Friday, February 3, 2012

Fish and Chips

Tonight's Menu 
Beer battered Cod
Potato fries
Tartar sauce
Dark ale or Lager

Who doesn't love fish and chips. This battered, deep fried, delicious and calorie packed indulgence is often a guilty pleasure. But I say go for it once or twice a year. 
An easy recipe where firm white fish pieces are first coated in flour (or corn starch) and then dipped in a thick batter made of flour mixed with usually water or sometimes beer. The beer batter forms a wonderful crisp coating when fried and beer lends tons of flavor. 
Cod and haddock is the fish of choice when making this dish. Use any firm white fish which hold up to heavy battering and frying. 
Serve with lime wedges, tartar sauce and of course fries. Enjoy with a pint or two. Cheers.

Beer battered Cod

1 1/2 lbs firm fleshed white fish (I used cod)
Corn starch for dredging
2 cups flour
2 tsp baking powder
Salt and pepper
Cayenne pepper
1 bottle brown beer, cold
  1. In a bowl, whisk together the flour, baking powder, salt, pepper and cayenne pepper. 
  2. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. This batter can be made up to 1 hour ahead of time. 
  3. Heat oil in a pan to about 350 F. Lightly dredge fish strips in cornstarch. 
  4. Dip the fish into batter and carefully immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Do not overcrowd the pan, work in small batches. 
  5. Drain fish on a rack. Serve with fries and tartar sauce. 

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