Fish Batter With Newcastle Brown Ale Food
FISH BATTER WITH NEWCASTLE™ BROWN ALE
Steps:
- Heat oil in deep-fryer to 325 degrees F (165 degrees C).
- Whisk together the flour, cornmeal, garlic salt, garlic powder, and cinnamon in a large bowl. Mix in beer until no dry lumps remain. Dip the cod into the batter, allow some of the excess to run off, then carefully place into the deep-fryer. Cook until golden brown and crispy on the outside, and the fish is easily flaked, about 8 minutes. Cook the fish in several batches to avoid over loading the deep fryer.
Nutrition Facts : Calories 434.4 calories, Carbohydrate 26.5 g, Cholesterol 52.7 mg, Fat 23.8 g, Fiber 1.7 g, Protein 24.4 g, SaturatedFat 2.9 g, Sodium 528 mg, Sugar 2.1 g
CLASSIC FISH AND CHIPS
Categories Fish Potato Fry Kid-Friendly Quick & Easy Cod Bon Appétit Small Plates
Yield 2 servings; can be doubled
Number Of Ingredients 6
Steps:
- Pour enough oil into heavy large skillet to reach depth of 1/2 inch. Heat oil over high heat until thermometer registers 360°F.
- Meanwhile, whisk flour and 1/2 cup water in medium bowl until smooth batter forms. Sprinkle fish with salt and pepper. Add fish to batter and stir to coat. Add potato to skillet; fry until golden brown and crisp, stirring often, about 7 minutes. Using tongs, transfer potato to paper towels. Sprinkle with salt and pepper.
- Add fish to skillet; fry until coating is golden and crisp and fish is just opaque in center, about 3 minutes per side. Transfer fish to paper towels. Sprinkle with salt and pepper. Serve with vinegar.
FISH BATTER WITH NEWCASTLE™ BROWN ALE
"This fish batter made with Newcastle™ brown ale is perfect for all kinds of fish!"
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Heat oil in deep-fryer to 325 degrees F (165 degrees C).
- Whisk together the flour, cornmeal, garlic salt, garlic powder, and cinnamon in a large bowl. Mix in beer until no dry lumps remain. Dip the cod into the batter, allow some of the excess to run off, then carefully place into the deep-fryer. Cook until golden brown and crispy on the outside, and the fish is easily flaked, about 8 minutes. Cook the fish in several batches to avoid over loading the deep fryer.
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- Add all the tartar sauce ingredients to a bowl and stir to combine. Taste and add more salt, pepper, lemon juice, or hot sauce if desired. Cover and refrigerate until ready to serve.
- In a small bowl, add 1/2 cup of the flour, the cornstarch, baking soda, 1 tsp salt, 1/4 tsp ground black pepper, garlic powder, onion powder, and paprika. Stir to mix.
- Pour the beer into the dry ingredients and beat with a wire whisk until the batter is smooth. Cover and refrigerate for at least 30 minutes and up to 2 hours.
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BEST BEER FOR BATTER: 10 OPTIONS AND RECIPES - CHOWHOUND
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- PBR (Pabst Blue Ribbon) Cheap, accessible, and classic, this pop-top macro lager adds CO2 without aggressive flavor, and a hipster credibility that might be the perfect accessory for your semi-ironic Midwestern Friday fish fry.
- Coors Banquet. Another macro lager (see PBR, above), this Golden, Colorado classic gives you unobtrusive flavor and a big, fizzy lift.
- Old Milwaukee. A Wisconsin fish fry calls for a Wisconsin macrobrew. Also, for the cost of a craft-brew 6-pack, you can lug home a 24-pack. Plenty for the batter, plenty for you.
- Deschutes Brewery’s Bachelor ESB. British bitters aren’t actually bitter; they’re rich and malty, with a bready taste that works really well in batter.
- Widmer Brothers’ Drop Top Amber Ale. Amber ales are relatively sweet, but in a batter surrounding the right food (fennel or zucchini slices, for instance) it tastes exactly right.
- Samuel Smith’s Pure Brewed Organic Lager. Fish and chips taste extra-English when you pop a bit of this in the batter. This pale, malty lager adds fizz and a bit of subtle richness without asserting itself too much.
- Brooklyn Brewery’s Brooklyn Lager. Clean and crisp, with a nutty bit of caramel at the end. This is a pedigreed craft brew to devote to your fry-up, so wait till your guests arrive to tip it into the bowl.
- Portland Brewing’s MacTarnahan’s Amber Ale. The hops give this one a floral quality—they’ll be lost in the cooked batter, but the caramel-edged malty sweetness should survive nicely.
- Newcastle Brown Ale. Roasty, with a lightly malted flavor, scant caramel and zero bitterness. Perfect choice for a vegetable fritto misto.
- Asahi Super Dry. Crisp and elegant, but with a richness you feel mid-palate. Tip some into calamari batter and sip the rest. Beer Batter Recipes. Now that you know which beers to use, check out some recipes that boast a beer batter crunch.
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