Looking for the real sea experience? These Crispy Beer Batter Fish and chips have a light and airy coating and tender flaky fish on the inside. Delish....
15 minutes to prep | 35 minutes to cook
Serves: 6
Ingredients:
- 6-8 brushed potatoes
- 900g / 2 white fish, like cod
- 1tsp salt
- 1/2tsp black pepper
- 1cup all purpose flour
- 1tbsp garlic powder
- 1tbsp paprika
- 2tsp seasoned salt
- 1large egg, lightly beaten
- 1 1/3cups beer
- Canola oil for frying
- Garnish: Lemon wedge and tartar sauce
Instructions:
- Wash and cut potatoes into fries, season with salt, pepper and oil.
- Preheat the oven to 375 degrees F / 190 degrees C.
- Place fries into the for 30-35 minutes, monitoring and turning halfway if necessary.
- Add oil to a large, heavy bottomed pot or deep fryer till it's about 2 to 3 inches / 6cm deep. Heat oil to 375 degrees F / 190 degrees C.
- 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.
- Plate fish and chips and garnish with lemon wedges and tartar sauce. Make sure to enjoy while hot!