How to Make Beer Battered Fish and Chips

White cod fish fillet in beer batter fried to golden brown, enjoy with homemade potato chips.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• (For the Fish)
• 2 pounds white cod fish fillets
• 4 cups of flour
• 2 eggs
• 2/3 cup milk
• 1 cup good quality beer
• 1 tablespoon salt
• 6 cups vegetable oil
• Malt vinegar, to taste
• Lemon or lime wedges, for garnish
• (For the Chips)
• 8 Idaho potatoes
• 4 cups vegetable oil
• Salt, to taste

1. - - For the Chips - -
   
   Wash and scrub clean the skin and discard any "eyes" on the potato. It's up to you whether to keep the skin. Slice potatoes lengthwise into 1/2" square strips thick slices. Transfer to large deep bowl or pan filled with cold water. Soak potatoes for 30 minutes to reduce starch before frying.
   
   ** Notes: the secret to crispier chips is to soak the potatoes in cold water before frying. The soak time depends on the kind of potato you use, e.g. high or low in starch. For Idaho kind called for this recipe, we only need 30 minutes. For the baking kind, such as Russet, it will need at least 4 hours.

2. Heat 4 cups vegetable oil to 350 degrees F in a deep-fryer or heavy non-stick skillet. While oil is heating, hold potatoes in paper towels and squeeze out excess water.

3. Deep-fry potatoes in batches until golden; each batch takes about 6 minutes.
   
   Remove using slotted spoon or a skimmer, transfer to paper towel and drain. Sprinkle with salt, to taste. Set aside but keep warm.
   
   Discard frying oil.

4. - - For the Fish - -
   
   Remove any small bones on the fish then slice the fillets into 1-1/2" x 4" strips.
   
   In the same deep fryer or skillet, heat 6 cups vegetable oil.

5. Meanwhile, in bowl, mix well the salt and flour. Blend in milk, then add slowly the egg, one at a time, stirring before each addition. Beat until batter is aerated. Reserve.

6. Add beer to batter, stirring.
   
   Once the oil is hot (about 400 degrees F), dredge and coat fish fillets with batter and gently slide into oil. Keep turning the fish to fry evenly. Deep-fry until golden.
   
   Remove from heat when done. Place on paper towels to drain.

7. - - Plating - -
   
   Transfer fish and chips to a platter. Garnish with lemon wedges. Serve with ketchup or mayonnaise.
   
   Adjust seasoning with salt and pepper, if desired. For 4 persons.

Tips & Warnings

• Only use white cod fillet, to give you that deep-fried flaky fish texture.

[Cinzia]

on 4/24/2009 Great recipe for fish and chips!***** and Rec.

[FrazzledNanny]

on 4/16/2009 Thanks for the beer battered fish and chips recipe. 5*

[jenng]

on 4/15/2009 Yum I love fish added to my favs 5*