This recipe for Beer Battered Fish and Chips should make enough for 4 Fish Sandwiches. Recipes for Tartar Sauce and Pickled Onions included.
Beer Battered Fish
- 1 lb. Cod
- 2 tsp salt, divided
- 1 1/2 cup flour, divided
- 2 tsp baking powder
- 1 tsp pepper
- 12 oz. beer
- 1/2 cup Mayonnaise
- 1/4 cup finely diced pickles
- 1/2 tsp salt
- 1 1/2 tsp sugar
- 1 tbs lemon juice
- 2 tbs pickle juice
- 1 cup Red Onion, Sliced
- 1/3 cup white vinegar
- 1/3 cup water
- 1 tsp kosher salt
- 2 tsp sugar
- black pepper corns
- 2-3 Russet potatoes
- 3 cups frying oil
- 4 Brioche Hamburger buns
- Bib Lettuce
- Lemon Wedges
- Pickled Onions
- Tartar Sauce
- Finely slice a cup or more of red onion.
- Add vinegar, water, salt, sugar, and pepper corns to a small pot and bring to a simmer. Stir until salt and sugar have dissolved. Add onions and blanche for one minute. Turn off heat and leave onions in pot for 10 minutes.
- Transfer pickled onions to a glass container and place in refrigerator to cool.
- Keeps for 2 months.
- Finely dice 2 small dill pickles. Add to a small mixing bowl with mayonnaise, lemon juice, pickle juice, salt, sugar. Mix well and adjust to your Tate. Place in refrigerator to chill.
Double Fried Chips
- Bring a large pot of frying oil up to temperature – 300°F. Line a cooling rack with several layers of paper towels. Preheat Oven to 200°F.
- Cut 2-3 large Russet Potatoes in to long wedges, about 8 per potato.
- Fry potatoes for about 5 minutes in batches and set on paper towel to drain.
- Adjust heat and increase oil temp to 375F. Fry for 2-3 minutes until golden brown and transfer to paper towel to drain. Immediately sprinkle with sea salt.
- Keep potatoes warm in 200°F oven.
Beer Battered Fish
- Place cod on a paper towel lined plate and lightly sprinkle with 1 teaspoon sea salt. Transfer to refrigerator for 30 minutes.
- Bring a large pot of frying oil up to temperature – 365°F. Line a cooling rack with several layers of paper towels. Preheat Oven to 200°F.
- In a medium mixing bowl combine flour, baking powder, and pepper. Slowly whisk in 12 ounces of cold beer until a batter develops and most of the lumps are gone. In a separate dredging plate, combine 1/2 cup flour and 1 teaspoon salt.
- Remove fish from refrigerator and pat dry with paper towel. Work with one piece of fish at a time and keep cooked fish warm in the oven. Dredge in flour and shake well to remove excess. Use tongs to transfer fish to batter and dredge to coat well. Allow excess to drip in to bowl before slowly lowering one inch of the fish in to the frying oil. Allow to fry for 5 seconds then carefully lower the fish away from you. Fry for 2 1/2 minutes per side for a medium thickness piece of fish.
- Transfer fish to paper towel and keep warm in oven which remaining fish is fried.
- Serve Beer Battered Fish on Brioche Buns topped with Bib Lettuce, Pickled Onions, Tartar sauce and a squeeze of lemon juice.
Cooking time greatly depends on how much your making and how large your frying vessel is. I highly recommend using a frying thermometer to maintain consistent frying temperatures. This cuts down on time and ensures a light and crispy product.
Instead of Malt Vinegar, use the vinegar from the Pickle Onions.