BEER BATTERED FISH
This is a great beer batter fish recipe, and is very easy to do. We often fish all day with friends, and then cook the fish afterwards out on deck. Yummy and great!
Provided by Chef Sunshine
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a deep fryer to 365 degrees F (185 degrees C).
- Rinse fish, pat dry, and season with salt and pepper.
- Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients.
- Gradually mix in one beer until a thin batter is formed.
- You should be able to see the fish through the batter after it has been dipped.
- Dip fish fillets into the batter, then drop one at a time into hot oil.
- Fry fish, turning once, until both sides are golden brown.
- Drain on paper towels, and serve warm.
Nutrition Facts : Calories 2120.1, Fat 219.8, SaturatedFat 28.6, Cholesterol 72.4, Sodium 656.8, Carbohydrate 16.6, Fiber 1.4, Sugar 0.3, Protein 23.7
CLASSIC BEER-BATTERED FISH AND CHIPS
Sometimes the simplest dishes are the hardest to get right. This method for the classic fish and chips will give you perfect results every time. This method requires some extra preparation time to soak the chips before cooking, and to drain the batter; but it's worth it.
Provided by Adam Liaw
Categories Dinner
Time 1h30m
Yield SERVES 4
Number Of Ingredients 7
Steps:
- For the chips 1. Peel the potatoes and cut into thick chips. Soak in cold water for 30 minutes.* Drain and transfer to a pot with two litres of fresh cold water and add the white vinegar. Bring to a low simmer, then reduce the heat and simmer for 20 minutes. Drain the chips and arrange on a baking tray. Dry the chips in a low oven (about 60C, fan-forced) for 30 minutes. 2. For the beer batter, combine 1 1/2 cups of flour with the beer and stir to combine to a thick batter. Don't mix the batter too much. A few lumps is fine. Rest in the fridge for at least 20 minutes. 3. Heat the oil to 200C and fry the chips in batches for three minutes each, allowing the oil to return to temperature between batches. Drain the chips on a wire rack or absorbent paper, uncovered for 20 minutes. You can freeze the chips at this point for frying later. 4. When ready to serve, fry the chips again at 200C for a further three minutes until golden brown. Toss the chips with plenty of salt and keep warm in the oven while you cook the fish. * Soaking removes excess starch and stops the potato straws from sticking together and becoming gluggy when they are cooked. For the fish 5. Reduce the heat of the oil to 180C. Dust the flathead fillets lightly with the reserved flour and dip into the batter. Shake off any excess batter and fry the fish for about four minutes until the batter is golden. Drain on a wire rack and season with salt. 6. Serve the fish and chips with wedges of lemon, tartare sauce and an undressed crisp green salad.
BEER BATTERED FISH (FOR FISH N'CHIPS)
I LOVE fried fish.. always have. When dining out, nine times out of ten, I will order fish n'chips. It's getting to be very hard to find a restaurant that serves good fish n'chips anymore..So I just had to learn to make them myself.
Provided by BETHANY T.
Categories Healthy
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Sift together flour, salt, and paprika.
- Stir in enough beer to make batter so it is barely thick enough to coat a spoon. Usually somewhere between one and two cans.
- (It may look too thin, but you want it that way, if it's too thick, the batter will be chewy instead of light and crunchy) Set batter aside while you heat your deep-fryer or deep pan of oil to 375 degrees. Use a candy thermometer if you need to.
- Peanut oil is best but any vegetable oil will do.
- Cut the cod fillets diagonally into 2 inch wide strips, and remove any pin bones from fish.
- Lightly coat fish in flour and shake off excess. This will allow batter to stick to fish.
- When oil is heated, dip fish in batter, let excess drip off, then fry fillets 2 or 3 at a time until golden brown.
- Drain on paper towels.
- Serve with fries and tartar sauce.
BEER BATTER FOR FISH
Steps:
- In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
- In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.
- In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).
- Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. Serve.
