Beer Battered Fish and Chips
- 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 750 mL
- 1. Pat potatoes and fish dry with paper towels.
- 2. Preheat canola oil to a frying temperature of 375 °F (190 °C). To cook potato chips properly, it is important to maintain this frying temperature. You may wish to increase the temperature slightly before adding potatoes as oil temperature will drop when food is added. Fry 5-6 minutes or until golden brown. While potatoes are frying, prepare batter for fish.
- 3. To prepare batter: Mix together beer, egg, milk and canola oil. Add baking powder, cayenne pepper, salt and 1 1/2 cups (375 mL) flour all at once, mixing only enough to dampen the dry ingredients.
- 4. Remove potato chips from the canola oil with slotted spoon, drain on paper towels, and season to taste.
- 5. Coat fish pieces in 1/2 cup (125 mL) flour before dipping in batter. Gently 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.
|Total Fat||39 g|
|Saturated Fat||0 g|
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