Beer Battered Fish and Chips
- Serves: 4 – 5
- Preparation Time: 30 minutes
- Total Cooking time: 25 minutes
With the weather taking a turn for the cloudy and rainy grey skies, one can’t help but be reminded of the typical scenes of old London, with steel hued skies, foggy nights and the smell of fish and chips cooking at the local pub. This recipe manages to capture the flavors of London while never leaving home.
| Amount | Measure | Ingredients |
|---|---|---|
| 3 | lbs | Alaskan Cod (or any other firm white fleshed fish) picked through for bones |
| 1 | cup | Corn Meal, yellow or white |
| 1/2 | cup | flour |
| 1 | teaspoon | baking powder |
| 1 | teaspoon | salt |
| 1 | teaspoon | onion powder |
| 1 | teaspoon | garlic powder |
| 1/2 | teaspoon | black pepper |
| 2 | eggs | |
| 1 | tablespoon | Oil |
| 12 | oz | Beer or Ale (I typically use pale ale) |
| 8 | large | russet potatoes washed and sliced into ½” sticks |
| Oil for deep frying |
To prepare:
In a large bowl, whisk together the corn meal, flour, baking powder, salt, seasonings, eggs, oil and beer to make a thick batter. Cover and place in the refrigerator to chill. Meanwhile, heat the oil in a large pan or deep fryer to 360 degrees Fahrenheit. Deep fry the potatoes in two batches about 10 minutes each or until golden brown. Season with salt and set aside to drain on paper towels or butcher paper in a warm oven. Next cut the fish fillets into 2″ wide by 4″ long planks. Dip into the batter, drain off excess coating, and then place into the oil and deep fry 6-7 minutes, turning to brown evenly until deep brown. Drain on paper towels and serve immediately alongside the chips with malt vinegar or lemon wedges.
