It’s no secret that fish and chips are one of the United Kingdom’s most beloved dishes. But what is a secret is how easy it actually is to make them yourself. If you’re feeling adventurous, consider switching up your recipe with some of these delicious options.
Beer Batter Fish and Chips
Almost everyone must’ve already had a good Beer Batter Fish and Chips, and almost everyone keeps on asking – Why beer?
Beer is a great addition to your batter when making Fish and Chips, especially with fish. The beer thickens the batter to a consistency that when you dunk it into hot oil, the batter hardens and crisps up making this shell that protects the fish from cooking up too fast. As the batter turns a delicious golden brown, the fish inside slowly and gently cooks till it’s flakey and perfect.
For this recipe and most if not all fish and chips recipes you will need to use white fish such as halibut or cod, you can go fancy and use salmon, but a nice flakey white fish will be fine or even better.
2lbs White Fish
1 1/2 cups Rice Flour
1 1/2 cups All purpose flour
1/3 cup baking powder
2 tsp salt
2 tsp pepper
One Can Bear of choice
For the Chips
1 lbs Potatoes
salt and pepper to taste
For Tartar sauce
1 cup mayoinnaise
1/2 cup pickle relish or chopped up dill pickles
1 tbsp pickle juice
1 tbsp lemon juice
1 tbsp freshly chopped dill
salt and pepper to taste
- Cut the fish into manageable sizes or "batons", if you are going for batons make sure to roll the fish in between your palms to get that curved edge look.
- Mix together the batter ingredients (rice flour, AP flour, baking powder, salt, and pepper)
- Add in the beer but do not overmix, the batter should still be frothy from the bear.
- Prepare the potatoes by slicing them to your desired shape, and dunk them in ice water right after. Once all potatoes are cut, take them all out of the water and pat dry for frying.
- In a large or heavy bottom pot, heat up your oil to 375, and fry first the chips until "blonde". Do not overcrowd the pot, it is better to fry the chips in batches. Lay all the chips in one layer on a baking tray and put them into the freezer.
- Let the oil go back to temperature, dunk the fish into the batter, and drop it into the oil. Fry for 2 minutes, and do not overcrowd the pot.
- Once all fish is down frying, increase the temperature to 400 for the 2nd fry, place back all the fried fish (you can overcrowd the pot), and fry until golden brown. Once done, sprinkle the fish with salt on top while hot.
- Take out chips from the freezer, and fry them in the same pot at 400 until golden brown and crispy. Once done sprinkle with salt immediately.
- Mix together all ingredients for the tartar sauce into a bowl, and season with salt and pepper to taste.
- Serve with lemon wedges and an ample amount of TarTar sauce on the side.