Best Beer Battered Fish And Chips Recipes

BEER-BATTERED FISH AND CHIPS

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.

BEER-BATTERED FISH AND CHIPS

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.

BEER BATTERED FISH AND CHIPS WITH SPICY TARTAR SAUCE

Steps:

• Heat vegetable oil in a large heavy pot to 325 degrees F. Blanch French friesin batches for 5 minutes to cook through with no color. Drain and set aside. When done, increase heat to bring oil up to 375 degrees. Prepare batter by combining dry ingredients in a large mixing bowl. Form a well in the centre then slowly pour in the beer as you mix. Slowly incorporate dry ingredients from the centre so lumps don't form. Lightly dredge fillets of fish in flour then dip in batter. Let excess batter drain off then fry in hot oil for 4-5 minutes. Cook in batches, ensuring the oil comes up to temperature before each new batch. Drain fish on a wire rack over paper towels. Season hot fish with salt. When fish is done, cook French fries for the second time in hot oil - about 2-3 minutes. Season with salt. To prepare tartar sauce. combine all ingredients in a large mixing bowl and stir well. Serve with beer battered fish and crispy French fries.

BEER-BATTERED FISH AND CHIPS

Steps:

• 1. Preheat oven to 450 degrees. Combine fish and 1/4 cup beer in a medium bowl. Cover and chill for 1 hour.
• 2. Place potatoes on a jelly-roll pan coated with cooking spray. Drizzle with 1 tablespoon oil and sprinkle with 1/4 tsp. salt; toss well. Bake at 450 degrees for 20 minutes or until browned and crisp, stirring after 10 minutes.
• 3. Drain fish, discard liquid, and sprinkle fish with 1/4 tsp. salt. Lightly spoon flour into dry measuring cup, level with a knife. Combine remaining 3/4 cup beer, flour and 1/2 tsp. freshly ground black pepper in a medium bowl. Add fish to beer mixture, tossing gently to coat.
• 4. Heat remaining 3 tbsp. oil in a large nonstick skillet over medium-high heat. Remove fish from bowl, shaking off excess batter. Add fish to pan; cook 3 minutes or until browned. Turn fish over, cook 3 minutes or until done. Sprinkle fish with 1/4 tsp. salt. Serve immediately with chips.

PAULA DEEN BEER BATTERED FISH AND CHIPS

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.

BEER BATTERED FISH AND CHIPS WITH TARTAR SAUCE

Steps:

• Heat oil to 375 degrees F. Preheat oven to 225 degrees F. Fry potatoes until golden brown, roughly 10 minutes, then remove. Place in oven to keep warm while cooking the fish. 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 (1/2 tsp). Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter. Dredge the pieces of fish in 1/2 cup of remaining flour 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 (or wire rack on baking sheet) and keep warm in oven. Fry remaining fish in batches, returning oil to 375 degrees F between batches. Serve with tartar sauce.

BEER-BATTERED FISH AND CHIPS

Steps:

• Preheat oven to 450 degrees F. Combine fish and 1/4 cup beer in a medium bowl. Cover and chill for 1 hour. Place potatoes on a jelly-roll pan coated with cooking spray. Drizzle with 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt; toss well. Bake at 450 degrees for 20 minutes or until browned and crisp, stirring after 10 minutes.
• Drain fish, discard liquid. Sprinkle fish with 1/4 teaspoon salt. Lightly spoon flour into dry measuring cup, level with a knife. Combine remaining 3/4 cup beer , flour and 1/2 teaspoon freshly ground black pepper in a medium bowl. Add fish to beer mixture, tossing gently to coat. Heat remaining 3 tablespoons oil in a large nonstick skillet over medium-high heat. Remove fish from bowl, shaking off excess batter. Add fish to pan; cook 3 minutes or until browned. Turn fish over, cook 3 minutes or until done. Sprinkle fish with 1/4 teaspoon salt. Serve immediately with chips.