British Beer Battered Fish & Chips
large pieces of cod
catfish, or any firm white fish works
Go for a thicker fish that will hold up to frying
Salt and pepper to taste
Vegetable oil for frying
Make sure to purchase a large container because you need enough to submerge the fish thoroughly.
of Russett Potatoes
Use a hearty potato that will hold up to the heat of cooking.
A quarter cup of milk
Use light and fizzy beer
In a deep dutch oven or frying pot, add your oil and heat to 350 degrees F
Now turn your oven to 300 degrees F
Pat down your fish to remove excess moisture
In a large shallow dish, add in your flour, salt, and pepper
Whisk together until combined
Add in your fish and toss until each piece is fully coated.
Do this in batches to ensure fish is properly seasoned
Use another medium-sized mixing bowl, add all the ingredients for the batter
aside from the beer.
Slice your peeled potatoes into thin cuts
Rinse the sliced potatoes with water, then use paper towels to pat them dry
Add your chips into the hot oil and cook for about 8 minutes.
Make sure to flip them and remove them once outside is crispy golden brown.
Carefully remove chips from oil and arrange them onto a baking tray in an even layer.
Spray with non-stick spray or use parchment paper, do not overcrowd your baking tray
Next, in the mixing bowl with the batter mixture, add in the beer and stir
until well blended
It will become slightly frothy
Turn the heat back up on the fryer to 350 degrees F
Add the fish in batter and fully coat prior to frying.
Allow fish to sit in the batter for a few minutes to ensure you get crispy skin.
Cook the fish in batches until golden brown
Remove from the oil and place onto a paper towel to soak up the excess grease
Put the chips back into the fryer for another 3 minutes or until crispy
Place on a paper towel to drain remaining oil
Season the fish & chips with salt and a drizzle of apple cider vinegar
Serve hot, and ENJOY!
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