Guinness-Battered Fish and Chips
The Irish love nothing more than heading to the “chipper” for fish and chips, whether it’s the famous Dublin shop Leo Burdocks or your local chipper there’s nothing like chomping down on a fish and chips
By Dustin Miller on Mar. 22, 2016
- 2 cups Guinness beer
- 1 tsp. baking soda
- 1 tsp. salt
- ½ tsp. ground black pepper
- 1 egg
- All purpose flour
- 8 – 3 oz. cutlets of Pollack, Cod or Haddock, boneless, sliced on bias
- In large mixing bowl, add beer, baking soda, salt, pepper, and egg.
- With a whisk, slowly add enough flour until the batter is thick, not runny and adheres to a wooden spoon.
- Heat oil in a deep fryer or in a deep sided sauté pan to 350 degrees.
- Dredge fish in flour, shaking off excess and dip in batter, covering all sides of fish
- Holding battered fish, gently dip into hot oil, holding halfway in, wait 15 seconds and drop into oil.
- This will prevent the fish from sticking to the bottom.
- Flip fish over when brown on one side and cook altogether about 6-8 minutes, depending on the thickness of fillets.
- The fish should be all one color all the way thru or 140 degrees internal temperature.
- Serve with tartar sauce and French fries
VIDEO: Tips for Making the Perfect Beer-Battered Fish
You love fish and chips! So do we! Now make them at home with these great tips! And adding a little beer to the batter makes them that much more delectable.
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