Fish and Chips
This recipe for beer-battered fried fish produces crispy, golden brown coated, flakey-on-the-inside fish. Best to serve soon after frying. Serve with tarter sauce, lemon wedges, coleslaw, and potatoes (roasted or fried).
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 4 servings
Course: Entree
Occasion: Lunch, Dinner
Skill: Intermediate
Ingredients
- 1 1/2 lbs fresh cod
- 6-8 oz. light beer
- 1 1/4 cup all purpose flour, divided
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp old bay
- 1/4 tsp paprika
Instructions
- Cut fresh cod into 8 even pieces. Pat any excess moisture off of fish with a paper towel.
- In a bowl combine 3/4 cups of flour, salt, pepper, garlic powder, paprika, old bay. Whisk in cold beer until slightly thiner than pancake batter.
- Toss fish in remaining 1/2 cup of flour, then dip into beer batter, allow excess to drip off for a few seconds Place carefully into frying pan with hot oil.
- Fry no more than 3 pieces at a time so that the oil temperature dose not drop too quickly. Fry for 3 minutes on each side, or until golden brown.
- Cool on cookie racks to maintain crispiness.