Hot and steamy while still light and flaky, this beer-battered fish recipe solves the dinner problem in no time. Serve with baked beans or cole slaw; your family will be simply amazed that you whipped this up. At home, in your own kitchen and in very little time.
First, pour about an inch or so of canola oil into the bottom of your Dutch oven. I’m using an old enameled Griswold that has a few chips and dings in it for deep frying. Heat, checking occasionally, while watching a candy thermometer, to 375 degrees. While the oil is heating, slice 2 – 3 potatoes into French fries. Soak them in cold water to remove some of the starch. Preheat the oven to 225 degrees F.
Remove the fries from the water to a paper towel to drain, then place them carefully into the hot canola oil, being careful not to cause the oil to boil over. I added just a couple fries at a time into the hot oil.
Fry for about 7-8 minutes, until golden brown, then place the fries on a sheet of wax paper or a deli sheet or paper towels to drain on a half sheet tray and place them in the warm oven to keep warm until the fish is done.
While the fries are cooking, pour a bottle or can of beer into a medium-sized bowl. Sift into the bowl with the beer a little more than half of a flour mixture: salt, pepper, Old Bay and garlic powder, stopping occasionally and whisking until well-combined.
This combination will make a thick, bubbly batter.
Cut the fish into triangles. I like using cod or haddock for this recipe. Blot the fish dry, then salt, pepper, and Old Bay both sides of the fish. Dip the fish triangle into the beer batter, then dip it into the dry flour mixture. Carefully place the beer-battered fish pieces into the 375 degree canola oil and cook for about 5 – 7 minutes (depending on the size of the pieces) or until golden brown and floating. Carefully remove the fish from the oil to a half sheet pan with paper towels to drain a little of the oil. I love these plastic baskets for easy cleanup and a restaurant feel for fun!
Serve with malt vinegar, baked beans and/or slaw and kiss those frozen fish sticks good bye forever.
Beer-battered Fish & Chips.
Kiss those frozen fish sticks good bye forever.
- flour - 2 cups - 1 1/2 cup mixed with beer
- salt - 1 tsp, plus more for sprinkling
- pepper - 1 tsp, plus more for sprinkling
- Old Bay - 1 tsp, plus more for sprinkling
- garlic powder - 1 tsp for the flour mixture only
- beer - 1 - 12 oz. can or bottle
- haddock or cod - 1 large filet, divided into about 6 triangles
- canola oil - enough to cover the bottom of the Dutch oven by about one inch
- malt vinegar - to taste
Preheat the oven to 225 degrees F and the canola oil in the bottom of a Dutch oven to 375 degrees F, using a candy thermometer to measure the temp.
Slice 2 - 3 potatoes into French fries and place them in water. Drain the water off and dry the fries before placing them in the hot oil. Place the fries into the hot oil very cautiously, being careful NOT to boil the hot oil over the sides of the Dutch oven.
Add the fries to the hot oil, just a couple at a time. Cook until the fries are golden brown and remove to a paper towel, wax paper or a deli sheet to drain. Place the fries in the oven to keep them warm until the fish is done.
Pour the beer into a bowl and place in a strainer to sift: the flour, salt, pepper and Old Bay. Sift the mixture into the beer, stopping to whisk occasionally. Reserve about 1/2 cup of the flour mixture for the second step to batter the fish.
Next, dry the fish with a paper towel. Salt, pepper and Old Bay both sides of the fish. Place the fish pieces into the beer batter, then roll them around in the extra flour mixture. Place the battered fish pieces into the hot oil one at a time, carefully. Cook for 5 - 7 minutes, depending on size. The fish is done when golden brown and floating. Remove the fish to a half sheet tray covered with paper towels to drain off some oil. Serve with the fries and malt vinegar, slaw and /or baked beans.