Beer Batter Fish and Chips
Servings
8servings
Servings
8servings
Ingredients
Fish
For Chips
Instructions
Start Chips
  1. Peel potatoes.
  2. Cut into desired sizes and place in cold water while preparing remaining potatoes.
  3. Drain potatoes and place in pot with fresh cold water covering them.
  4. Bring potatoes to a gentle boil and simmer 3-4 minutes.
  5. Using a large, heavy bottomed pot, heat 2- 3 inches of oil to 325 degrees F.
  6. Drain potatoes well and then pat dry with towel.
  7. Carefully place potatoes in hot oil and cook for about 2 minutes at 325 degrees. Do not brown.
  8. Drain and then set aside while cooking fish.
Beer Batter Fish
  1. To make the beer batter, whisk together the flour, garlic powder, paprika and seasoned salt.
  2. Stir in the lightly beaten egg, then gradually whisk in the beer until the batter forms and is no longer lumpy.
  3. Cover and let rest in refrigerator for 30 minutes.
  4. Cut fish into desired sizes.
  5. Pat fish dry with paper towels and season with salt and pepper.
  6. Dip fish one piece at a time into the batter, then place in 375 degree hot oil.
  7. Cook for 3 to 4 minutes or until the fish is a nice golden brown. (Depending on thickness of fish, this may be longer, be sure fish is fully cooked before removing)
  8. Drain fish well and cover with parchment paper.
  9. Place in warm oven to keep hot.
Finish Chips
  1. Increase the heat of the grease to 400F.
  2. Add potatoes and finish cooking for another 5 minutes or until golden and crisp.
  3. Season with salt if desired before serving warm.
Recipe Notes

Best served with a malt vinegar, though red wine vinegar is an okay substitute. If you must have tarter sauce mix together 1 cup mayonnaise (part yogurt if desired) with 2 tsp finely diced dill pickle, 1 tsp yellow or dijon mustard, 1 tsp lemon juice and salt and pepper to taste.  1 tsp dill is optional.  Mix well and store in fridge for at least an hour before using.