BEER-BATTERED FISH + CHIPS = THE ULTIMATE TREAT YOURSELF DINNER
There's nothing super crazy about this recipe, but when you do it right, it's absolutely perfect. For optimal crispiness, here's what to remember:
- Let the batter sit for 10 minutes before dredging the fish. This activates the batter and is what helps it puff up when it fries.
- Dry your fish with paper towels before dredging (just like you would for fried chicken).
- Don't overcrowd the pot! If you add too many pieces, the temperature of your cooking oil will drop and your food won't fry thoroughly; your fish will also end up absorbing a bunch of oil and be soggy, not crisp.
Yields: 6 servings
Prep Time: 10 mins
Total Time: 40 mins
- 200 g
- 1/2 tsp.
Old Bay seasoning
large egg, beaten
- 900 g
cod, cut into 12 pieces
freshly ground black pepper
vegetable oil, for frying
lemon wedges, for serving
- In a large bowl, whisk together flour, 1 teaspoon salt, and Old Bay, then whisk in beer and egg. Let sit for 10 minutes.
- Dry cod with paper towels and season with salt and pepper.
- In a large pot over medium heat, add enough oil to come up 3 inches and heat to 190°C. Working in batches, coat cod in batter then carefully drop in heated oil. Fry until golden and fish is cooked through, 5 to 6 minutes, flipping fish halfway through. Remove and place on a paper towel–lined plate and season with salt.
- Serve with lemon wedges.