Fish and chips will never be the same once you’ve had this bang bang version! Slathered in a slightly spicy, slightly sweet sauce, it’s 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 sauce ingredients until smooth. Keep refrigerated until ready to serve.
- Place the flour for dredging in a small bowl and set aside.
- In a large bowl, whisk together batter ingredients until smooth. Lightly dredge fish fillets in flour, knocking off any excess, and dip into the batter, coating completely. Carefully place battered fish into hot oil and fry for 5–6 minutes or until crispy, light golden brown in color, and completely cooked. Let drain on a wire rack before coating in sauce.
- Gently dip fish into the sauce, coating completely, and 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, a candy thermometer to measure the temperature of the oil, and wire strainer to drain the hot filets.