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.
CRISPY BEER BATTER FISH & CHIPS
Virtually every beer-battered fish recipe looks crispy coming out of the fryer, and some even stay crispy for a few minutes, but then the inevitable sogginess sets in. Well, with this simple formula, and a few easy tricks, you can achieve a fried fish where the last bite is as crisp as the first. The keys are keeping your batter really cold and patting your fish really dry. Serve over a bed of salt 'n vinegar chips with tartar sauce and lemon.
Provided by Chef John
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk self-rising flour, rice flour, and baking powder together in a bowl. Freeze until ready to use.
- Pat fish as dry as possible. Cut pieces lengthwise to get eight 1-inch thick strips. Place rice flour on a plate and season with salt. Dust fish lightly with the mixture and shake off excess. Cover a plate with crinkled foil to make a quick drying rack; place fish on top.
- Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
- Pour beer into the flour mixture and whisk, adding more as needed, until batter is the consistency of thick pancake batter. Dip fish pieces into the batter to coat; lift out and let excess drip off.
- Fry fish in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.
Nutrition Facts : Calories 503.1 calories, Carbohydrate 42.7 g, Cholesterol 66.3 mg, Fat 22.1 g, Fiber 1.4 g, Protein 27.3 g, SaturatedFat 3.6 g, Sodium 590.6 mg, Sugar 1 g
CRISPY BEER BATTERED FISH
Recipe video above. This makes a light, crispy fish batter like you've never had before! Stays crispy for a good 15 - 20 min, though my fish disappears long before that.The yeast and carbonation in beer makes the batter puffy just like you get at good fish 'n chip shops. Meanwhile the rice flour + shock of ice cold batter hitting the hot oil makes it super crispy. Normal wheat flour doesn't cut it - the batter goes soggy within minutes!You can't taste the beer at all, and the alcohol gets cooked out. Crispy Seasoned Chips pictured - recipe coming soon. Cooks WITH the fish - handy!
Provided by Nagi
Categories Mains
Number Of Ingredients 11
Steps:
- Dry & cut fish: Pat fish dry using paper towels or a tea towel. Cut into 7 x 3cm / 3 x 1¼" batons, or larger fillets if you prefer. If you have very thick fillets, cut in half horizontally (Note 1)
- Dusting bowl: Place ¼ cup rice flour in a shallow bowl.
- Heat oil: Heat 6cm / 2" - 3" oil in a large heavy based pot over medium high heat to 190°C/375°F.
- Salt & dust: While oil is heating, sprinkle 3 or 4 pieces of fish with a pinch of salt, then coat in rice flour and shake off excess. You can leave them like this for up to 10 minutes.
- Cold batter: Just before cooking, whisk together the flour, rice flour, baking powder and salt. Add very cold beer into the batter and whisk just until incorporated evenly into the flour. Do not over-mix, do not worry about flour lumps (Note 4). It should be a fairly thin batter but fully coat the back of a spoon. If too thick, add beer 1 tsp at a time.
- Dredge fish: Dunk a piece of fish in the batter, the let the excess drip off very briefly.
- Fry 3 minutes: Carefully lower into oil, dropping it in away from you, one piece at a time. Don't crowd the pot; fry in batches. Fry for 3 minutes, flipping after about 2 minutes, until deep golden.
- Drain: Drain on paper towels. Repeat with remaining fish. Serve hot! However it will stay crisp for 15 - 20 minutes. (Note 5 for larger batch cooking).
- Serve with Tartare Sauce, lemon wedges and a leafy green salad on the side dressed with a classic vinaigrette. Easy single-fry-ultra-crunchy chips coming soon! In the meantime, use oven baked wedges!
Nutrition Facts : Calories 322 kcal, Carbohydrate 11 g, Protein 28 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 65 mg, Sodium 112 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BEER BATTERED FISH
There's nothing that compares to a crispy beer battered piece of white fish.
Provided by Andrea Buckett
Categories Main Course
Time 18m
Number Of Ingredients 8
Steps:
- Cut each piece of fish in half lengthwise, creating long finger like pieces. Season with salt and dredge in cornstarch. Keep chilled in the fridge while you heat the oil and prepare the batter.
- Add the oil to a large Dutch oven and place over medium-high heat. Using a thermometer, bring the temperature of the oil up to 375°F (190°C).
- Mix all the ingredients for the batter together until you have a thick, pancake like batter.
- Line a baking sheet with paper towels.
- Remove the fish from the fridge and dredge a couple fingers in the batter and carefully lower them into the hot oil. Cook for 6-8 minutes, turning occasionally until the batter is golden brown. Remove the cooked fish to a paper towel lined baking sheet and season lightly with salt.
