Last updated on August 8th, 2017 at 11:37 am
Homemade Fish and Chips made with beer battered haddock. Simply delicious!
I don’t normally make fish and chips, but every once in awhile I crave something I don’t usually eat. Today was one of those days. I have to tell you though I was a bit shocked at how expensive haddock was. If you’re watching your budget, perhaps cod would be a cheaper option for this recipe.
Anyway regardless of the price, fish and chips is very popular especially in the United Kingdom. They probably don’t use haddock. 🙂 The fish is battered and deep fried. The batter in this recipe is made with beer, so it tastes amazing. It turned out crispy and you must squeeze lemon on it, it’s just fantastic. Like I said it’s not something I have often, since it’s not very healthy, but when you like a treat, it’s a good one.
I didn’t have a recipe for this so I found this recipe on the foodnetwork website, and it’s Alton Brown’s recipe. He’s one of my favorite chefs on that network, and everything I’ve tried from him is delicious.
As usual he did not dissapoint with his fish and chips recipe.
Fish and ChipsPrint Pin Rate
For the Fries
- oil for frying
- 4 large russet potatoes
- Heat oven to 200 F degrees.
- Cut the potatoes into thin slices using a V-slicer. Place in a large bowl with cold water.
- In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes.
- Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.
- Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.
- Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.