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Beer Batter Fish & Chips with Smoked Oyster Tartar Sauce

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  • Preparation

    40 minutes

  • Cook

    20 minutes

  • Serves

    2

  • Chef

    Chef Jeffery Smith Jr.

Ingredients

  • Fish:
  • Cod filets
  • Salt
  • 1½ cup flour
  • ½ cup tapioca flour
  • 1 tsp baking powder
  • 2 tsp AC Lemon Stepper rub
  • 1 egg
  • 12oz bottle of beer
  • Chips:
  • 2-3 large russet potatoes
  • canola oil for frying
  • 1 tsp AC MVP rub
  • 2 tsp truffle oil
  • 2 tbsp grated parmesan cheese
  • 1 tbsp finely chopped parsley
  • Sauce:
  • ½ cup mayo
  • 10-12 smoked oysters
  • 1 tsp Lemon Stepper rub
  • 1 tbsp lemon juice
  • 2 tbsp finely diced cornichons
  • 1 tbsp chopped capers
  • 1 tbsp finely chopped chives
  • 1 tbsp finely chopped dill
  • 1 tsp lemon zest
  • 1 tbsp diced shallot
  • 1 tbsp whole grain mustard

Preparation

  • Cut russet potatoes into your desired size for fries. Soak the cut potatoes in cold water for 20-30 min, then pat completely dry with paper towels.
  • Meanwhile, make the sauce. Combine mayo, smoked oysters, AC Lemon Stepper rub, and lemon juice in a blender. Mix until smooth. Transfer mixture to a bowl and combine with cornichons, capers, chives, dill, lemon zest, shallots, and whole grain mustard.
  • For the dry dredge, combine 1 cup flour and a pinch of salt. For the wet batter, combine ½ cup flour, tapioca flour, baking powder, AC Lemon Stepper rub, egg, and whisk in beer until a thin, smooth batter is formed.
  • Cut cod into desired size chunks and pat dry with paper towels, then season with salt.Dip each piece of fish in the dry dredge on all sides, shaking off the excess, then dip into the wet batter on all sides. Fry fish in 375 degree canola oil and cook until golden brown. Drain on a cooling rack so the batter will stay crispy.
  • Fry potatoes in 300 degree oil for 7-10 minutes then remove and allow to cool. Increase the heat on your oil to 375 degrees. Once temperature is reached, add potatoes back to the oil and allow to fry to desired brownness, then drain. Using a mixing bowl, toss warm fries with truffle oil, a pinch of salt, AC MVP BBQ rub, chopped parsley, and grated parmesan.
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Credit: Justin Jones

Chef Jeffery Smith Jr.

Chef Jeffery Smith Jr. is a culinary professional, celebrity private chef, and caterer based in Los Angeles, CA. Born and raised in Chicago, IL, Jeffery has always had a love for a variety of cuisines. He is an HBCU alum and member of the Theta Tau of Kappa Alpha Psi Fraternity Inc. He received his B.S. in Mass Communications and minor in Psychology from Jackson State University in Jackson, MS.

A change of career brought Jeffery to Los Angeles in 2009 and on a journey that would ultimately lead to the kitchen. A lack of formal culinary training did not stop Jeffery from learning techniques around the kitchen beginning with preparing meals for holidays and brunches turning into requests on a larger scale. Jeffery has traveled to 35 countries experiencing the food of many different cultures, picking up a few skills along the way and launched Best Kept Secrets Intl., LLC in 2019. Jeffery also continues to cook for celebrity clients, executives, caters private events and operates his macaroni and cheese store, Best Kept Secrets Intl., which is located on the Doordash platform in Los Angeles, CA.

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