- Serve immediately with your favourite tartar sauce and coleslaw.
Nutrition Facts : Calories 806 kcal, Carbohydrate 26 g, Protein 25 g, Fat 65 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 57 mg, Sodium 776 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 59 g, ServingSize 1 serving
CRISPY BEER BATTER FISH RECIPE
This Crispy Beer Batter Fish Recipe has a light and airy coating with tender and flaky fish on the inside!
Provided by Shawn
Categories Main Dish
Number Of Ingredients 10
Steps:
- Add oil to a large, heavy bottomed pot or deep fryer till it's about 2 to 3 inches deep. Heat oil to 375 degrees F.
- Meanwhile, cut fish into stick shapes, about 1 inch wide and 3 inches long. Pat dry with paper towels and season with salt and pepper.
- To make the beer batter, whisk together the flour, garlic powder, paprika and seasoned salt. Stir in the lightly beaten egg, then gradually whisk in the beer until the batter forms and is no longer lumpy.
- Quickly dip the fish one piece at a time into the batter, then place in the hot oil. Cook for 3 to 4 minutes, or until the fish is a nice golden brown. Drain on a wire rack and enjoy while hot!
Nutrition Facts : Calories 262 kcal, Sugar 1 g, Sodium 1256 mg, Fat 4 g, SaturatedFat 1 g, Carbohydrate 20 g, Fiber 1 g, Protein 34 g, Cholesterol 103 mg, ServingSize 1 serving
BEER-BATTERED FISH
Steps:
- For the batter, mix the cornflour, plain flour and salt together in a large bowl. Make a well in the centre of the mixture and whisk in the ale and vinegar. Beat with a large metal whisk to make a smooth batter with the consistency of double cream.
- For the fish, heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, use an electric deep fat fryer heated to 180C.
- Put the flour into a large, strong polythene food bag and season with the salt. Add the fish fillets, one at a time, and shake until coated in the seasoned flour.
- When the oil has reached the right temperature, stir the batter well. Dip one floured fish fillet into the batter until thoroughly coated. Lift the fish out with a pair of tongs and gently lower into the hot oil. Watch out for splashes as the oil will be extremely hot.
- Repeat the process with a second fish fillet and cook with the first for 5-6 minutes (depending on the thickness of the fillets) or until golden-brown and crisp. It's important that the batter doesn't brown too quickly before the fish is cooked. Remove from the pan using a slotted spoon and transfer to a plate lined with kitchen paper to absorb any excess oil.
- Reheat the oil and cook the remaining two pieces of fish in exactly the same way. Serve with freshly cooked chips.
CRISPY FISH AND CHIPS
The crispiest beer battered fish and chips is an irresistible classic. Serving it with homemade tartar sauce takes it over the top!
Provided by Alida Ryder
Categories Dinner
Time 1h15m
Number Of Ingredients 8
Steps:
- For the chips: Boil the potatoes in salted water for 10 minutes or until they just start to soften. Drain and allow to dry on a wire rack for 10-30 minutes.
- Heat a large pot of vegetable/canola oil until hot. Carefully add the potatoes in batches and fry until golden brown and crisp. Drain with a slotted spoon and place back onto the wire rack. Keep the chips in a warm oven while you fry the fish.
- For the fish: Combine the flours and salt in a large mixing bowl. Transfer half to a shallow dish / ziploc bag suitable for coating the fish. Whisk the beer or soda water into the flour in the mixing bowl until smooth. Coat the fish first in the flour mixture then in the batter.
- Carefully lower the fish into the hot oil, one to two pieces at a time and allow to fry for 7-10 minutes or until the fish is golden and crisp.
- Remove from the oil, drain on kitchen paper then serve with the chips and tartar sauce.
Nutrition Facts : Calories 570 kcal, Carbohydrate 54 g, Protein 58 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 125 mg, Sodium 741 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving
CRISPY BATTER FOR CHICKEN OR FISH
Similar to Long John Silvers' batter. Feel free to add some other seasonings, such as garlic powder, lemon pepper, onion powder, even cayenne pepper. This is similar to a tempura batter, so don't try to get too much batter on your fish or chicken pieces. And don't use too big of pieces of fish/chicken or the batter will burn before the food gets done.This is enough batter to coat about 10 medium chicken strips of small fish fillets. Recipe is easily doubled or tripled.
Provided by Lise in Indiana
Categories Low Cholesterol
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oil in a deep fryer or large cast iron skillet. You'll want at least a couple inches deep of oil in the skillet. The oil should be heated to 325°F A frying thermometer is usful in keeping the oil at a constant temperature.
- Prepare your chicken or fish by cutting into thin strips, about 1/2 thick; the width is not critical. Pat dry with a paper towel.
