Beer-Battered Fish and Chips – TODAY.com


Beer-Battered Fish and Chips

Beer Battered Fish and Chips

Donal Skehan

print recipe

Rating:








( rated)

Cook time:

40 minutes

Prep time:

20 minutes

Servings:

4

This has to be one of my absolute favorite dinners. Don’t be afraid of shallow-frying the fish — once you have a nice high-sided pan and a controlled heat, everything will work out nicely, but do be careful when cooking with hot oil.

Technique tip: Make sure not to overcrowd the pan when cooking the fish as this will reduce the heat. Also, preparing your batter in advance will speed up the process.

Ingredients

  • Chips

    • 2 pounds waxy potatoes, cut into chips
    • canola oil, for deep frying
    • sea salt
    • malt vinegar, to serve
  • Fish

    • 4 skinless and boneless white fish fillets, cut into thick strips
    • 1 cup all-purpose flour, plus more to coat the fish
    • 1 cup cold beer
    • sea salt and freshly ground black pepper
    • canola oil, to fry
    • lemon wedges, to serve

Preparation

For the chips:

Place the potato chips in a large, heavy-based casserole or Dutch oven and pour over the canola oil until it covers them. Place over a high heat and bring to a steady boil. Reduce the heat to medium and cook for 15 minutes before gently moving with tongs to loosen any that are stuck to base. Continue to cook for a further 5 minutes or so or until they turn golden-brown.

Remove with a slotted spoon to a baking sheet lined with parchment paper and season generously with sea salt and vinegar. Keep warm in a low oven.

For the fish:

1. Top the casserole or Dutch oven up with more oil if needed and bring it back to temperature over a medium-high heat. It needs to be very hot when you start to fry.

2. Coat the fish in a little flour, shake off the excess and set aside.

3. Place 1 cup of flour in a large mixing bowl, make a well in the middle of it and pour in a…



Read MoreBeer-Battered Fish and Chips – TODAY.com

Beer-Battered Fish and Chips – TODAY.com


Beer-Battered Fish and Chips

Beer Battered Fish and Chips

Donal Skehan

print recipe

Rating:








( rated)

Cook time:

40 minutes

Prep time:

20 minutes

Servings:

4

This has to be one of my absolute favorite dinners. Don’t be afraid of shallow-frying the fish — once you have a nice high-sided pan and a controlled heat, everything will work out nicely, but do be careful when cooking with hot oil.

Technique tip: Make sure not to overcrowd the pan when cooking the fish as this will reduce the heat. Also, preparing your batter in advance will speed up the process.

Ingredients

  • Chips

    • 2 pounds waxy potatoes, cut into chips
    • canola oil, for deep frying
    • sea salt
    • malt vinegar, to serve
  • Fish

    • 4 skinless and boneless white fish fillets, cut into thick strips
    • 1 cup all-purpose flour, plus more to coat the fish
    • 1 cup cold beer
    • sea salt and freshly ground black pepper
    • canola oil, to fry
    • lemon wedges, to serve

Preparation

For the chips:

Place the potato chips in a large, heavy-based casserole or Dutch oven and pour over the canola oil until it covers them. Place over a high heat and bring to a steady boil. Reduce the heat to medium and cook for 15 minutes before gently moving with tongs to loosen any that are stuck to base. Continue to cook for a further 5 minutes or so or until they turn golden-brown.

Remove with a slotted spoon to a baking sheet lined with parchment paper and season generously with sea salt and vinegar. Keep warm in a low oven.

For the fish:

1. Top the casserole or Dutch oven up with more oil if needed and bring it back to temperature over a medium-high heat. It needs to be very hot when you start to fry.

2. Coat the fish in a little flour, shake off the excess and set aside.

3. Place 1 cup of flour in a large mixing bowl, make a well in the middle of it and pour in a…



Read MoreBeer-Battered Fish and Chips – TODAY.com