Nova Scotia Red Beer Batter Fish and Chips with Bacon Tartar Sauce

Red Beer Batter Fish and Chips with Bacon Tartar Sauce

Recipe provided by: Chef Alex Baird from Two Doors Down


4 6 oz fresh Haddock Fillets
  Canola oil
4 servings french fries
2 lemons wedged with seeds taken out
  Beer Batter *see below
  Coleslaw* see below
  Bacon Tartar Sauce* see below

Beer Batter

2 cups All Purpose Flour
1 tbsp baking powder
1 tsp cayenne pepper
1 tsp salt
1 tsp fresh ground black pepper
355 ml bottle Big Spruce Ready Yer Knot Regatta Red Irish Red Ale from Big Spruce Brewing
  Coleslaw* see below
  water as needed

Bacon Tartar Sauce

1 Kosher Dill Pickle minced
¼ Sweet cornichons minced
¼ cup capers, minced
¼ cup green olives, minced
1 tbsp Dijon Mustard
1 tbsp Dave’s hot sauce
1 tbsp diced fresh chives
1 tbsp tarragon, minced
1 cup crispy bacon bits
1 tbsp bacon fat
1 tsp minced garlic
1 lemon zest and juice
  Salt and pepper to taste
1 litre mayonnaise

Sweet and Tangy Slaw

1 cup Apple cider vinegar
1/2 cup sugar
1 tsp mustard seed
½ green Cabbage finely shredded
2 granny smith apples, julienne
1 large or 2 small carrots, grated
1/2 cucumber, julienne
1/2 cup mayonnaise (optional)


  1. Cut fresh fillets into 8 3 oz portions with a sharp knife.
  2. Layer onto plate with clean J-cloths and store in fridge.
  3. When ready, preheat deep fryer with canola oil to 375 F.
  4. Dredge fish, one piece at a time in a bit of flour. Shake off excess flour and place fish in batter.
  5. Using a fork gently coat both sides and let excess batter drip off. Cook fish one piece at a time (or two if you have enough room).
  6. Flip fish in fryer halfway through cooking and remove when batter is deep golden brown (3-5 minutes).
  7. Place fish on dripping rack or thick paper towel.
  8. After fish is cooked use a slotted spoon to remove excess batter from fryer, and deep fry the french fries until golden brown.
  9. Salt the fries as desired. Serve with lemon wedges, coleslaw, and bacon tartar sauce. Serves 4-6 people.

Beer Batter

  1. In a bowl combine all dry ingredients and mix thoroughly.
  2. Make a well in the centre of the bowl and add in beer. Mix gently with a whisk until batter is wet but still quite lumpy.
  3. Add some water if mixture is too thick while mixing.

Bacon Tartar Sauce

  1. Combine all ingredients except mayo, salt, pepper, lemon juice and bacon and put in food processor.
  2. Process to an even but chunky consistency.
  3. Fold in with mayo, add the lemon juice and bacon, and season with salt and pepper to taste.

Sweet and Tangy Slaw

  1. Combine vinegar, sugar and mustard seed into a pot and heat until sugar is dissolved, and let brine cool at room temperature for 15 minutes.
  2. Mix all vegetables together and place them in a deep rectangular container.
  3. Pour the brine over the vegetables, put a clean weight on top, and allow to refridgerate overnight. To serve, strain liquid from the mixture.


Featured Resturant

This excellent recipe for the classic fish and chips comes to us from 2 Doors Down Food + Wine in Halifax. The cook, Alex Baird, combines local fish with Nova Scotia Craft Beer for a true maritime flavour.

2 Doors Down Food + Wine is a casual, neighbourhood restaurant in the heart of downtown Halifax. They feature fresh, seasonal and locally sourced food from the farms of Nova Scotia straight to your table.