CRISPY BEER BATTER FISH & CHIPS
Virtually every beer-battered fish recipe looks crispy coming out of the fryer, and some even stay crispy for a few minutes, but then the inevitable sogginess sets in. Well, with this simple formula, and a few easy tricks, you can achieve a fried fish where the last bite is as crisp as the first. The keys are keeping your batter really cold and patting your fish really dry. Serve over a bed of salt 'n vinegar chips with tartar sauce and lemon.
Provided by Chef John
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk self-rising flour, rice flour, and baking powder together in a bowl. Freeze until ready to use.
- Pat fish as dry as possible. Cut pieces lengthwise to get eight 1-inch thick strips. Place rice flour on a plate and season with salt. Dust fish lightly with the mixture and shake off excess. Cover a plate with crinkled foil to make a quick drying rack; place fish on top.
- Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
- Pour beer into the flour mixture and whisk, adding more as needed, until batter is the consistency of thick pancake batter. Dip fish pieces into the batter to coat; lift out and let excess drip off.
- Fry fish in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.
Nutrition Facts : Calories 503.1 calories, Carbohydrate 42.7 g, Cholesterol 66.3 mg, Fat 22.1 g, Fiber 1.4 g, Protein 27.3 g, SaturatedFat 3.6 g, Sodium 590.6 mg, Sugar 1 g
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.
CRISPY BATTER FOR FISH & CHIPS
A classic. Our whole family will eat fish this way! I like to serve it with steak-cut french fries.
Provided by hollyberry
Categories Healthy
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix ingredients together.
- Dip cod into batter.
- Deep fry at 425F until cooked.
GOLDEN BEER-BATTERED FISH WITH CHIPS
Cooking cod, hake or haddock in a super-crispy batter made from sparkling water steams the fish so it's really moist
Provided by Good Food team
Categories Main course, Main course
Time 1h25m
Number Of Ingredients 22
Steps:
- Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
- Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
- To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins - depending on the thickness of the fish - until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').
- Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
- Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
- To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins - depending on the thickness of the fish - until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').
Nutrition Facts : Calories 1040 calories, Fat 43 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 120 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 49 grams protein, Sodium 1.16 milligram of sodium
BEER-BATTERED FISH AND CHIPS
Here's my twist on classic fish and chips. The challenge of making a batch of this pub favorite is timing it so both elements (fish and potatoes) get out hot on the plate without the cook having to set up two fryers. My trick is to blanch the chips in boiling water to precook them, then fry and hold the chips in a warm oven while I fry the fish.
Provided by Jet Tila
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 250 degrees F.
- For the chips: Fill a 6- to 8-quart Dutch oven with oil to a depth of about 5 inches. Heat to 365 degrees F on a deep-fry thermometer.
- Cut the potatoes in half lengthwise, then cut each half into thirds lengthwise, making wide strips. Place the potatoes in a medium saucepan with enough cold water to cover by about 1 inch. Salt the water generously and bring to a boil over high heat. Reduce the heat and simmer for about 5 minutes. Drain the potatoes and transfer them to a sheet pan lined with paper towels to dry for about 10 minutes. Once the potatoes are very dry, working in 2 batches, gently transfer them to the oil and fry until golden brown and crispy, 3 to 6 minutes.
- Transfer the chips to a rack set over a baking sheet and sprinkle immediately with 1 to 2 teaspoons salt. Keep warm in the oven while you fry the fish. (You can also reheat them with a quick second fry while fish is cooling slightly.)
- For the fish: Place the fillets on a small baking sheet or large plate, blot dry with paper towels and sprinkle on all sides with 1 teaspoon salt and 1/2 teaspoon pepper. Move the fish to one side and place 1/2 cup of flour on the other side (this flour is for dusting the fish just before dipping it in batter). Season the flour with a pinch of salt and a few grinds of pepper.
- To make the batter, place the remaining 1 cup flour, garlic powder, paprika, baking powder, a pinch of salt and a few grinds of pepper in a medium bowl. Stir together with a fork until combined. When ready to fry, pour in the beer and whisk until smooth. The batter should be the consistency of fairly thin pancake batter.
