Beer-Battered Fish & Chips
These beer-battered fish and chips stay crispy and delicious from the first bite to the last! They are so absolutely delicious and I serve them with salt and vinegar potato chips, but serve with French fries if you prefer! It really does not matter what type of chip you serve because the fish will steal the show.
What you will need:
- Boneless cod loins: I prefer cod, but you could use any thick white fish such as: pollock or haddock. It has to be a thick white fish so it doesn’t fall apart in the batter when frying.
- Fresh or frozen cod loins: I used frozen cod loins in my recipe, sometimes it’s even better because the fish is frozen by the fisherman right on the boat. You never really know how fresh the fish is in the grocery store.
- Tartar sauce: You can certainly make your own, but here’s my favorite from the grocery store: https://amzn.to/2QwTfts
- Cookware- You will need a skillet with high sides, deep fryer, or a dutch oven
- Here is what I used: https://amzn.to/3scZEY3
- Ladle for frying: https://amzn.to/3tqBw5r
- Lager Beer- I used Fosters beer, but any lager will do such as: Pabst Blue Ribbon or Old Milwaukee
Video
All about @melissajorealrecipes, you’re favorite Tiktok chef: Hello my friends and welcome to my first ever blog, but not my first ever recipe! I am a home chef who’s been cooking up a party in my kitchen for 20 years for my family and friends. I learned the love of cooking from my family; mostly my mother and grandmother. I am of Italian descent and food is love. I began sharing my recipes as a Tiktok Chef and quickly gained millions of views and tons of followers due to my FLAVORFUL easy, quick recipes! My followers and fans absolutely love my easy chicken recipes, weeknight dinners, and of course, my Italian food! My recipes are tried and true and will surely become family loved in your household as well! I will show you how to prepare a meal in one minute and most of my recipes only take about 15-30 minutes to prepare! I am so happy you are here! Welcome to the BOOM!
Beer-Battered Fish and Chips
Ingredients
- 4 or so pieces of boneless cod loins any white fish
- canola or vegetable oil for frying
batter-
- 1 cup of self-rising flour
- 2 tbsp of cornstarch and a pinch of baking powder,
- 1 cup of beer I used Fosters
for dredging fish-
- enough cornstarch to coat the fish about 1 cup,
- 2 tbsp of Tony’s Creole 1 tsp of garlic powder,
- 1 tsp of onion powder and black pepper to taste
- canola oil enough to fry (Fry at 375 degrees)
- have tartar sauce and your favorite chips or french fries ready!
Instructions
- pat your cod loins dry and cut them lengthwise if they are thick
- season with salt & pepper
- Prepare your batter by mixing the self-rising flour, cornstarch, and baking powder in a bowl. Whisk. Then place the bowl in the freezer until you’re ready to add in the beer then fry. (Keep the beer cold, too)
- heat up canola oil on medium high heat (enough oil to fry the fish)
- for dredging add cornstarch and all of the seasoning. whisk.
- dredge your fish in the cornstarch mixture then shake of excess and place on rack
- when you’re ready to fry, pull out the bowl from the freezer and begin adding the cold beer while whisking. it should be the consistency of pancake batter. (adjust to your liking)
- dip the fish in beer batter, allow the excess to drip off, then add to the frying pan in the hot oil
- fry about 3 minutes per side/ flip when golden brown
- do not overcrowd the pan.
- serve with tartar sauce & your favorite chips or french fries
Notes
- Keep your batter chilled in the freezer (the dry ingredients whisked together) right up until you are ready to coat and fry
- Add your cold beer into the dry batter ingredients right before you are ready to fry
- Make sure to pat your fish completely dry before you do ANYTHING. If you bought it frozen, then thaw according to the packaging completely. Then pat the cod loins dry with a paper towel
- Dredge your fish in cornstarch before you dip into your beer batter
- Keep your lager beer cold before you use it for the batter
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