Beer battered fish and chips
Fresh flaky cod fried in crunchy beer batter with salty fries and tangy tartar sauce screams summertime. I spent a dozen summers slinging this New England classic at Finn’s in my teens and early twenties and it still brings me back to those summers every time I have it. Pour a beer, heat up some fry oil, and make this iconic favorite at home!
BEER BATTERED FISH AND CHIPS
Oil for frying
2 lbs. cod fillets, skinned
1 12 oz. can of beer
1 cup flour
¾ cup corn starch
1 tsp. baking powder
1 tsp. salt
1 tsp. black pepper
¼-½ cup water
1 bag frozen French fries
Heat about 3 to 4 inches of vegetable or canola oil in a large Dutch oven or fryer to 375 degrees.
Cut the fish into serving size portions, about 5 to 7 inches depending on the thickness.
In a large bowl combine the beer, flour, corn starch, baking powder, salt and pepper and whisk until combined. Slowly whisk in as much of the water as needed to create the consistency of thick pancake batter.
Working in batches, to be sure not to overcrowd the pan, coat the fish in the batter letting some excess drip off. Holding one end of the battered fish, dip in the oil and wave back and forth for 5 to 7 seconds and then let go. This process will help keep the fish from sticking to the bottom of the pan. Cook for 8 to 9 minutes, flipping half way through cooking, until a knife slides in and out easily in the center of the fish.
Drain on a wire rack placed over a rimmed baking sheet. Season with salt immediately.
Place fries in the oil and cook until crisp and golden.
Serve fish and chips with your favorite tartar sauce or my recipe below:
1 cup Hellmann’s Light Mayonnaise
3 Tbs. pickle relish
3 Tbs. capers, chopped
2 Tbs. fresh dill, chopped
1 Tbs. lemon juice
2 tsp. lemon zest
½ tsp. black pepper
For more delicious recipes, check out Pam’s blog https://www.dishofftheblock.com and follow her on Facebook @dishofftheblock and Instagram @dishblock