Beer Battered Fish and Chips
Canola oil is a great choice for high heat cooking. It has one of the highest smoke points of all commonly used vegetable oil at 468 °F (242 °C).
- 2 to 4 potatoes, scrubbed and cut into fingers
- 1 lb fish (cod, halibut, polluck, etc.) 500g
- 1 (12oz/355mL) can beer
- 1 egg, beaten until fluffy
- 2/3 cup milk 150 mL
- 1 tsp canola oil 5 mL
- 1 tsp baking powder 5 mL
- 1/4 tsp cayenne pepper 1 mL
- 1/4 tsp salt 1 mL
- 1 1/2 cups all-purpose flour 375 mL
- 1/2 cup second flour amount for dipping 125 mL
- 3 cups canola oil for deep frying
- 1. Pat potatoes and fish dry with paper towels. While potatoes are frying, prepare batter for fish.
- 2. To prepare batter: Mix together beer, egg, milk and canola oil. Add baking powder, cayenne pepper, salt and flour all at once, mixing only enough to dampen the dry ingredients.
- 3. Remove potato chips from the canola oil with slotted spoon, drain on paper towels, and season to taste.
- 4. Coat fish pieces in flour before dipping fish in batter and place in hot canola oil to deep fry. Cook until golden, about 6 minutes. Remove from canola oil with slotted spoon, drain on paper towels.
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