Beer Batter Fish And Chips Recipe
This beer batter fish and chips recipe is a perfect choice to make for a Saturday afternoon dish.
4 cod or haddock fillets
6 ounces all purpose flour
1 teaspoon baking soda
1 (8 fluid ounce) bottle of beer
1/2 lemon, juice of
1/4 teaspoon each of salt & pepper
extra flour for dredging the fish
4 medium sized potatoes, peeled & chipped
(Either serves 2 people with 2 pieces of fish each
or 4 people with 1 piece of fish each)
a good quality cooking fat or oil
This method for fish and chips requires an automatic deep fryer or deep frying pan. The cooking oil needs to be heated to 375F.(190C) for the chips, then reduced to 325F (160C) for the fish
Preheat oven to 325 degrees F. (You will use the oven just to keep the food warm during the cooking process)
Have ready a cookie sheet to keep the chips on in the oven while you are cooking the fish.
Peel the potatoes and slice to form chips.
Rinse the potatoes in water, drain, and pat dry the potato chip thoroughly.
Cook the chips first in the preheated oil to 375F.(190C) for about 6 minutes until the chips are cooked through and nice and crispy.
Remove from the cooking oil, using a basket or slotted spoon and place the chips onto the baking sheet. Place into the warm oven.
Reduce the heat to 325F. or (160)
Put some flour onto a plate.
Dredge the fish fillets in the flour thoroughly, this step will keep the batter from sliding off when the fish is frying. Leave the fish in the flour while you work with the fillets one at a time.
Using a large mixing bowl, combine the flour,baking soda, salt and pepper into a large roomy bowl. Add the beer a little at a time. You will not use the whole bottle of beer.
As you add, when your batter has reached a thick coating consistency, do not add any more beer.
Whisk thoroughly until the batter is smooth and there are no lumps.
Add the lemon juice and stir in.
Have a pan lined with clean brown paper (or paper towels) ready.
Adjust deep fat fryer to fish frying temperature to 325F. (160°C).
Take one fillet of fish and holding it with tongs, dip and coat it in the batter until well coated.
Put into the heated fat immediately after dipping in the batter.
As you see it cooking, crisping up and the batter setting, add the remaining fillets one at a time, taking out the first ones as they cook.
Each piece of fish will take about about 6 to 10 minutes depending on the thickness.
Don't overcrowd the pot.
Place cooked fish alongside the chips in the preheated oven.
Serve with lemon wedges, ketchup, tartar sauce, salt & vinegar.