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
GUINNESS-BATTERED FISH AND CHIPS
Categories Fish
Number Of Ingredients 7
Steps:
- -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. - Flip fish over when brown on one side and cook altogether about 6-8 minutes, depending on the thickness of filets. - The fish should be all one color all the way thru or 140 degrees internal temperature. - Serve with tarter sauce and French fries
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