ENGLISH STYLE BEER BATTERED FISH

Growing up we rarely went out to eat but when we did we had our special go-to places. One of them was H. Salt Fish and Chips. Boy did I love when my dad would bring home the crispy fried cod with fries and small cups of malt vinegar! 

 

As an adult I had the wonderful opportunity to take my daughters to England where we experienced first-hand true English fish and chips. Oh, it was even better than I remembered - it was light and crispy on the outside and on the inside the fish was white, moist and flaky. Like my childhood memories the blokes in England served it with the malt vinegar and it gave it that extra kick of malted barley (kinda like beer). And they really did serve it in a newspaper!

 

The fish is not difficult to make and you can have it done in under half an hour with items you probably have on hand.

Dredge your fish pieces.

Mix up the batter: flour, salt, baking powder and beer.

Dip the pieces in the batter and place into hot oil – cooking 3-4 minutes flipping and cooking another 3-4 minutes.

 

Drain on paper towels (or clean newspaper

if you’re feeling English) and serve right away. 

Yields 4-6 servings

 

INGREDIENTS:

1 ½ pounds cod (or other firm white fish)

1 cup all-purpose flour (plus some for dredging)

1 teaspoon salt

1 teaspoon baking powder

1 ½ cups lite beer (can substitute carbonated water but lacks same flavor)

oil for frying (vegetable or canola)

 

PREPARATION:

• Cut fish into desired size pieces (I like as close to 2” x 4 ½”)
• Pour dredging flour on a flat plate (about ¾ cup) – dredge all the fish pieces shaking off any excess flour.
• In a large skillet pour in about 1” of oil and begin to heat to 375 degrees.
• In a medium mixing bowl combine flour, salt, baking powder and beer. Mix thoroughly.
• Dip dredged fish into batter and then gently place into skillet with hot oil.
• Fry the fish for 3-4 minutes on each side (until nice and golden brown). 
• Place done fish on paper towel (or clean newspaper) and serve immediately.

 

SERVING SUGGESTIONS:

Serve with oven fries or French fries (chips).

Make onion rings or zucchini rounds with any left-over batter.