Cajun Fish and Chips with Acadian Redfish
Crispy, golden fillets coated in a zesty beer batter, served with tangy tartar sauce—this Cajun Fish and Chips made with Acadian Redfish is twist on a classic and sure to become your new favorite!
Ingredients
For the fish:
- 1 pound Acadian Redfish fillets
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon Cajun seasoning homemade or storebought
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beer light lager or ale
- Oil for frying
For serving:
- Tartar sauce
- Lemon wedges
- Optional sides: French fries coleslaw, or green beans
Instructions
- In a large bowl, whisk together the flour, cornstarch, Cajun seasoning, salt, and black pepper.
- Gradually whisk in the beer until the mixture is smooth and well combined.Score the skin side of each Acadian Redfish fillet lightly to help the batter adhere.
- Pat the fillets dry with paper towels to ensure a crispy coating.
- In a large skillet or deep pot, heat the oil over medium-high heat until it reaches about 350°F (175°C). You can test the oil by dropping in a small amount of batter; it should sizzle and rise to the surface.
- Dip each fillet into the batter, ensuring it’s well coated. Allow excess batter to drip off. Carefully place the battered fillets into the hot oil, a few at a time to avoid overcrowding. Fry for about 2-3 minutes on each side, or until golden brown and crispy.
- Use a slotted spoon to remove the fish and place them on a paper towel-lined plate to drain excess oil.
- Serve hot with tartar sauce, lemon wedges, and your choice of sides like French fries or coleslaw.