Saturday, March 5, 2011

The Arrogant Chef's Fish and Chips

One of my favourite meals is fish and chips. The key is the beer batter and this one is very good. The recipe as written produces a very thick batter that really puffs up in the deep fryer. I always add a little more beer to thin it out a bit. Takes a bit of practice to adjust the batter to personal preference. Oh and be sure to use pastry flour it really makes a difference. As far as the fries, I use russet potatoes, unpeeled which I hand cut. I deep fry for about 10 minutes at about 320F and then I take them out and put them in the fridge for about two hours. The second frying is done at about 375F for about 3-4 minutes. This double fry method makes great french fries. Serve this up with a premium beer and your favourite tartar sauce and you have a great meal.

Beer Batter for 2 Servings


1 egg
1/4 cup beer
1/2 cup milk
1-1/3 cups pastry flour
1 teaspoon baking powder
1/8 teaspoon baking soda
2 teaspoons cornstarch
salt to taste
ground black pepper to taste
1/8 teaspoon garlic powder
1/2 pound haddock fillets
deep fryer and vegetable oil for frying
In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.

In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.

In an electric deep fryer, heat oil to 375 degrees F (190 degrees C).

Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. Serve.

No comments: