Beer-Battered Fish and Chips
Turn your kitchen into an English pub with this tasty recipe for classic fish and chips.
Canola oil is a great choice for high heat cooking because it has one of the highest smoke points of all commonly used vegetable oil at 468°F (242°C), just a couple of degrees lower then peanut oil’s smoke point.
2 to 4 potatoes, scrubbed and cut into fingers
1 pound fish (cod, halibut, pollock, etc.)
1 (12-ounce) can beer
1 large egg, beaten until fluffy
2/3 cup milk
1 teaspoon canola oil
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
2 cups all-purpose flour - divided use
Canola oil for deep frying
- Pat potatoes and fish dry with paper towels. While potatoes are frying, prepare batter for fish.
- To prepare batter, mix together beer, egg, milk and canola oil. Add baking powder, cayenne pepper, salt and 1 1/2 cups flour all at once, mixing only enough to dampen the dry ingredients.
- Remove potato chips from the canola oil with slotted spoon, drain on paper towels, and season to taste.
- Coat fish pieces in remaining 1/2 cup flour before dipping fish in batter and place in hot canola oil to deep fry. Cook until golden, about 6 minutes. Remove from canola oil with slotted spoon, drain on paper towels.
Makes 4 servings.
Recipe and photograph courtesy of CanolaInfo.org.