RedHot Fish and Chips

A triple hit of Frank’s® RedHot Original Seasoning: Mixed into the beer-batter fish coating, folded into creamy tartar sauce and tossed with French fries, it imparts classic, craveable heat.

Ingredients

Procedure

For the Tartar Sauce

1. Combine all ingredients in a small bowl until well blended. Cover and refrigerate until ready to serve.

For the Fish

1. Preheat fryer to 350°F. In a large bowl, combine 2 cups of the flour, baking powder, 2 tablespoons of the RedHot Seasoning and beer. In a small bowl, combine remaining flour and RedHot Seasoning.
2. Lightly coat fillets in seasoned flour. Then dredge in batter and fry until golden and reached a temperature of 165°F. Place on a wire rack to allow excess oil to drain after frying. Dust with remaining 1 teaspoon of RedHot Seasoning.

For the Chips

1. Fry french fries as directed. Toss with RedHot Seasoning. Serve immediately with fish and tartar sauce.