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 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
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
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.
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 & GOLDEN CHIPS RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 8
Steps:
- Heat the oil in a large deep, pot over medium heat. Bring the oil to 325°F. Regulate the temperature with a candy thermometer. Keep the potato sticks in a bowl of water to prevent browning before frying. Remove to paper towels and dry well before placing in oil. Working in batches, fry the potatoes until they are cooked through and tender but have no color, about 4 to 5 minutes. Be sure the fries have plenty of room and gently swish them around as they are cooking. Remove them from the oil and put them immediately on a paper towel lined baking sheet. Preheat the oven to 300°F and raise the temperature of the cooking oil to 375°F. In a medium bowl, combine the flour, seafood seasoning, baking soda and pinch of salt. Make a well in the center of the flour mixture and gently stir in the cold beer. Mix until just combined. When the oil is preheated to the correct temperature, dip the fish fillets in the batter mixture. Coat the fish generously. When adding the fish to the oil, dip about 1/3 to 1/2 of the fillet into the oil and allow the batter to start puffing and then gently slide it into the oil. Fry the fish until they are golden brown and crispy, about 5 minutes turning the fish over during the cooking time. When the fish are done, remove from the oil and put immediately on paper towels to blot the excess oil. Arrange the fish on a baking sheet lined with a cooling rack. Hold the fish in the preheated oven until serving. Work in batches and be sure not to crowd the oil. Again, working in batches, fry the fries a second time at 375°F, until they are golden brown and crispy. Remove them from the oil, immediately put them on paper towels and toss with kosher salt. Transfer the fish to a serving platter and serve with the fries.
GOOD OL' ENGLISH-STYLE BEER-BATTERED FISH 'N CHIPS
This is a delicious recipe for fish and chips, the old-fashioned English way. White cod is the preferred fish, but flounder works nicely too.
Provided by Hungry Chefs
Categories One Dish Meal
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- FISH: Mix flour and salt in a large bowl, and mix egg and milk in a separate bowl; pour wet mixture into dry mixture and mix well.
- Start heating oil to 375°F Run fingers across fish fillets and remove any pin bones. Slice the fillets into 1" by 3" strips.
- When oil is up to temperature, mix beer into batter. Dip and coat fillets with batter and place into oil. Fry to a light golden brown, turning once. Remove and place on paper towels to drain. Keep warm in the oven if needed.
- Sprinkle fish with a little salt and malt vinegar.
- CHIPS: Peel 5 medium Idaho potatoes, slice into 1/2" square strips by the length of the potato. Rinse in cold water to reduce starch. Leave in water until oil is 375°F
- Grab a large handful and pat dry with paper towel until fairly dry, to reduce spattering. Place into hot oil and fry until golden brown. Do a handful a time, keeping cooked ones warm in the oven.
- Enjoy!
Nutrition Facts : Calories 1169, Fat 8.5, SaturatedFat 3.1, Cholesterol 214.2, Sodium 1395.3, Carbohydrate 194.8, Fiber 15.1, Sugar 4.7, Protein 70.2
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 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.
PAULA DEEN BEER BATTERED FISH AND CHIPS
Make and share this Paula Deen Beer Battered Fish and Chips recipe from Food.com.
Provided by Iron Woman
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a Dutch oven, heat oil to 375 degrees F.
- Fry potatoes until golden brown, roughly 10 minutes removing with a slotted spoon or spider.
- Hold in low oven to keep warm while cooking the fish.
- Preheat oven to 225 degrees Farenheit.
- Batter:.
- In a large bowl, pour in 1 bottle of beer.
- Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in House Seasoning.
- Pat fish dry and season on both sides with salt and pepper and dredge in 1/2 cup of remaining flour.
- Coat pieces of fish in beer batter and slide into oil as coated.
- Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes.
- Transfer to a paper towel-lined baking sheet and keep warm in oven.
- Fry remaining fish in batches, returning oil to 375 degrees F between batches.
- Serve fish with French fries.
- Mix ingredients together and store in an airtight container for up to 6 months.
Nutrition Facts : Calories 585.2, Fat 2.2, SaturatedFat 0.5, Cholesterol 73.3, Sodium 28403.4, Carbohydrate 92.4, Fiber 7, Sugar 1.8, Protein 42.4
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