Classic beer fish and chips are salty and savory, full of flavour! Serve with tartar sauce, fresh squeezed lemon and malt vinegar for a delicious meal!
We’re doing beer fish and chips today and you Know This will be delicious. The cod is breaded and fried directly on the stove, while the chips are baked in the oven. Even fish haters can’t stop themselves from feasting on this British favourite!
history class: It is believed that frying fish in oil came from West Sephardic Jewish immigrants from the Netherlands. Fish and chips were invented in England in the 1860s. Less than 40 years later, there are over 25,000 fish and chip shops across the UK! It was an instant hit and still is today!
Beer Substitutes:
You really don’t have to use beer. Beef and chicken stock will work. But my favorite alternatives are sodas: Sprite, Dr. Pepper, Coca-Cola, even Root Beer!
Can I make beer fish and chips with frozen fish?
You can use frozen fish, but you want to make sure it’s completely thawed and blot excess moisture with paper towels before cooking.
Fish Choices:
Halibut and cod are the most commonly used fish in fish and chips. However, you can use almost any white fish!
Storage and Reheating Instructions:
Fish and chips are best eaten fresh. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in oven preheated to 350°F until heated through.
If you liked this recipe, you might be interested in these other delicious fish recipes:
watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.
Classic beer fish and chips are salty and savory, full of flavour! Serve with tartar sauce, fresh squeezed lemon and malt vinegar for a delicious meal!
raw material
- 1 quart vegetable oil
- 4 big sweet potato
- 1 cup all purpose flour
- 1/4 cup corn starch
- 1 teaspoon baking powder
- 1 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 to 1 1/2 cup beer
- 2 pound cod cut into strips
- salt to taste
instruct
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Heat vegetable oil in a large saucepan over medium heat to 350°F. Monitor temperature closely.
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Meanwhile, peel and cut potatoes into wedges or strips (french fries). Pat them dry.
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In a medium mixing bowl, make the beer batter by whisking together the flour, cornstarch, baking powder, salt, and pepper. Slowly add the beer and stir until well combined.
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Working in 2 to 3 batches, fry the potatoes in the vegetable oil until tender, about 3 to 4 minutes per batch. Remove from oil and transfer to a plate lined with paper towels to drain. Monitor temperature and adjust heat as needed to keep temperature close to 350 degrees.
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Dip the cod in the batter and drop directly into the hot oil. Fry until golden brown and flaky, turning halfway through, about 3 to 4 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain.
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Return the potatoes to the 350-degree oil and fry for another 2 to 3 minutes, until crisp. Remove from oil, transfer to a plate lined with paper towels, and season with salt. Serve hot.
notes
- Fish and chips are often served with lemon wedges, malt vinegar and/or sour sauce.
- Instead of beer, you can also substitute milk, buttermilk, or a black soda like Coca-Cola.
Calories: 779kcal | carbohydrate: 64G | protein: 51G | fat: 34G | Saturated fat: 25G | cholesterol: 187mg | sodium: 773mg | Potassium: 1901mg | fiber: 4G | sugar: 1G | Vitamin A: 297unit | Vitamin C: 14mg | calcium: 81mg | iron: 5mg
