Beer Battered Fish and Chips
- 2 to 4 potatoes, scrubbed and cut into fingers
- 1 pound fish (cod, halibut, polluck, etc.) 500g
- 1 (12 ounces/355mL) can beer
- 1 egg, beaten until fluffy
- 2/3 cup milk 150 mL
- 1 teaspoon canola oil 5 mL
- 1 teaspoon baking powder 5 mL
- 1/4 teaspoon cayenne pepper 1 mL
- 1/4 teaspoon salt 1 mL
- 1 1/2 cups all-purpose flour 375 mL
- 1/2 cup second flour amount for dipping 125 mL
- 3 cups canola oil for deep frying 750 mL
- Pat potatoes and fish dry with paper towels.
- Heat oil to a frying temperature of 375 degrees F (190 degrees C). To cook potato chips properly, it is important to maintain this frying temperature. You may wish to increase the temperature slightly before adding potatoes as oil temperature will drop when food is added. Fry 5-6 minutes or until golden brown. 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 (375 mL) 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 1/2 cup (125 mL) flour before dipping in batter. Gently place in hot oil to deep fry. Cook until golden, about 6 minutes.
- Remove from oil with slotted spoon; drain on paper towels.
Yield: 4 servings
Nutritional analysis - per serving: Calories 790 Total Fat 39 g Saturated Fat 0 g Cholesterol 105 mg Carbohydrates 75 g Fiber 4 g Sugars 7 g Protein 34 g Sodium 370 mg Potassium 592 mg
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