Fish and Chips

Super Easy Beer Battered Fish and Chips Recipe! This fried cod comes out super crispy and golden brown and flakey on the inside! The homemade french fries are perfectly golden brown and crisp! Serve this Classic Fish and Chips with tartar sauce, lemon wedges, malt vinegar or coleslaw!

Fish is one of my favorite main dishes! Try these Baja Fresh Tacos, Grilled Citrus Salmon with Pineapple Salsa or Best Baked Cod Fish Recipe.

Fish and chips on a sheet pan with parchment paper overtop with French fries and lemon slices on the side.

Beer Battered Fish and Chips

Is there anything better than homemade fish and chips? Perfectly crisp homemade french fries with beer battered cod! These fish and chips are just like the classic. The fizzy beer creates an airy batter perfect for fried cod. Both the fish and the fries get cooked in one pot of oil which means less clean up!

To get perfectly crispy french fries we fry them 2 times! First at a lower temperature then again at a higher temperature. The lower temperature cooks the fries and makes them tender and the higher temperature just crisps them up.

How to Make Fish and Chips:

  • Start with the french fries (1st Fry): Cut potatoes into 1 cm thick fries. Place in colander and rinse in cold water to remove some of the starch. Lay them out on a towel and pat dry. Heat 2 inches of oil on medium low to 200°F-250°F. Add in fries and let cook slowly for 12 minutes, maintaining a 200-250° temperature in the oil. The potatoes will be soft and flexible. Scoop out fries and lay them out on a cookie sheet.
  • Second fry: Raise oil up to 375°F. Refry, this time in small batches 5-7 minutes each,so that the oil temperature stays around 350°-375°F. Sprinkle with salt and pepper to taste.
  • Next make the cod: Cut fresh cod into 8 even pieces. Pat any excess moisture off of fish with a paper towel. In a bowl combine 3/4 cups of flour, salt, pepper, garlic powder, paprika, old bay. Whisk in 6-8 oz. of cold beer. It should be slightly thiner than pancake batter. Toss fish in remaining 1/2 cup of flour, then dip into beer batter, allow excess to drip off for a few seconds, then place carefully into 350°- 375°F oil. Fry no more than 3 pieces at a time so that the oil temperature dose not drop too quickly. Fry for 7 minutes, flipping half way through. While you are frying the rest of the fish keep the already done fish in a 200 degree oven to stay warm.
  • Serve: Immediately with malt vinegar and lime wedges for serving. I also like to have lots of dipping sauces for my fries. Ketchup, ranch and barbecue sauce are a must!

Tips:

  • Pat the cod dry with a paper towel. This is especially important if you are working with thawed frozen fish. This will help the batter stick to the fish and keeps the batter light and crispy.
  • Don’t over crowd the pan when frying the fish. This will cause the fish to stick together.
  • Make sure to use a thermometer when frying the fish and the french fries to ensure the oil is the perfect temperature.

Sliced potatoes in the shape of French fries ready to bake.

Do I Have to Use Beer?

No you can substitute sparkling water in place of the beer. Anything will carbonation creates a crisp airy batter.

Fish on the side with French fries, coleslaw and lemon slices on the side.

What to Serve with Fish and Chips:

  • BLT Pasta Salad
  • Copycat KFC Coleslaw
  • Creamy Pea Salad
  • Chilled Cucumber Tomato Salad
  • Creamy Cucumber Salad

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Fish and Chips

Super Easy Beer Battered Fish and Chips Recipe! This fried cod comes out super crispy and golden brown and flakey on the inside! The homemade french fries are perfectly golden brown and crisp! Serve this Classic Fish and Chips with tarter sauce, lemon wedges, malt vinegar or coleslaw!
Course Main Course
Cuisine American
Keyword Fish and Chips
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 288kcal
Author Kelley Simmons

Ingredients

French Fries

  • 1 1/2 lbs russet potatoes
  • oil for frying

Beer Battered Cod

  • 1 1/2 lbs fresh cod
  • 6-8 oz. light beer
  • 1 1/4 cup all purpose flour, divided
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp old bay
  • 1/4 tsp paprika

Instructions

For the fries

  • Cut potatoes into 1 cm thick fries. Place in colander and rinse in cold water to remove some of the starch. Lay them out on a towel and pat dry.
  • Add 2 inches of oil to a deep pot or chicken fryer no more than ½ of the way full!
  • Heat oil on medium low to 200°F-250°F. Add in fries and let cook slowly for 12 minutes, maintaining a 200-250° temperature in the oil. The potatoes will be soft and flexible.
  • Scoop out fries and lay them out on a cookie sheet. Raise oil up to 375°F.
  • Refry, this time in small batches 5-7 minutes each, so that the oil temperature stays around 350°-375°F. Remove them from the oil and sprinkle immediately with salt.