- Dredge the fish on all sides in the flour on the baking sheet. Shake off any excess. Working in 2 batches, coat one fillet at time in the batter, letting excess drip back into the bowl. Gently lower the fillet into the hot oil. Repeat with the remaining fillets. Fry until GBD (golden brown and delicious), 4 to 6 minutes, turning over midway through cooking.
- Drain the fillets on a rack set over a sheet pan. Serve immediately with the chips. Classic condiments to serve alongside include malt vinegar, tartar sauce or HP Sauce.
REAL ENGLISH FISH AND CHIPS WITH YORKSHIRE BEER BATTER
I was taught how to cook fish and chips by my mum when I was about 12 years old; we were living in Hong Kong at the time and it was my mum's way of treating us to a little bit of home as a treat! My mum had this recipe written down on the back of an old envelope stuck inside her Be-Ro cookbook from 1952 - I never use any other method now! One trick is to make sure that everything is prepared and assembled ready for frying takeoff!!! If you are cooking for two or more people, have your oven on with a lined tray to keep the fish and chips warm. If you really want to be totally authentic, cut up squares of greaseproof paper and sheets of newspaper - place the fish and chips onto the greaseproof paper and then into a sheet of newspaper. All you need now is a pickled onion, salt and MALT VINEGAR! TIPS for CHIPS: I notice one reviewer had difficulty with the chips. Here are a few tips or tricks for chips: Make sure they are DRIED thoroughly. Make sure the fat is VERY hot - 190 degrees C. Certain potatoes are better for chipping, such as King Edwards, Desiree, Majestic, Maris Piper, and Romano. You can soak the chips for an hour before the first frying - it extracts excess starch, which helps in the "crisping" process! Always drain them thoroughly before serving. I hope these tips will help!
Provided by French Tart
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat fat up in a chip pan or automatic deep fat fryer - mine has a chip setting which is 190°C.
- Peel the potatoes and cut into chunky sized chips. Rinse and dry thoroughly.
- Fry chips for about 3 minutes until soft but NOT coloured. Drain and shake well and set to one side.
- Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly - this is VERY important, it stops the batter sliding off when fried! Leave the fish fillets in the flour whilst you make the batter.
- Some people say you should make the batter at least one hour before - I have found little difference - so make it before if it is convenient or now!
- Put flour, bicarbonate of soda, salt and pepper into a large roomy bowl. Add the beer gradually, stop when you have a thick coating type of batter. Drink any beer that is left! Whisk thoroughly until it is smooth and there are no lumps.Add the lemon juice OR a splash of malt vinegar if desired. Mix thoroughly again.
- Have your plates, newspaper or whatever ready for eating!
- Adjust deep fat fryer to fish frying temperature of 160°C.
- Take one fillet of fish at a time and holding it by the tail or thin end (!) swirl it around the batter until well coated - plunge into hot fat immediately. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook - about 6 to 10 minutes depending on the thickness. Place onto a tray and keep warm in the oven.
- Turn up the heat setting to 190°C again and cook your chips until golden and crisp.
- Serve on plates or newspaper with salt & vinegar!
- All you need now is a pint of warm beer and Coronation Street on the TV to set the scene!
- This batter is great for small fish goujons, chicken goujons and also tempura vegetables too.
CRISPY BEER-BATTERED FISH
A local restaurant made a similar breading for shrimp po' boys, but we think this version's better. I serve the beer battered fish with a ranch dressing and hot sauce mixture as a dip. -Jenny Wenzel, Gulfport, Mississippi
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a shallow bowl, combine the cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1/2 cup flour. Stir in milk and beer until smooth. Place crackers and remaining flour in separate shallow bowls. Coat fillets with flour, then dip in batter and coat with crackers., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 513 calories, Fat 27g fat (3g saturated fat), Cholesterol 66mg cholesterol, Sodium 775mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein.
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