With all of our St. Patrick’s Day celebrations, and Good Friday coming up, I wanted to share one of my favorites – Beer Battered Fish and Chips. Since moving from the ocean, it’s been hard to find fresh, wild caught fish, so when I saw wild cod on sale, I took full advantage and made these Fish and Chips with one of our favorite local beers.
There isn’t anything quite like GOOD fish and chips. Growing up, there was a place on the lake that was known for their fish and chips – Hutches. It was one of my favorite places to go. There was car shows there, the lake and beach, games to play, and of course, the fish and chips! As I grew older, my Grandma and I would go to Hutches and it made everything in life seem so simple, like I was a kid again – at least in that moment.
If you’ve been following Mom’s Bistro for a while, and saw the Beer Passport that I made D.J. for our anniversary, you’ll know how much we enjoy going to some local breweries, and trying new beer. We had some Breckenridge Avalanche beer in our fridge, and decided to use that for the fish and chips – good choice!
Beer Battered Fish and Chips really doesn’t take long to make at all, and you can make as much or as little as you want!
6, 5oz filets cod or other firm white fish
1 cup flour
1/2 tbsp baking powder
1/2 – 1 cup corn starch
1, 12 oz bottle good beer
2 tsp salt
1 tsp black pepper
3-4 russet potatoes, washed, skin on and cut into fries
canola oil, for frying
Preheat oven to 350 degrees and line a baking sheet with a wire rack. Heat deep fryer or a deep pot with oil to 375 degrees.
Soak cut potatoes in a large bowl filled with cold water, and use your fingers to toss the potatoes around. Let potatoes soak in cold water while you prepare the fish.
In a large bowl mix flour, spices and baking soda together. While whisking, pour in beer, and whisk until smooth. Place in fridge for at least 15 minutes. Pour corn starch into a shallow bowl.
Lightly dredge each fish in corn starch filet and set aside.
Drain potatoes, and dry thoroughly on a clean kitchen towel. Turn up heat, and working in batches, cook fries until golden brown, about 5-7 minutes. Drain and add to baking sheet. Season with a sprinkle of salt and place in oven.
When fries are done, turn up heat to 400 degrees. Dip cod in prepared batter, and carefully drop into hot oil. Make sure not to over crowd the pot, or you’ll have mushy fish. Fry, turing once with tongs or a slotted spoon for 3-4 minutes.
Remove from oil with a large slotted spoon, season with salt and put in the oven with fries. Continue cooking fish one or two filets at a time.
Remove fish and fries from oven, and serve with malt vinegar.
For the FREE printable version of this recipe to add to your collection, click the link below for a PDF version.