Fish n Chips Batter Recipe
Beer Batter
I 1/4 cup all-purpose flour (I used 3/4 all purpose and ½ Kentucky seasoned flour)
1 tablespoon Paprika
1 teaspoon Salt
1/2 teaspoon Black pepper
1 egg
1 12oz can or bottle of beer
1 teaspoon baking powder
Extra flour to coat fish
Pour the beer into a large mixing bowl. Mix in the egg. Add the Paprika, Salt, Pepper, baking soda and flour - stir with a whisk until it’s all mixed together and a semi-thin batter is formed. Let it sit for about a half hour or so at room temp. You can also make this in advance and put it in the fridge…just make sure you mix it all up again before using it. I used about ¾ lbs of Haddock, but cod or halibut is great too.
I deep fry it in my wok - filled it with enough Peanut oil to cover and float (about 4”) Oil should be around 365 degrees. I really like Peanut oil to deep fry but vegetable/canola or whatever you have on hand is fine also (except Olive).
Place some flour on a plate and lightly coat your fish. Dip it into the batter and carefully drop it into the hot oil. (the flour helps the batter stick to the fish). Fry the fish - turning once until both sides are golden brown.
When making this combo…I start out by par-frying my French-fries (just until they are ready to brown) and removing them to a plate lined with paper towels to absorb the grease. I then fry the fish/onion rings and put them into a 300 degree oven on a broiler pan to keep everything hot and crispy. At this point I return the fries into the hot oil to brown them. This just really makes them so crispy and they’re also nice and hot like the rest of the meal.
Sprinkle with Malt Vinegar and enjoy!
I 1/4 cup all-purpose flour (I used 3/4 all purpose and ½ Kentucky seasoned flour)
1 tablespoon Paprika
1 teaspoon Salt
1/2 teaspoon Black pepper
1 egg
1 12oz can or bottle of beer
1 teaspoon baking powder
Extra flour to coat fish
Pour the beer into a large mixing bowl. Mix in the egg. Add the Paprika, Salt, Pepper, baking soda and flour - stir with a whisk until it’s all mixed together and a semi-thin batter is formed. Let it sit for about a half hour or so at room temp. You can also make this in advance and put it in the fridge…just make sure you mix it all up again before using it. I used about ¾ lbs of Haddock, but cod or halibut is great too.
I deep fry it in my wok - filled it with enough Peanut oil to cover and float (about 4”) Oil should be around 365 degrees. I really like Peanut oil to deep fry but vegetable/canola or whatever you have on hand is fine also (except Olive).
Place some flour on a plate and lightly coat your fish. Dip it into the batter and carefully drop it into the hot oil. (the flour helps the batter stick to the fish). Fry the fish - turning once until both sides are golden brown.
When making this combo…I start out by par-frying my French-fries (just until they are ready to brown) and removing them to a plate lined with paper towels to absorb the grease. I then fry the fish/onion rings and put them into a 300 degree oven on a broiler pan to keep everything hot and crispy. At this point I return the fries into the hot oil to brown them. This just really makes them so crispy and they’re also nice and hot like the rest of the meal.
Sprinkle with Malt Vinegar and enjoy!