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Traditional English Beer-Battered Fish And Chips
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You might have a hard time topping a fresh order of fish 'n chips from a proper English pub, but this recipe does a darn good job trying. The traditional light, crispy batter is the key to the whole ensemble.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 medium eggs, lightly beaten
1 cup all-purpose flour
3/4 cup beer, at room temperature
3/4 cup milk
3/4 cup white wine
1/2 teaspoon cream of tartar
1/2 teaspoon baking powder
salt, to taste
black or white pepper, to taste
1 1/2 pound cod fillets
6 large potatoes
vegetable oil for deep-frying
malt vinegar, for serving
directions
Combine the eggs, flour, beer, milk, wine, cream of tartar, baking powder, salt, and pepper in a bowl and whisk until smooth. Cover the bowl and refrigerate for 1 hour or until well chilled.
Heat 2-inches of oil in a large pan (or use a deep fryer) to 360 degrees F.
Cut the fish into 3-inch pieces, pat dry, and set aside on paper toweling. Peel and slice the potatoes into 1/2-inch wedges.
Add the potatoes to the hot oil and cook until browned, turning as needed. Remove the potatoes from the oil with a slotted spoon and let drain on paper toweling. Keep warm.
Stir the batter well. Dip the fish into the batter, letting excess drip off. Add the fish (in batches if needed) to the hot oil (make sure the oil has returned to 360 degrees F after removing the potatoes). Cook the fish until golden brown. Remove with a slotted spoon and let drain on paper toweling.
Season the fish and chips with salt and pepper as desired. Serve with malt vinegar.
nutrition data
513 calories, 6 grams fat, 61 grams carbohydrates, 42 grams protein per serving.
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reviews & comments
April 2, 2012
I have tried many fish and chip recipes. This was by far the best one i have ever made!! The wine really made the batter lighten up and was nice and crispy. Loved it and so did the 6 kids and other 3 adults.