Fish and Chips by Chef Duncan Gott of Taylorís Automatic Refresher Ė St. Helena, CA
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Fish and Chips
Chef Duncan Gott of Taylor’s Automatic Refresher – St. Helena, CA
Adapted by
February 2010
Yield: 4 Servings


Beer Batter:

2 cups all purpose flour
1 teaspoon kosher salt
½ teaspoon ground white pepper
2 cups beer (Gott recommends Sierra Nevada or Anchor Steam)
2 large eggs
1 teaspoon Tabasco®

Fried Mahi Mahi:
Frying oil (vegetable, canola, or soybean)
1 pound mahi mahi (substitute halibut), sliced into narrow, 1-ounce strips

To Assemble and Serve:
French fries
Tartar sauce
Cole slaw
4 lemon wedges
Green onions, chopped


For the Beer Batter:
Whisk together the flour, salt, and pepper. Slowly whisk in the beer and then the eggs and Tabasco®.

For the Fried Mahi Mahi:
Heat frying oil to between 360ºF and 375ºF in a tall pot. Using kitchen tongs, take one piece of fish at a time and dip into the batter. Let the excess better run off and then gently put the battered fish into the hot oil. Fish is done when the batter is a deep golden color; transfer to paper towel-lined platter.

To Assemble and Serve:
Serve with French fries, tartar sauce, cole slaw, lemon wedge, and green onions.