For the fish

  • Cut fresh cod into 8 even pieces. Pat any excess moisture off of fish with a paper towel.
  • In a bowl combine 3/4 cups of flour, salt, pepper, garlic powder, paprika, old bay. Whisk in 6-8 oz. of cold beer. It should be slightly thiner than pancake batter.
  • Toss fish in remaining 1/2 cup of flour, then dip into beer batter, allow excess to drip off for a few seconds, then place carefully into 350°- 375°F oil. Fry no more than 3 pieces at a time so that the oil temperature dose not drop too quickly. Fry for 7 minutes, flipping half way through.
  • Serve immediately while hot along with the fries. Serve with tartar sauce, lemon wedges and malt vinegar.

Nutrition

Calories: 288kcal | Carbohydrates: 32g | Protein: 34g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 684mg | Potassium: 1421mg | Fiber: 2g | Sugar: 1g | Vitamin A: 139IU | Vitamin C: 11mg | Calcium: 49mg | Iron: 2mg

Bánh Mì (Vietnamese Sandwich)

These incredibly flavorful Bánh Mì sandwiches are filled with pickled carrots, cucumber and cilantro, seasoned chicken and a delicious homemade sauce.

I love the fresh, bold flavors of Vietnamese food, and I especially love recreating my favorite dishes in my own kitchen.  Don’t miss my Vietnamese Pho Soup and Fresh Spring Rolls!

Banh mi (pronounced ban mee),  means “bread” in Vietnamese, or more specifically, a thin and crusty baguette that’s filled with meat (generally chicken or pork) and veggies.  Banh mi sandwiches are a result of French influence on Vietnamese food and they have become extremely popular Vietnamese street food all over the world!

About the meat:

Banh mi sandwiches can be served with a wide variety of meats.  I used chicken in this recipe but you could substitute slices of cold cut meats from your local grocery store (roast beef, roast chicken, etc). or head to your local Asian market for slices of Pink Ham or pork loaf.

What I love about these Vietnamese sandwiches:

  • Make ahead:  This recipe is so easy to throw together, especially if you prepare the pickled veggies and sauce ahead of time!
  • That Bánh Mì sauce: simply mix together mayo, hoisin sauce, sriracha, and salt and pepper.  You can also substitute Maggi seasoning for the sauce.  This is a popular flavor booster in lots of sauces, soups, and stir-fry’s that you can pick up from your local asian market or on Amazon.
  • Those pickled veggies: The pickled veggies with that yummy sauce, a little spice, and a delicious crusty roll. This sandwich has all the things I love!

How to Make Bánh Mì sandwiches:

1. Pickle the veggies: In a small pot combine the rice vinegar, water and dash of salt and bring to a boil. Add carrots (if you shredded them, squeeze them out inside paper towels over the sink), cucumber and jalapeño to a large bowl. Pour hot vinegar liquid over the veggies and set aside for 30 minutes.

2. Make the sauce: Meanwhile, make the sauce and prepare the chicken. In a small bowl combine the mayonnaise, hoisin sauce and sriracha and season with salt and pepper. Set aside, or make ahead and refrigerate.

Steps one and two of making banh mi sandwiches (pickled veggies in a bowl, sauce stirred together in another bowl).

3. Cook chicken: Season the chicken with garlic powder, smoked paprika, cayenne pepper, salt and pepper. Add a little olive oil to a skillet over medium heat. Add the chicken and cook for a few minutes on each side until browned and cooked through. Rest for 5-10 minutes before cutting.

Cooked, seasoned chicken for banh mi sandwiches on a plate.

4. Assemble: Slice the rolls in half lengthwise and toast them, if desired. Spread a thin layer of the mayo sauce on each half of bread. Slice the chicken and place on top. Spoon any leftover sauce on top of the chicken. Drain the veggies and add a big handful to each sandwich. Top with a small handful of fresh cilantro leaves. Sandwich with the top half of the roll and enjoy!

Banh mi sandwich being assembled on a roll with chicken, pickled veggies and sauce.

