Brewhouse Blonde Fish 'N' Chips from BJ's Restaurant & Brewhouse features golden, crispy beer-battered cod fillets paired with crunchy fries, served with tangy tartar sauce for a classic, satisfying seafood experience.
Equipments
- Deep fryer
- Fry baskets
- Mixing bowls
- Whisk
- Tongs
- Slotted spoon
- Fish spatula
- Sheet pans
- Paper towels
- Chef’s knife
- Cutting board
- Measuring cups
- Measuring spoons
- Sauce ramekins
- Serving plates
- Squeeze bottles (for tartar sauce)
- Cooking thermometer
- Ladle (for batter)
Ingredients
- 1 lb (450g) cod fillets
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup pale ale beer (such as Brewhouse Blonde or similar)
- 4 large russet potatoes
- Vegetable oil (for frying)
- 1/2 cup mayonnaise
- 2 tablespoons dill pickle relish
- 1 tablespoon lemon juice
- 1 tablespoon capers, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Dijon mustard
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Salt
- Black pepper
- Lemon wedges (for serving)
When selecting cod fillets for this recipe, choose firm, fresh fish to ensure a flaky and tender texture after frying. The beer used in the batter, like Brewhouse Blonde pale ale, significantly impacts the flavor and carbonation, creating a light, crispy coating. Russet potatoes are ideal for fries due to their high starch content, which yields crispy exteriors and fluffy interiors. Vegetable oil with a high smoke point is essential for deep frying to maintain crispiness without burning the batter. This Brewhouse Blonde Fish 'N' Chips from BJ's Restaurant & Brewhouse copycat menu replicates the classic pub favorite, combining golden beer-battered cod with perfectly crunchy fries and tangy tartar sauce.
Instructions
- Cut potatoes into fries and soak in cold water.
- Preheat deep fryer oil to 350°F (175°C).
- Pat cod fillets dry and cut into portions.
- In a mixing bowl, whisk together flour, cornstarch, baking powder, salt, and black pepper.
- Gradually whisk in pale ale beer until batter is smooth and thick.
- Season cod fillets with salt and black pepper.
- Dredge cod fillets lightly in flour; shake off excess.
- Dip fillets into beer batter to coat evenly.
- Carefully lower battered cod into hot oil and fry until golden and crispy (about 4–6 minutes).
- Remove fish with slotted spoon and drain on paper towels.
- Drain potato fries and pat dry.
- Fry potato fries in batches until golden and crispy (about 3–5 minutes).
- Remove fries and drain on paper towels; season with salt.
- In a bowl, mix mayonnaise, dill pickle relish, lemon juice, capers, parsley, Dijon mustard, onion powder, garlic powder, salt, and black pepper to make tartar sauce.
- Transfer tartar sauce to squeeze bottles or ramekins.
- Arrange fish and fries on serving plates.
- Serve with tartar sauce and lemon wedges.
Substitution
The Brewhouse Blonde Fish 'N' Chips copycat recipe from BJ's Restaurant & Brewhouse delivers golden, crispy beer-battered cod paired with crunchy fries and tangy tartar sauce. If you don't have pale ale on hand, substitute with a light lager or pilsner to maintain the beer's carbonation and flavor in the batter. Russet potatoes work best for fries due to their starchy texture, but Yukon Gold can be used if you prefer a creamier bite. Use a cooking thermometer to ensure oil temperature stays around 350degF for perfectly crispy fish and fries without being greasy. Your tartar sauce can be adjusted by swapping dill pickle relish with chopped capers or fresh pickles based on your taste preference.
Tips
Ensure the oil temperature stays steady at 350degF (175degC) for perfectly crispy cod and fries; use a cooking thermometer to monitor it accurately. Patting the cod fillets completely dry before dredging in flour prevents the batter from sliding off during frying. Soaking your cut potatoes in cold water removes excess starch, which helps achieve crispier fries when cooked. Your homemade tartar sauce can be stored in squeeze bottles to make serving easier and cleaner.
Nutritions
Brewhouse Blonde Fish 'N' Chips offers a protein-rich meal from cod fillets, providing a good source of lean fish protein and omega-3 fatty acids, essential for heart health. Your dish also includes crispy fries made from russet potatoes, which contribute carbohydrates and dietary fiber while the beer batter adds extra calories and fat from frying. The homemade tartar sauce, rich in mayonnaise and capers, adds fats and flavor but should be consumed in moderation due to its calorie density. This classic seafood experience is balanced with lemon wedges for a dose of vitamin C, complementing the nutrients from the fish and potatoes.
Storage
Store leftover Brewhouse Blonde Fish 'N' Chips in an airtight container in the refrigerator within two hours of cooking to maintain freshness and prevent bacterial growth. Reheat the fish and fries in a preheated oven at 375degF (190degC) for 10-15 minutes, placing the fries on a sheet pan and the fish on a wire rack to retain crispiness. Keep tartar sauce refrigerated separately in a sealed container to preserve its flavor and texture for up to three days.
Variation or Alternatives
You can experiment by swapping the pale ale beer in the batter with a light lager or sparkling water for a crisper texture and different flavor profile. For a gluten-free option, substitute the all-purpose flour and cornstarch with a gluten-free flour blend or rice flour. Try baking the fries in the oven at 425degF (220degC) with a light coating of oil instead of deep frying to reduce oil content without compromising crunch. For a tangier tartar sauce, consider adding finely chopped capers or a touch of horseradish to enhance the flavor complexity.
Allergies
Your Brewhouse Blonde Fish 'N' Chips from BJ's contains common allergens such as fish (cod fillets), gluten (all-purpose flour), and eggs (mayonnaise). The beer batter also includes wheat and barley from the pale ale, which may pose a risk for those with gluten intolerance or celiac disease. Cross-contamination with other ingredients like mustard and capers should be considered if you have specific food sensitivities.
Why this recipe?
BJ's Restaurant & Brewhouse Brewhouse Blonde Fish 'N' Chips menu is favored for its perfectly crispy golden beer-battered cod paired with hand-cut fries, delivering an authentic pub-style experience. The Brewhouse Blonde Ale used in the batter imparts a rich, malty flavor that enhances the fish's tender texture, making it a standout dish. Its balanced combination of savory and slightly tangy notes from the tartar sauce complements the meal, appealing to diverse palates. Your attempt to make the copycat at home is worth it to recreate these signature flavors with fresh ingredients and capture the genuine taste of this popular menu item.