightly dredge fish fillets in flour, knocking off any excess and dip into batter, coating completely. Carefully dip battered fish into hot oil and fry for 5-6 minutes or until crispy, light golden in color and completely cooked. Let drain on a wire rack before coating in sauce.
- Gently dip fish into the sauce, coating completely, let drain slightly on the wire rack. Sprinkle with chopped scallions and serve with fries and lemon wedges.
Tips: Deep frying can be fun! This recipe uses a typical home model deep fryer—if you do not own a fryer feel free to use a large dutch oven (filled half-way with oil), candy thermometer, and wire strainer.
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