Don’t miss my other Vietnamese recipes:

  • Fresh Spring Rolls
  • Spring Roll Bowls
  • Pho Noodle Soup

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!

Banh mi sandwich on crusty bread, loaded with chicken, veggies and sauce.

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Bánh Mì

Course Main Course
Cuisine Vietnamese
Prep Time 45 minutes
Cook Time 6 minutes
Total Time 56 minutes
Servings 4
Calories 336kcal
Author Lauren Allen

Ingredients

  • 1/2 cup water
  • 2 Tablespoons rice vinegar
  • dash of salt
  • 2 carrots , peeled and cut into matchsticks, or shredded
  • 1 English cucumber , very thinly sliced
  • 1 jalapeño pepper sliced thinly (optional)
  • 2 boneless skinless chicken breasts
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 bunch fresh cilantro
  • 4 small French baguettes or crusty rolls , sliced lengthwise

Sauce:

  • 1/4 cup mayonnaise
  • 3 Tablespoons hoisin sauce
  • 1 teaspoon sriracha hot sauce , more or less, to taste

Instructions

  • Pickle the veggies: In a small pot combine the rice vinegar, water and dash of salt and bring to a boil. Add carrots (if you shredded them, squeeze them out inside paper towels over the sink), cucumber and jalapeño to a large bowl. Pour hot vinegar liquid over the veggies and set aside for 30 minutes.
  • Make the sauce: Meanwhile, make the sauce and prepare the chicken. In a small bowl combine the mayonnaise, hoisin sauce and sriracha and season with salt and pepper. Set aside, or make ahead and refrigerate.
  • Cook the chicken: Season the chicken with garlic powder, smoked paprika, cayenne pepper, salt and pepper. Add a little olive oil to a skillet over medium heat. Add the chicken and cook for a few minutes on each side until browned and cooked through. Rest for 5-10 minutes before cutting.
  • Assemble: Slice the rolls in half lengthwise and toast them, if desired. Spread a thin layer of the mayo sauce on each half of bread. Slice the chicken and place on top. Spoon any leftover sauce on top of the chicken. Drain the veggies and add a big handful to each sandwich. Top with a small handful of fresh cilantro leaves. Sandwich with the top half of the roll and enjoy!

Video

Nutrition

Calories: 336kcal | Carbohydrates: 34g | Protein: 29g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 75mg | Sodium: 727mg | Potassium: 689mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5427IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 2mg
HAVE YOU TRIED THIS RECIPE?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe June 2015. Updated July 2020 with process photos and improved instructions.

The post Bánh Mì (Vietnamese Sandwich) appeared first on Tastes Better From Scratch.

Tzatziki Sauce Recipe

Tzatziki Sauce is a Greek inspired, yogurt-based sauce you and your family will go crazy over.  It is creamy and bursting with light and refreshing cucumber, dill, and garlic flavors that will make this a Mediterranean inspired favorite this summer!

Homemade dips and sauces that are loaded with fresh ingredients you love are a must in any great kitchen.  So, also try my recipes for The Best Hummus I Have Ever Had and Basil Pesto.

Dipping a chip in Tzatziki sauce.

Tzatziki Sauce Recipe

Tzatziki Sauce is an amazing Mediterranean recipe that is super versatile and delicious!  It is pronounced “tsah-see-key.”  Although it may be hard to say, it is not hard at all to make or to devour!  It is a perfect creamy sauce that livens up a sandwich or veggie tray and adds a cool, fresh, and tangy zing to any grilled meat or fish.

When trying to eat healthy, adding an intense and inspired sauce like this Tzatziki sauce to the healthy fresh foods your body needs makes every meal so much more satisfying!  Dip your raw veggies in this sauce for a perfect afternoon snack, or smother your grilled chicken in it.  This sauce will take any healthy meal and liven it up to one you look forward to eating.  It is a must memorize recipe, especially for those who are looking for clean and healthy eating options, so bookmark this page because you will be coming back to it many times!

What’s in Tzatziki Sauce?

Tzatziki sauce is made of perfectly balanced mild and bold flavors that compliment any dish.  Made from a tangy Greek yogurt base, this creamy sauce has acidic vinegar and bitter oregano, but also has bright flavors from fresh cucumber and lemon juice.  The garlic and dill add in earthy spice to round out the ingredients.  Tzatziki sauce is one you will find yourself craving often!

