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Beer Battered Fish and Chips




Source of Recipe


Charleston, WV newspaper


List of Ingredients






If you don't have a deep fryer, you can fry the fish in a heavy, deep pot filled with about 3 inches of peanut oil. Use a clip-on thermometer to determine the temperature of the oil.

Peanut oil for frying

2 pounds haddock (about 6 fillets)

Kosher salt

Freshly ground black pepper

1/2 cup all-purpose flour

For the batter:

1 cup all-purpose flour

1 cup beer1/4 cup vegetable oil

1 teaspoon baking powder

1 teaspoon salt

Gallery
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Robert J. Byers
Sadly, British fish and chips no longer come wrapped in newspaper. But you can do it at home.
1 egg

Pinch ground cayenne pepper

French fries

Malt vinegar, for serving

Heat peanut oil in deep fryer to 375°.

Sprinkle fillets with salt and pepper. Dredge in flour, shaking off excess.

Combine batter ingredients and whisk until smooth.

Dip fish in batter, two fillets at a time (or more depending on the size of your deep fryer) and fry until golden brown and crisp, anywhere from 4 to 8 minutes depending on the thickness of the fillets.

Drain fillets on paper towels and sprinkle with salt.

Serve with fries and malt vinegar.

Allow oil in fryer to return to 375° before adding next batch of fish. Serves 6.

Nutrition information (per fillet): 308 calories, 103 calories from fat, 11 grams fat, 1 gram saturated fat, 122 milligrams cholesterol, 564 milligrams sodium, 16 grams carbohydrates, 2 grams sugar, 1 gram fiber.

The Main Tip

Fried foods won't turn out greasy if the oil is hot enough - but not smoking. To test, drop in a little piece of what you're cooking (like a spoonful of batter). It should sizzle and fry happily. If it splutters and doesn't fry immediately, the oil isn't ready.

Beer list

Gazz beer blogger Rich Ireland (thegazz.com/gblogs/beerstoyou/) offers these suggestions:

There are two ways you can go here.
# A crisp Pilsner lager like Czechvar, Žatec lager (available at The Wine Shop), or Wernesgrüner (available at Aldi) are excellent choices, especially if you don't care all that much for vinegar. These beers have the carbonation to cut through the fat, but will not overpower the delicate flavors of the fish.
# Another option: A traditional English brown or amber ale like Newcastle or Samuel Smith's Nut Brown Ale.

I am careful not to douse the fish with too much vinegar or it will overpower the fish and the beer!


Recipe