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Thursday, October 20, 2011

[Fish and chips] Beer batter fish and chips - A crispier fish and chips recipe

I am a big fan of fish.
But, we all know that you don't need to be a fish lover to love fish & chips. :)

I make fish & chips dinner time to time.


Fish will not be the choice of food for my kids in a near future.
But, they still love fish & chips.

My fish & chips batter is always made with beer.
Believe me, the beer gives a nicer flavour and crispier texture.

I saw quite a few people who are afraid of the frying method of cooking.
But, you don't need to be.
It's much simpler and easier than you may think.


Ingredients
(4-5 servings)

1 Cup all purpose flour (put in the fridge a half hour before)
1 Cup Beer (My favorite would be Guiness because it makes the best batter. But, I don't even have enough Guiness to drink! So, I make Guiness batter only once a year, i.e. on St. Patrick's Day) - Beer is to be super cold too.
1 egg, cold
Salt
Pepper
1lb Firm-fleshed whitefish filet (tilapia, pollock, cod, or basa)
1.8L (1/2 gallon) Vegetable oil or canola flour
Tartar sauce (it's so easy to make tartar sauce~ the recipe follows)

Optional: Malt vinegar

Wedge potato or french fries, frozen

Ingredients for sauce


Ingredients for Tartar sauce
(adapted from Allrecipes.com: 
1/2 Cup mayonnaise
2 teaspoon Pickle relish (1 Tablespoon if you want)
1 Tablespoon Lemon juice
Salt
Pepper

* Make batter and keep it cold in the firdge at least for a 1/2 hour ahead.
** Remember that cold batter makes crispier battered fish.

How to make:


1. In a bowl, whisk together the flour, a pinch of salt and  a pinch of pepper.


Whisk in the beer and egg until the batter is completely smooth until the batter is free of any lumps. Refrigerate for at least 1/2 hour.


2. Now it's good time to make tartar sauce. 
The tartar sauce can be made a day ahead.
In a bowl or directly in a container, mix mayonnaise, chopped onion, sweet pickle relish, and lemon juice.



Season to taste with salt and pepper. 


And refrigerate it.



Preheat the oven to 500 F, to bake frozen french fries.
When it's preheated, Cook frozen french fries, according to the instructions.


Meanwhile,
3. Season fish filets with (kosher) salt and pepper.


4.  When oil reaches 330 degrees (170 Celcius), submerge the fish in the batter. 


If you don't have deep frying thermometer, drop a little bit of batter to see if it emerges right away. If it does, the oil is preheated and ready. 


5. Dip the fish into batter and immerse into hot oil. 


When the batter is set, turn the pieces of fish over and cook until golden brown, 
about 2-3 minutes. 


6. Drain the fish on the paper towl. 
If you want a crispier fish & chips, you can fry at this point, for the second time.


Serve with malt vinegar and tartar sauce. Yum~
I didn't serve vinegar at this dinner.
But, malt vinegar is a real staple for the fish & chips.


Tartar sauce is always an excellent companion for Fish and chips too! :)


Fish and chips Recipe

Ingredients
(4-5 servings)

1 Cup all purpose flour (put in the fridge a half hour before)
1 Cup Beer, cold
1 egg, cold
Salt
Pepper
1lb Firm-fleshed whitefish filet (tilapia, pollock, cod, or basa)
1.8L (1/2 gallon) Vegetable oil or canola flour

For sauce
Tartar sauce (it's so easy to make tartar sauce~ the recipe follows)
Malt vinegar (optional)

Wedge potato or french fries, frozen

Ingredients for Tartar sauce
1/2 Cup mayonnaise
2 teaspoon Pickle relish (1 Tablespoon if you want)
1 Tablespoon Lemon juice
Salt
Pepper

** Make batter and keep it cold in the firdge at least for a 1/2 hour ahead.
** Remember that cold batter makes crispier battered fish.

1. In a bowl, whisk together the flour, a pinch of salt and  a pinch of pepper.
Whisk in the beer until the batter is completely smooth until the batter is free of any lumps. 
Refrigerate for at least 1/2 hour.
2. Tartar sauce can be made a day ahead.
In a bowl, mix mayonnaise, sweet pickle relish, and lemon juice.
Season to taste with salt and pepper. And refrigerate it.

Preheat the oven to 500 F, to bake frozen french fries.
When it's preheated, Cook frozen french fries, according to the instructions.

Meanwhile,
3. Season fish filets with (kosher) salt and pepper.
4.  When oil reaches 330 degrees (170 Celcius), submerge the fish in the batter. 
If you don't have deep frying thermometer, drop a little bit of batter to see if it emerges right away. 
If it does, the oil is preheated and ready. 
5. Dip the fish into batter and immerse into hot oil. 
When the batter is set, turn the pieces of fish over and cook until golden brown, about 2-3 minutes. 
6. Drain the fish on the paper towl. 
If you want a crispier fish & chips, you can fry at this point, for the second time.

Serve with malt vinegar and tartar sauce.



Bon app├ętit!


Beer Batter Fish and Chips


2 comments:

  1. Hi Amateur Cook,
    Yes. I also strongly believe that beer batter is quite a staple.

    ReplyDelete