Beer Batter Fish And Chips |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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An easy fish and chip recipe that is sure to please. Don't let the simplicity fool you, the beer packs in alot of flavor. Goes well with family, friends and a cold beer. Ingredients:
unpealed red potatoes, 1-2 per person depending on size, cleaned and sliced. |
fish fillets or steaks of your choice (halibut, cod, bass, salmon, albacore), skin and bones removed, one-inch maximum thickness, serving size appropriate per person's appetite. |
1 cup flour, chilled in freezer. |
1 cup guinness extra stout beer, very cold. |
1 egg, cold. |
salt |
pepper |
dutch oven fill half full of peanut oil or other fryer. |
tarter sauce. |
malt vinegar. |
lemon wedges. |
Directions:
1. Preheat oil to 375F.
2. Fry potatoes immersed in oil 20-25 minutes, until golden brown.
3. Remove from fryer and plate and cover in foil to keep warm until fish is ready.
4. Mix batter 5 minutes before removing potatoes from fryer. Remove beer, egg and flour from refrigerator just prior to mixing.
5. Bring oil to 350F after removing potatoes.
6. Wisk flour, beer, and egg in a bowl just until lump free and season to taste.
7. Dip fish in batter and fry in oil 5-7 minutes until batter is crunchy and golden.
8. Drain on paper towel
9. Serve with tarter sauce, malt vinegar, lemon wedges, salt and pepper on the side.
10. Always use fryer common sense.
11. Do not overload the fryer to maintain reasonable temperature.
12. Do not to burn down the casa or burn off your skin! You may need them after dinner.
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