- In a shallow quart container, whisk together the dry ingredients well. Stir in the water and whisk until very smooth.
- Using tongs, dip the fish or chicken pieces into the batter, covering LIGHTLY, and letting some batter drip off.
- Immediately place the fish or chicken in the preheated oil. Fry to a deep golden brown, turning once. This should take a total of 5 to 7 minutes, depending on the thickness of the pieces. Remove one piece and cut into it to check for doneness.
- Drain on fresh paper toweling and keep warm in a low oven till serving time - or serve immediately!
Nutrition Facts : Calories 100.7, Fat 0.2, Sodium 394.2, Carbohydrate 21.6, Fiber 0.7, Sugar 0.1, Protein 2.4
CRISPY BEER BATTERED FISH AND CHIPS
Learn how to make crisp, juicy beer-battered fish and homemade french fries, just like you'd get in a restaurant on the coast.
Provided by Heather Cheney
Categories Main Course
Number Of Ingredients 10
Steps:
- Cut potatoes into fries move into a large bowl filled with cold water.
- Whisk together the flour, salt, baking powder, and cayenne in a medium-sized bowl. Slowly whisk in the beer, mixing until no lumps remain and the batter is smooth. Place in the fridge for at least 15 minutes, but no longer than an hour.
- Heat the oil in a large dutch oven of heavy-bottomed pan over high heat. Use a deep-fry thermometer and watch the oil temperature carefully.
- Drain the potatoes from the water and use a salad spinner or paper towels to dry the potatoes as much as possible.
- When the oil reaches 320 degrees, cook the potatoes in batches for 2-3 minutes or until they are pale and floppy. Remove them from the oil and place on a baking sheet lined with paper towels.
- Increase the oil temperature to 350 degrees.
- While the oil is heating, dip the fish strips into the corn starch and tap and brush off as much of the excess as you can.
- When the oil is 350 degrees, dip the fish into the batter and slowly lower it into the oil. Cook only 3-4 pieces of fish at a time, as to not crowd the pan. When the batter is set on one side, turn the fish over and cook on the other side until golden brown. Repeat until all the fish is cooked and keep the fish hot in a 200-degree oven, on a baking sheet lined with a baking rack, while preparing the fries.
- Increase the oil temperature to 375 degrees. When the oil reaches temperature, refry the potatoes in batches until they are golden brown. Drain on paper towels, season with salt and serve the fish and chips with fresh lemon juice, malt vinegar, and tartar sauce.
Nutrition Facts : ServingSize 1 g, Calories 487 kcal, Carbohydrate 75 g, Protein 38 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 73 mg, Sodium 688 mg, Fiber 3 g, Sugar 1 g
UNBELIEVABLE FISH BATTER
In the early 1950's, I received this recipe on an open-line, talk-radio show. It makes the lightest, crispiest batter imaginable. This makes enough to coat approximately 2 pounds of fish.
Provided by MargeBC
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 19.4 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 1372.1 mg, Sugar 1 g
CRISPY BATTER FOR FISH & CHIPS
A classic. Our whole family will eat fish this way! I like to serve it with steak-cut french fries.
Provided by hollyberry
Categories Healthy
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix ingredients together.
- Dip cod into batter.
- Deep fry at 425F until cooked.
CRISPY BEER BATTER
The easiest foolproof beer batter recipe
Provided by Arentweallbusy
Time 25m
Yield Serves 10
Number Of Ingredients 0
Steps:
- 1 cup s/r flour mix with 1/2tsp salt
- Add 125 ml beer and 125ml mineral water. Can add only beer - 250 ml.
- Whisk until there are no lumps
- If too runny, add more flour. If too thick, add more liquid.
- Heat the oil in the wok or deep pan until 200C. Throw a bread crust to check, the oil is hot enough when the bread turns golden in 10 sec.
- Once the oil is hot, deep your fish/veggies into the batter, remove access of the batter on the edge of the bowl and gently immerse in the oil (away from yourself). Repeat with up to 4 pieces at a time. Make sure to let the oil get hot again between the batches.
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CRISPY BEER BATTERED FISH N CHIPS - HAPPILY UNPROCESSED
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- Make the batter by combining all the dry ingredients in a large bowl. RESERVE 2 TABLESPOONS. Add the cold beer and sparkling water. Stir until you have a thick smooth batter. Place the batter in the fridge for 15-30 minutes.
- Meanwhile, peel and cut the potatoes into slices of desired width and length. Set aside in cold water. Cut each fish fillet into about 4″ pieces and set aside.
- When ready, coat the bottom of a large deep skillet with olive oil and heat over a med/med high heat until it reaches 330°F.
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