Monday, May 25, 2009

Fish n Chips

Does beer battered fish sound good to you? Of course it does! It doesn't become a classic favorite of the UK for nothing!

Fish n Chips

4 fillets white fish

salt and pepper
1 cup flour (for dry coating)
Oil for frying
2 cup flour
Old bay seasoning
1 egg, beaten
1 beer

Mix your beer batter up first. Season the flour with Old bay seasoning. Flour should be well seasoned, but not too dark. Add 1 beaten egg. Whisk the batter while slowly adding beer. You might not need the whole beer, you might need a little extra. The consistency of the batter should be kind of thick - somewhere between a smoothie and a milk shake.

Heat your oil to about 325-350 degrees. If you have a deep fryer, it makes your job much easier and the fish will probably come out nice and crispy.

If you don't, that's OK. Just heat about 1 inch of oil in a heavy bottom skillet. I like to use a pan with high sides to keep any splatters from getting everywhere. Measure the temperature with an oil thermometer, or if you don't have one, sprinkle a drop of water in the oil. If it sizzles nicely, the oil is ready.

Rinse fish fillets in cool water and pat dry with paper towels. Cut into smaller portions if desired. Season both sides with salt and pepper. Coat each piece with a dusting of dry flour. Then dip into the beer batter. Let the excess drip off. Carefully drop into the oil.

Repeat until the pan is full of fish, but not overcrowded. Allow to cook for about 3 mintues on each side or until done in the middle and golden brown. Remove fish and allow to drain on paper towels. Cook a second batch if needed.

Serve with lemon, tartar sauce, malt vinegar, ketchup, french fries, cole slaw, peas, etc.