Beer Battered Fish & Chips Ingredients canola oil for frying 24 oz. Cod fish 3 c. flour (divided) 2 c. beer 1/2 tbsp. salt 1/2 tbsp. pepper 2 tsp. cayenne pepper 1/2 tbsp. onion powder 1/2 tbsp. garlic powder 2 tsp. smoked paprika 4 large russet potatoes Instructions 1. Pour the oil in a deep fryer on 300 Degrees and turn your oven on the warm setting. 2. Thinly slice your potatoes and turn to a bowl filled with cold water until ready to fry. This prevents the potatoes from turning brown. Once you have thinly sliced the potatoes and the oil is heated take a handful of the potatoes, shake the excess water as much as possible, bloat with a paper towel, and turn to oil. Fry for 57 minutes or until potatoes are golden. Use a slotted spoon to remove from oil and turn to a cooling rack and immediately season with salt. Repeat until all potatoes are cooked. Remove the chips from the cooling rack and turn to a baking sheet evenly spaced out and place in the oven on the top rack until ready to serve. 3. Slice the cod into thin strips, triangles, or to your liking. Once your cod has been sliced sprinkle on both sides with salt and pepper. Add 1 cup of flour to a plate and set aside. In a large bowl, add the 2 cups of flour and the spices (salt, pepper, cayenne pepper, onion powder, garlic powder, and smoked paprika) and whisk together. Slowly add in the beer while whisking. The batter should be thick and smooth. If it is still too clumpy add an extra tablespoon of beer at a time until the batter is thick and smooth. 4. Dredge the fish into the flour and shake the excess flour off the fish. Dip into the beer batter and place into the deep fryer for 57 minutes. Repeat for all fish pieces. Remove with slotted spoon and turn to a cooling rack. Serve with chips and tartar sauce.
Posted on: Sat, 13 Dec 2014 18:31:08 +0000
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