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This is an English staple and delicious as well, if you don't mind deep-fried foods and plenty of starch! I'm not advocating that this become a staple in your diet, but in moderation it's a wonderful alternative to your meal selections.
The key to good fish 'n chips is the fish, which is Cod. It's the star of the show, so always buy it fresh and get portions that are 1"+ in thickness. You want nice and chunky pieces. It is important to note that the Cod should be as dry to the touch as possible, so pat them dry with paper towels. This allows the batter to properly adhere.
Coat your fish in the batter, let the excess drip off, and deep-fry them a few pieces at a time. Once the batter turns to a golden-brown they're done. This only takes a few minutes. I usually have my French Fries done before I deep-fry the Cod as I can keep them warm in a pre-heated oven. You can do it in reverse, if you so wish.
Beer Batter
1 1/4 cup of All-purpose Flour
1/2 tsp Baking Powder
1 tsp Salt
1 large Egg (separated)
1 standard bottle of beer
Sift dry ingredients into an appropriately sized vessel
Add the Yolk of the separated egg and of course the beer.
Whisk until smooth
Whisk the Egg White to Soft Peaks and FOLD into the batter.
Refrigerate for about a half-hour
Serve with tartar sauce or condiment of your choice.
Cheers!
The key to good fish 'n chips is the fish, which is Cod. It's the star of the show, so always buy it fresh and get portions that are 1"+ in thickness. You want nice and chunky pieces. It is important to note that the Cod should be as dry to the touch as possible, so pat them dry with paper towels. This allows the batter to properly adhere.
Coat your fish in the batter, let the excess drip off, and deep-fry them a few pieces at a time. Once the batter turns to a golden-brown they're done. This only takes a few minutes. I usually have my French Fries done before I deep-fry the Cod as I can keep them warm in a pre-heated oven. You can do it in reverse, if you so wish.
Beer Batter
1 1/4 cup of All-purpose Flour
1/2 tsp Baking Powder
1 tsp Salt
1 large Egg (separated)
1 standard bottle of beer
Sift dry ingredients into an appropriately sized vessel
Add the Yolk of the separated egg and of course the beer.
Whisk until smooth
Whisk the Egg White to Soft Peaks and FOLD into the batter.
Refrigerate for about a half-hour
Serve with tartar sauce or condiment of your choice.
Cheers!
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