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Beer Battered Pub Style Fish and Chips

 

This is a family favorite around here. My kids usually don’t like breaded things, for example, chicken nuggets from McDonald’s. Ya, they won’t touch them. Unless of course one of their friends is eating them, they will eat them then. But these, they love. Jeremiah and I were able to spend some time in the London area this summer on our way to Italy, where we met up with my brother-in-law’s mum and she took us to Windsor Castle and out for real English fish and chips. It was quite a treat and we thoroughly enjoyed it. I have to say, these stand up pretty well though!


Ingredients

1 cup flour

1 teaspoon salt

1 large egg, separated

1/4 cup beer, flat and at room temperature

1/4 milk or water (this depends, if you are using a dark stout then use the water, if you are using a pale ale or lager then add milk)

2 pounds russet potatoes

oil for deep-frying

2 lbs cod filets


Preparation Instructions

I like to start getting my oil hot first, so go turn that on and come back.

Then make the batter. In a medium bowl combine flour, salt, egg yolk, beer and milk or water. Stir to combine with a whisk. Set aside. Scrub the potatoes and cut into strips, whatever size you want your fries to be. Rinse them and pat them dry. At this point the oil should be hot, about 375º. Preheat your oven to 200º. Put half the potatoes into the hot oil very carefully! Allow to fry until cooked through and soft and golden. While they are frying, prepare a rimmed baking sheet by putting some paper towel in the bottom and then a wire rack so the fries can drain. Using a slotted spoon remove the fries and put onto the wire rack in the baking sheet, sprinkle with kosher salt (or regular, but I like the flavor of the salt to shine through more) and stick in the oven while you fry the other half.

Once the fries are all cooked and keeping warm in the oven, beat the egg white until soft peaks form. Gently fold into the batter. Pat the fish filets dry with a paper towel and dip, one at a time, into the batter. Coat it well and carefully drop into the hot oil and allow to cook until golden and crispy, about 6-7 minutes (maybe less, I am high altitude remember so things take longer up here, you might want to only do about 4-5 minutes) depending on the size of your pot, do about 2-4 pieces at a time, you don’t want to crowd them! Serve piping hot with my Homemade Tarter sauce in the sides section.


Serves 4

 

Thursday, December 2, 2010

Beer Battered Pub Style Fish and Chips

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