Beer-Battered Fish and Chips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Use Alaskan cod in this dish. Serve with malt vinegar. Ingredients:
1 pound cod fillets, cut into 3-inch pieces |
1 cup dark beer (such as negra modelo), divided |
1 pound baking potatoes, cut into (1/4-inch) strips |
1/4 cup canola oil, divided |
3.38 ounces all-purpose flour (about 3/4 cup) |
Directions:
1. Preheat oven to 450°. Combine fish and 1/4 cup beer in a medium bowl. Cover and chill for 1 hour. Place potatoes on a jelly-roll pan coated with cooking spray. Drizzle with 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt; toss well. Bake at 450° for 20 minutes or until browned and crisp, stirring after 10 minutes. Drain fish; discard liquid. Sprinkle fish with 1/4 teaspoon salt. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine remaining 3/4 cup beer, flour, and 1/2 teaspoon freshly ground black pepper in a medium bowl. Add fish to beer mixture, tossing gently to coat. Heat remaining 3 tablespoons oil in a large nonstick skillet over medium-high heat. Remove fish from bowl, shaking off excess batter. Add fish to pan; cook 3 minutes or until browned. Turn fish over; cook 3 minutes or until done. Sprinkle fish with 1/4 teaspoon salt. Serve immediately with chips.
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