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Beer Battered Fish and Chips

Fish and Chips


Well, following several requests for my version of fish and chips; which being a Brit, should have been my first recipe on these pages, I give you my recipe for Beer Battered Fish (and Chips)! These are every bit as good as the great fish and chips we get at our local pub and are surprisingly easy to make!

Beer Battered Fish and Chips Recipe

INGREDIENTS:

  • 1 large potato per person, scrubbed and cut to desired 'chip' size
  • Beer Batter:

  • 12 ounce bottle of beer
  • 1½ cups (180 gm) plain white flour
  • 1 tsp (5 ml) salt
  • 1/2 tsp (3 ml) garlic powder
  • 1/2 tsp (3 ml) ground black pepper
  • flour for dredging (approx 1/2 cup - 60 gm)
  • 1½ - 2 pounds (600 - 900 gms) cod or haddock fillets, boneless and cut to desired size
  • METHOD:

    Heat vegetable or corn oil in your deep-fryer or large Dutch oven to 375°F or 190°C.

    Fry the potatoes for about 10 minutes until golden brown and crispy.

    Remove the fries using a slotted spoon and transfer to a warm oven (225°F or 110°C)

    To make the batter:

    Pour the beer into a large bowl and add the flour and seasonings.

    Mix well until smooth.

    Dredge the fish pieces in flour and then immerse each in the batter before carefully adding them to the oil.

    Do not try to cook too many fish fillets at the same time, as this will lower the temperature of the oil and give you a soggy coating with a higher fat content. Ensure oil stays at 375°F or 190°C between batches.

    Cook, turning frequently until golden brown.

    Transfer to a grid on a baking sheet and keep in the oven until everything is ready for serving.

    Be sure to serve with slices of lemon and Tartar Sauce.

     

     


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