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Twice-Fried, Beer-Battered Fish and Chips Recipe

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This recipe for Twice-Fried, Beer-Battered Fish and Chips is from Friends and Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 medium potatoes
8 medium fish fillets (I use cod), cut into 2X4 inch pieces
1 c. + 2 tablespoons flour
4 T. cornstarch
1/2 t. paprika or cayenne
1/2 t. onion powder or Old Bay seasoning
canola or vegetable oil for frying (enough to cover at least 1/2 of fish filets in heavy-bottomed pot/Dutch oven
1/2 t. baking powder
1 c. very cold beer (use more if needed)
Directions:
Directions:
Scrub potatoes well, then cut into 1/4" thick batons. Dry thoroughly with paper towels and allow to sit on paper towels for about 30 min. to allow surface of the potatoes to dry out.
Mix flour, cornstarch, and seasonings of choice in medium bowl until well combined. Dust each fish fillet with flour mixture on all sides.
Heat cooking oil to 330 degrees (or until drop of dough sizzles).
Fry potatoes in batches until light tan in color and edges are starting to brown. Transfer fried chips to paper towel to drain.
When potatoes are done frying, add baking powder to flour mixture and whisk together. Then add the cold beer to the flour mixture and lightly whisk together. It's okay if there are still a few lumps, but do not over-mix the batter or it will end up too heavy. Batter should be the consistency of pancake batter.
Dip fillets in batter and fry them in batches. Flip fillets over with tongs when you see the edges start to turn light brown. Transfer to a second paper towel as they finish frying.
When fish is done frying, increase heat of the oil to 375 degrees and fry chips a second time, until they are golden brown and crisp. Drain on a paper towel and salt.
Fry fish a second time at the higher temperature until golden brown. To prevent dryness, do not overcook. Drain on a rack. Serve fish and chips with lemon wedges, vinegar, and or tartar sauce.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20-30 minutes

 

 

 

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