Beer Battered Fish ‘N Chips
If you’ve never had delicious, piping hot fish ‘n chips right out of the fryer before, you’ve been missing out. The mild taste of a delicious whitefish meets the delicate, golden-brown deliciousness of tasty batter for an out-of-this world experience
So to help those of you who’ve never had authentic fish ‘n chips, City Spirits Liquors has put together a fantastic recipe for beer battered fish ‘n chips – the only thing that can make a deep-fried classic like this better is beer, right? Let’s get into the details now.
- 2 quarts canola oil (for frying)
- 8 fillets of cod, tilapia, or your preferred white fish
- 1 cup AP flour
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp paprika (smoked, if you have it)
- 2 tsp salt
- 2 tsp pepper
- 1 egg, beaten well
- 12 fl oz beer. A simple, light beer is best. Pabst works well, as do most light lagers.
- 2-4 russet potatoes (soaked for 30 minutes and patted dry with paper towels)
- Heat oil to 375 degrees in a deep fryer or a large, cast-iron dutch oven. A large, heavy pan will do in a pinch. Rinse your fish, pat them dry, and then add salt and pepper to each filet.
- Slice your potatoes into long wedges. Set aside.
- Begin your batter by mixing the dry ingredients – the garlic and onion powder, flour, salt, and pepper. Combine thoroughly.
- Stir the egg into your dry ingredients. After it’s integrated, begin mixing in your beer slowly, until a thin, runny batter is formed.
- Begin dipping each filet into the batter, and dropping them one at a time into the hot oil. Do not overcrowd the pot or fryer, or you risk lowering the temperature of the oil, which can cause overly-greasy fish. two or three pieces of fish at a time is recommended.
- Continue to fry the fish. When one side looks fully cooked, flip the fish so that the other side will cook. When both sides are totally golden brown, remove the fish from the fryer, and place on a paper towel on top of a cooling rack. Continue until every filet is cooked. Frying time will be about 4 minutes, varying on the size and shape of your fish.
- After frying your fish, turn your attention to your potatoes. If you’d like to have your fish and chips both warm, consider turning your oven on to a low “keep warm” setting, and placing your cooked fish in the oven until your potatoes have been cooked.
- Ensure that your oil is still hot – at least 375 degrees – and begin adding your potatoes. You can fry about 1 potato at a time. Cook for 5-6 minutes until golden brown and delicious. Remove to a paper towel, and salt liberally.
- Serve your fish and chips together. The preferred sauce for authenticity would be malt vinegar – but ketchup and tartar sauce also make a darn fine sauce pairing.