How to cook Beer-Battered Fish and Chips
- 2 pounds cream dory* fillets no more than 3/4 inch thick, cut into serving-size pieces
- 2 cup all-purpose flour
- 1 cup stout beer (I used Guinness)
- Salt and pepper to taste
- 1 teaspoon instant dry yeast
- 2 cup cooking oil for deep-frying
- French fries, to serve
- Dipping sauce made with equal amounts of mayo and ketchup, to serve
- Place the flour in a bowl. Make a well at the center and pour in the beer.
- Mix to make a rather thin batter with the consistency of pancake batter. You may need to add more flour or beer to get the right consistency.
- Add salt and pepper. Stir in the yeast. Leave for the yeast to become active, about 30 minutes.
- When the batter is almost ready. Start preparing the fish. Dab with paper towels to remove excess moisture as the batter will not stick properly to the fish if it is wet.
- Heat the oil. Dip each piece of fish fillet in the batter.
- Fry until golden, flipping over for even cooking. This should take about 1 or 2 minutes for each side.
- Remember not to overcrowd the pan. Fry only one or two pieces at a time.
- As each piece of fish cooks, scoop out of the oil and transfer to a plate lined with paper towels to get rid of excess oil.
- Arrange the fish and chips on a plate. Serve at once with the mayo-ketchup dip on the side.
The Beer-Battered Fish and Chips
recipe easy to cook and so good!
* You might want to use a firmer fish like maya-maya (snapper), lapu-lapu (grouper), tilapia, talakitok (trevallly) or any firm-fleshed, mild-tasting fish.
This recipe for Beer-Battered Fish and Chips serves/makes: 4 servings
The Beer-Battered Fish and Chips recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Various Fish
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Preparation Method: Deep Fried
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