Nutrition Facts : Calories 772.1 calories, Carbohydrate 74.8 g, Cholesterol 142.2 mg, Fat 41.5 g, Fiber 10.9 g, Protein 28.9 g, SaturatedFat 6.7 g, Sodium 491.7 mg, Sugar 3.7 g
BEER-BATTERED FISH AND CHIPS
A Cooking Light take on British Fish & Chips - 5 ingredients only. Posted for ZWT-8-Great Britain. Prep time does not include one hour chill time for fish.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F. 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 degrees for 20 minutes or until browned and crisp, stirring after 10 minutes.
- Drain fish, discard liquid. Sprinkle fish with 1/4 teaspoon salt. Lightly spoon flour into dry measuring cup, 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.
Nutrition Facts : Calories 423.3, Fat 14.7, SaturatedFat 1.2, Cholesterol 48.9, Sodium 68.8, Carbohydrate 42.8, Fiber 2.7, Sugar 1.1, Protein 25.1
BEER BATTER FISH MADE GREAT
Steps:
- Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
- Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
- Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.
Nutrition Facts : Calories 447.5 calories, Carbohydrate 22.6 g, Cholesterol 67.5 mg, Fat 30.2 g, Fiber 1.6 g, Protein 18.8 g, SaturatedFat 4.5 g, Sodium 675 mg, Sugar 1.4 g
GOLDEN BEER-BATTERED FISH WITH CHIPS
Cooking cod, hake or haddock in a super-crispy batter made from sparkling water steams the fish so it's really moist
Provided by Good Food team
Categories Main course, Main course
Time 1h25m
Number Of Ingredients 22
Steps:
- Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
- Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
- To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins - depending on the thickness of the fish - until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').
- Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
- Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
- To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins - depending on the thickness of the fish - until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').
Nutrition Facts : Calories 1040 calories, Fat 43 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 120 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 49 grams protein, Sodium 1.16 milligram of sodium
BEER-BATTERED FISH AND CHIPS
Our take on this classic British pub grub is just right. Rice flour, baking powder and beer in the batter keep the breading light and crisp, and making your own "chips" is definitely worth it. The double-frying method at two different oil temperatures ensures that the potatoes are perfectly golden and never soggy.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set a colander in a large bowl of ice water. Slice the potatoes lengthwise 1/4 inch thick, then stack the slices and cut into 1/4-inch-thick sticks, adding them to the ice water as you work. Refrigerate 30 minutes or up to 1 hour. Lift the colander out of the ice water, rinse the potatoes well and pat very dry.
- Preheat the oven to 350 degrees F. Heat 4 inches vegetable oil in a large Dutch oven until a deep-fry thermometer registers 280 degrees F. Add half of the potatoes; fry until tender but still colorless, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Repeat with the remaining potatoes. Increase the oil temperature to 365 degrees F.
- Whisk 3/4 cup all-purpose flour, the rice flour, baking powder, 1 teaspoon salt and the cayenne in a large bowl. Whisk in the beer until mostly smooth. Let sit 5 minutes to thicken.
- Set a wire rack on a rimmed baking sheet. Season the fish with salt. Working in two batches, dredge the fish in the remaining 1/2 cup all-purpose flour, then dip in the beer batter, letting the excess drip off. Fry until crisp and golden brown, about 4 minutes. Transfer to the rack; sprinkle with salt. Keep warm in the oven.
- Increase the oil temperature to 380 degrees F. Working in two batches, fry the potatoes again until crisp and golden brown, about 2 minutes. Drain on a paper towel-lined plate and season with salt. Serve the fish and chips with malt vinegar and lemon wedges.
BEER-BATTERED FISH AND CHIPS
Here's my twist on classic fish and chips. The challenge of making a batch of this pub favorite is timing it so both elements (fish and potatoes) get out hot on the plate without the cook having to set up two fryers. My trick is to blanch the chips in boiling water to precook them, then fry and hold the chips in a warm oven while I fry the fish.
Provided by Jet Tila
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 250 degrees F.
- For the chips: Fill a 6- to 8-quart Dutch oven with oil to a depth of about 5 inches. Heat to 365 degrees F on a deep-fry thermometer.
