Guinness Battered Fish And Chips Food
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.
GUINESS BEER BATTERED COD
Make and share this Guiness Beer Battered Cod recipe from Food.com.
Provided by jswope162
Categories < 30 Mins
Time 30m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Pour the GUINNESS® into a large bowl and add the flour, baking powder, salt and pepper. Then whisk until it is light and frothy. Let the batter sit for 15 minutes - remember good things come to those who wait! Meanwhile, heat a deep fryer to 180°C When the batter is ready, dust the fish with flour and coat evenly with batter. Fry for 5 - 6 minutes turning once halfway. Then serve with chunky chips, salad and a cool GUINNESS®. Get your batter ready and then knock it up for the lads at half time.
- Tip.
- To stop your batter sticking to the wire mesh of your deep fat fryer, simply take the mesh out and use a slotted spoon to lift your fish instead. Genius.
Nutrition Facts : Calories 419.8, Fat 2.2, SaturatedFat 0.4, Cholesterol 99.3, Sodium 1264.3, Carbohydrate 48.9, Fiber 1.8, Sugar 0.2, Protein 47.6
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.
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- In large mixing bowl, add beer, baking soda, salt & pepper, and egg. With a whisk, slowly add enough flour until the batter is thick, not runny and adheres to a wooden spoon.
- Heat oil in a deep fryer or in a deep sided sauté pan to 350 degrees. Dredge fish in flour, shaking off excess and dip in batter, covering all sides of fish.
- Holding battered fish, gently dip into hot oil, holding halfway in, wait 15 seconds and drop into oil. This will prevent the fish from sticking to the bottom.
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- In a large bowl whisk the beer, egg, baking soda and salt and pepper. Whisk until well-combined. Start adding the flour and whisk until it starts to thicken and sticks to the whisk. You will probably use about ½ cup of flour, but add it slowly, so you get the right consistency.
- Coat the filets with flour before dipping them into the batter. Then dip the fish, piece by piece into the batter and let the excess drip off and ensure the fish is fully coated.
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