Beer-Battered Fish and Chips
I had a craving for fish and chips today. There’s always plenty of beer in my house during football season, so I made beer-batter for the fish. I used many different types of beer for this recipe, but liked Samuel Adams the best. You can use the beer of your choice, just make sure it is cold. I served the beer-battered fish with french fries, tartar sauce, and cole slaw.
You can also make Beer-battered fish burger! Just cut the fish thinly and fry the same way. Then assemble the fried fish on buns with iceberg lettuce, cheddar cheese, and tartar sauce.
This recipe makes about 2 servings
- 8 oz cod fillet (about 200g)
- 1/2 cup flour
- 1/2 teaspoon old bay seasoning
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/2 cup cold beer
- French Fries (frozen or fresh cut)
For the Tartar Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon minced onion
- 1 tablespoon sweet relish
- Make tartar sauce. Combine the mayonnaise, onion, and sweet relish in a bowl and mix well. Chill for at least an hour.
- Pre-heat deep fryer. When ready fry the french fries.
- Cut the cod fillet into strips (about 1 to 1 1/2 inches wide). Mix the flour, old bay seasoning, chili powder, salt, and pepper in a mixing bowl. Then add the cold beer and mix well.
- Dip each fish strip in the beer batter and deep fry until golden brown (about 2 minutes). Serve with french fries and tartar sauce.