- Cut the potatoes in half lengthwise, then cut each half into thirds lengthwise, making wide strips. Place the potatoes in a medium saucepan with enough cold water to cover by about 1 inch. Salt the water generously and bring to a boil over high heat. Reduce the heat and simmer for about 5 minutes. Drain the potatoes and transfer them to a sheet pan lined with paper towels to dry for about 10 minutes. Once the potatoes are very dry, working in 2 batches, gently transfer them to the oil and fry until golden brown and crispy, 3 to 6 minutes.
- Transfer the chips to a rack set over a baking sheet and sprinkle immediately with 1 to 2 teaspoons salt. Keep warm in the oven while you fry the fish. (You can also reheat them with a quick second fry while fish is cooling slightly.)
- For the fish: Place the fillets on a small baking sheet or large plate, blot dry with paper towels and sprinkle on all sides with 1 teaspoon salt and 1/2 teaspoon pepper. Move the fish to one side and place 1/2 cup of flour on the other side (this flour is for dusting the fish just before dipping it in batter). Season the flour with a pinch of salt and a few grinds of pepper.
- To make the batter, place the remaining 1 cup flour, garlic powder, paprika, baking powder, a pinch of salt and a few grinds of pepper in a medium bowl. Stir together with a fork until combined. When ready to fry, pour in the beer and whisk until smooth. The batter should be the consistency of fairly thin pancake batter.
- Dredge the fish on all sides in the flour on the baking sheet. Shake off any excess. Working in 2 batches, coat one fillet at time in the batter, letting excess drip back into the bowl. Gently lower the fillet into the hot oil. Repeat with the remaining fillets. Fry until GBD (golden brown and delicious), 4 to 6 minutes, turning over midway through cooking.
- Drain the fillets on a rack set over a sheet pan. Serve immediately with the chips. Classic condiments to serve alongside include malt vinegar, tartar sauce or HP Sauce.
BRITISH BEER BATTERED FISH 'N' CHIPS
Here is a tried and true recipe that I have made many times since living here in the USA. It's the nearest to authentic British chip shop that you can get (apart from the parsley thats my take on this recipe) My DH loves this meal and requests it often.
Provided by SueVM
Categories European
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel and cut potatoes into chips, run under cold water patting dry with a paper towel. Deep fry chips until golden brown, place in an oven proof dish in a warm oven.
- In a bowl, sift the flour and salt. Next, crack the egg into the bowl and whisk the mixture. Slowly add the beer, whisking all the time. Keep adding the beer until the batter is a thick consistency. Set aside.
- If you are using the oil you just cooked the chips in, allow it to reheat. When the oil is hot, place the frying basket in the pan. Chop the parsley finely then place flour and chopped parsley in a container.
- Wash the fish under cold water and roll in the flour/parsley mixture. Dip the fish pieces, one at a time into the batter and drop into the oil.
- (Do not put the fish in the basket and lower the basket in, because they will stick).
- Cook for 3 to 4 minutes or until golden brown. Remove with the basket, place on a paper towel to drain and serve immediately with the reserved parsley.
- Serve with the chips, salt and vinegar, tartar sauce and lemon wedges.
BEER BATTERED FISH
Make and share this Beer Battered Fish recipe from Food.com.
Provided by BrianDavidson
Categories One Dish Meal
Time 40m
Yield 4 Fish Sticks, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil using low-medium heat in medium pan.
- Use extra flour to lightly but completely coat fish. Use a freezer bag and shake or put flour on plate and dredge.
- Put flour, baking of soda, into bowl or large pan. Add the beer gradually, stop when you have a thick coating type of batter.
- Whisk thoroughly until it is smooth and there are no lumps.
- Add the lemon juice.
- Take one fillet of fish at a time and holding it by the tail or thin end, swirl it around the batter until well coated - plunge into hot fat immediately.
- As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook - about 6 to 10 minutes depending on the thickness, flipping half way through. Place onto a tray and keep warm in the oven.
Nutrition Facts : Calories 1350.8, Fat 111, SaturatedFat 14.5, Cholesterol 99.3, Sodium 442.8, Carbohydrate 38.4, Fiber 1.3, Sugar 0.3, Protein 46.3
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