This post features a recipe on how to make restaurant quality beer batter fish and chips using a beer, flour, paprika mixture.
Beer batter fish and chips take this traditional dish to the next level, providing a crispy, golden crust that encases tender, flaky fish. Let's dive into why you need to try this delicious twist on a classic recipe and what makes it stand out.
Why You Need To Try This Recipe
The allure of beer batter fish and chips lies in its unique texture and flavour profile. The beer in the batter serves multiple purposes:
- Crispiness: The carbonation in the beer creates tiny bubbles in the batter, resulting in a light, airy, and exceptionally crispy coating.
- Flavour: Beer imparts a subtle malty flavour that enhances the overall taste without overpowering the fish.
- Moisture: The beer helps to keep the fish moist and tender during frying, ensuring a perfect bite every time.
What Makes Beer Batter Different from Regular Fish and Chips
The primary difference between beer batter fish and chips and regular fish and chips lies in the batter itself. Traditional fish and chips are typically coated in a simple flour and water batter or sometimes just seasoned flour. While these versions are delicious in their own right, they often lack the same level of crunch and depth of flavour that beer batter provides.
Beer batter, on the other hand, uses beer as a key ingredient, contributing to its unique properties:
- Effervescence: The bubbles in the beer expand during frying, creating a light and crispy crust.
- Complexity: The beer adds a subtle complexity to the batter, enhancing the flavour without being overwhelming.
What Fish to Use for Fish and Chips?
Traditionally, halibut was the go-to fish for fish and chips. However, with the rise in halibut prices, many other fish options have now become popular choices. When choosing the best fish for your fish and chips, consider the following:
- Availability: Choose a fish that is readily available and fresh in your area.
- Flavor Preference: If you prefer a mild flavour, cod or tilapia are excellent choices. For a slightly stronger flavour, haddock or catfish might be better.
- Texture: Look for firm, flaky fish that can hold up well to frying. This ensures that the fish remains intact and delicious inside the crispy batter.
Based on our availabilty we always use tilapia fish.
Conclusion
Selecting the right type of fish is key to making delicious fish and chips. Halibut, cod and haddock are traditional favourites, but options like pollock, tilapia, catfish, and salmon can also yield fantastic results. Experiment with different types to find your favourite, and enjoy the delicious combination of crispy, beer-battered fish with perfectly cooked chips.
How to Make Beer Batter Fish and Chips
Open a can of beer and let it sit for a bit to reduce the carbonation. Meanwhile, cut the fish into long strips and season the fillets with salt and pepper. Set them aside.
Next, combine all the dry ingredients in a bowl and stir well to ensure they are thoroughly mixed. Gradually whisk in the beer until the batter is thick and smooth. Set the batter aside.
Heat oil in a deep frying pan to 375°F (190°C). For stovetop deep frying, I always use a dutch oven pot. Dip each fillet into the beer batter, making sure it is well coated. Carefully lower the battered fish into the hot oil and fry until golden brown and crispy, about 4-6 minutes per fillet. Remove and drain on paper towels.
Serve the fish and chips hot, sprinkled with a little extra salt. Accompany with lemon wedges, tartar sauce, or malt vinegar, and French fries.
Salmon Pot Pie
This post features a recipe on how to make restaurant quality fish and chips using a beer batter mixture.
Beer Batter Fish and Chips
Ingredients
- 1½ pounds white fish fillets (such as cod, haddock, or pollock)
- 1 cup all-purpose flour + extra for coating the fish
- 1 tsp ground paprika
- 1 tsp baking powder
- 1 tsp salt
- 1 cup beer open and sit on counter for 20 minutes
- 1 tsp salt
- vegetable oil
- 3 pounds frozen fresh fries
Instructions
- Heat vegetable oil in a deep fryer or large pot to 325°F (165°C).
- Fry the potatoes in batches for about 3-4 minutes until they are pale and soft but not browned. Remove and drain on paper towels.
- Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2-3 minutes until golden and crispy. Remove and drain on paper towels, then season with salt.
Preparing the Fish
- Pat the fish fillets dry with paper towels and season both sides with salt and pepper.
- In a large bowl, mix together the flour, paprika, baking powder, and salt.
- Gradually pour the beer into the flour mixture, whisking until smooth.
- Dip each fish fillet into some flour until well coated, then submerge the fillet into the batter, allowing any excess to drip off.
- Carefully lower the fish into the hot oil and fry for about 4-5 minutes, or until the batter is golden brown and the fish is cooked through. Fry in batches if necessary to avoid overcrowding the fryer.
- Remove the fish from the oil and drain on paper towels.
- To Serve: the hot, crispy fish with the freshly fried chips. Optionally, serve with lemon wedges, tartar sauce, and malt vinegar.
