In honor of the courageous vote by our friends across the pond in Britain yesterday (Brexit wins!) we’ve shuffled our rotation this morning to post an Americanized version of Beer Battered Fish and Chips.
Since I was a wee child eating fresh fish fried in cast iron over the ancient gas cookstove in my grandparent’s fish camp on the Texas coast, I’ve had a hankering now and then for really good fried fish. It helped immensely that the fish we ate back in the day were swimming hours before hitting the table, that and the fact they were prepared simply by a master of homespun seafood goodness – our MawMaw.
Fish and chips done well can be a meal fit for royalty; even if it’s not the easiest thing to do at home. For years we’ve taken to using a dutch oven set on a gas grill or camp stove on the deck, alleviating concerns some (SWMBO) have about ‘frying fish stinking up the house’ on a hot summer’s day.
We’re also fairly lax about what beer to use, not typically stocking British beers in our larder, and have noted that Shiner Bock makes a damn fine beer batter. Two pro tips for this one – double cook those fries / chips as noted to get the best result, and flour your fillets before battering – it helps the batter cling better and produces a super crunchy crust.
6 cod, haddock or tilapia fillets
2 cups flour + more for dusting fillets
1.5 tsp bicarbonate of soda
1 bottle beer (Shiner Bock for us of late)
Juice of one lemon or 1 tbsp malt vinegar
Salt and pepper to taste3-4 lb potatoes, prepped
Cooking oil of choice
Mix up your beer batter. Combine the flour, soda, salt and pepper in a large bowl, whisk in the beer until smooth. Mix in the lemon juice or malt vinegar. Let rest for at least 20 minutes.
Dust the rinsed and dried fillets with a bit more flour (or cornstarch if you’d prefer); leave them in the flour until ready to dip.
Heat the oil to 325 and fry the potatoes for round one (4-5 minutes) until soft but not colored; drain.
Raise the oil temperature to 350. Now dip the fillets one at a time into the batter and carefully lower into the hot oil; add the remainder of the fillets one at a time, adjusting the heat to keep the oil at 350. Pending thickness you’re looking at anywhere from 6-10 minutes for the cook. Remove as done and hold in a prewarmed 200 degree oven.
Now raise the oil temp to 375 and finish the chips / fries until crisp and golden brown.
Serve everything hot with a good malt vinegar (or tartar sauce, though you won’t find that across the pond so my Brit friends insist) and a cold beer.
Enjoy.
