Make It Tonight: DYI Beer Battered Fish & Chips

March 6, 2018

There are certain dishes people tend to not make at home, but save for eating out — fish and chips is one of them. Unless you’re comfortable with frying at home, the process can be daunting, but in fact this is real fast food; whisk together a quick batter, and douse thin whitefish filets before frying them quickly in an inch or two of oil in a heavy pot until golden. No need for a deep fryer! If you like, you can go ahead and complete the combo by cooking up some hand-cut French fries while you’re at it. Considering the cost of fish and chips at any restaurant, making your own is a far more affordable alternative, especially if you have a family to feed. 

Beer Battered Fish & Chips
Serves 4

To make your fish extra awesome, the "King of Fish" Batter Mix from Billingsgate Fish Co. comes pre-seasoned and can be used in place of the flour here — it’s available in the seafood section of Calgary Co-op stores. 

1 cup all-purpose flour, divided
1-1/2 lb. cod or haddock filets
salt
3/4 cup cold pilsner or pale ale
canola oil, for cooking
coarse salt

Put 1/4 cup of the flour into a shallow dish. Cut the fish fillets diagonally into 1-inch-wide strips. In a medium bowl, whisk together the remaining 3/4 cup flour, a pinch of salt and the beer — you should have a mixture with the consistency of pancake batter.

In a shallow, heavy pot, heat a couple inches of oil until it’s hot but not smoking — a scrap of bread dipped in should sizzle, and, if you use a thermometer, it should register about 350°F. Pat the fish dry with paper towel and dredge in the flour, shaking off the excess. Dip a few pieces at a time in the batter to coat, and gently lower into the oil. Cook, turning as needed, for 4-5 minutes, until the batter is deep golden and the fish is cooked through. Transfer to paper towels to drain and cool slightly, sprinkling with salt. Serve immediately. 

- Julie

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