  • Greek yogurt: Use plain Greek yogurt to add creamy texture.
  • Cucumber: Finely grated and dried.
  • Garlic: 2-3 cloves minced is what I recommend, but it is a pretty strong amount, so start with a little less if you aren’t a garlic lover.
  • White wine vinegar: This acidic ingredient is slightly more mild than other vinegar varieties.
  • Dried dill weed: Mild fresh herb taste.
  • Dried oregano leaves: Earthy, slightly bitter flavor.
  • Salt and pepper: To taste.
  • Lemon Juice: Squeeze on top of the mixed dip.
  • Extra-virgin olive oil: Drizzle on top.

How to Make Tzatziki Sauce:

This dip comes together so quickly and easily. Once you have made it a couple of times, you will have it mostly memorized! It is a must make recipe that you will find yourself making more and more because it is so versatile and complements anything you pair it with.

  1. Combine ingredients: In a medium bowl combine greek yogurt, cucumber, garlic, white wine vinegar, dried dill week, dried oregano.
  2. Salt and pepper: Add salt and pepper to taste, squeeze lemon juice, and drizzle olive oil on top.
  3. Refrigerate: Chill for 30 minutes in the refrigerator to let the flavors blend.
  4. Serve!

Ingredients for Tzatziki sauce in a clear bowl.

Tips for the Best Sauce:

Preparing great homemade sauces is the secret to making family favorite meals again and again. Here are a few pro tips to make this one of the best sauces you have served.

  • Properly drain the cucumber: To best remove excess moisture from the cucumber, shred it first, then squeeze out the water in a paper towel.
  • Mint: Add a bit of mint for an even more fresh and dynamic flavor.
  • Chill: Allow this dip to chill for at least 30 minutes before serving to enhance the blend of flavors.

What to Serve with Tzatziki Sauce:

This sauce is so delicious by itself and when added to any appetizer, snack or meal, it is even more perfect!  These are some tried and true ways to serve this super easy sauce.

  • Raw vegetables: Carrots, celery, broccoli, and grape tomatoes are fantastic, but really this sauce will brighten up any veggie you have.
  • Pita or Naan Bread: If you are using Tzatziki as a dip try dunking pita bread in it for a chewy and satisfying snack.
  • Grilled Meat: The cool, dill flavors really cool down a spicy meat or liven up a more mildly flavored meat.  Either way it is the perfect balancing sauce to bring harmony to your meal. Try my Grilled Steak recipe for a great meal!
  • Gyros or any sandwich or wrap: The creamy texture of this sauce is perfect to add moisture and tangy flavor to any sandwich or wrap.

How Long does Homemade Tzatziki Sauce Last?

Store your made from scratch favorite sauce in an air-tight container in the refrigerator.  If tightly sealed and kept cool consistently, this amazing sauce will last for up to 4 days.  You can also freeze it, but the texture may change a bit due to the yogurt base, making it less creamy.

More Made from Scratch Dip Recipes:

  • Guacamole
  • Chicken Alfredo Dip
  • Easy Hollandaise Sauce
  • The Famous Fry Sauce
  • Easy Homemade BBQ Sauce

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Tzatziki Sauce

Tzatziki Sauce is a Greek inspired, yogurt-based sauce you and your family will go crazy over.  It is creamy and bursting with light and refreshing cucumber, dill, and garlic flavors that will make this a Mediterranean inspired favorite this summer!
Course Appetizer, Dressing, Sauce, Side Dish, Snack
Cuisine Greek, Mediterranean
Keyword tzatziki, tzatziki sauce
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 Tablespoons
Calories 190kcal
Author Alyssa Rivers

Ingredients

  • 2 cups plain greek yogurt
  • 1 cucumber finely grated
  • 2 to 3 cloves garlic minced
  • 1 tablespoon white wine vinegar
  • 1 teaspoon dried dill weed
  • 1 teaspoon dried oregano leaves
  • Salt and pepper to taste
  • Juice of 1/2 medium lemon
  • 1 tablespoon extra-virgin olive oil

Instructions

  • In a medium bowl combine greek yogurt, cucumber, garlic, white wine vinegar, dried dill week, dried oregano. Salt and pepper to taste and add lemon juice and drizzle olive oil on top. Refrigerate for 30 minutes to let the flavors blend. Serve with fresh vegetables and pita bread.

Nutrition

Calories: 190kcal | Carbohydrates: 9g | Protein: 21g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 75mg | Potassium: 282mg | Fiber: 1g | Sugar: 7g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 250mg | Iron: 1mg