Beer Battered Fish and Chips


For the Fish

  1. 1 lb. of white fish: haddock, pollock, or cod
  2. 2 cups of flour
  3. salt and pepper
  4. 1 teaspoon onion powder
  5. 10 oz. of dark beer
  6. 4-5 cups of vegetable oil

For the Chips

  1. 3 large Russet Potatoes
  2. salt



1. Cut potatoes into thick, short strips.
2. Place the strips in cold water. Stir around and drain off the starchy water. Fill bowl with water once more. Let the potatoes sit for a minimum of half-hour.
3. Drain the potatoes and dry fully.
4. Heat the oil to three hundred degrees and blanch the potatoes in batches, they must not be brown at this time. Drain potatoes on towel.
5. Raise the warmth of the oil to four hundred degrees and fry the potatoes once more, now for regarding three minutes, till terribly tender, place on a towel to dry. Sprinkle with salt. you'll keep hot in an exceedingly three hundred degree kitchen appliance.


1. Cut the fish into strips.
2. combine one cup of flour with the onion powder, and a few salt and pepper.
3. combine the opposite cup of flour with salt and pepper and also the brewage. Heat the oil in an exceedingly giant dutch kitchen appliance
4. Dip the fish into the dry flour 1st and coat.
5. Then read the brewage batter and coat fully.
6. Fry the fish within the oil, dipping the fish 1st so fully submersion.
7. once golden on one facet, flip over. It ought to take regarding two minutes per facet.
8. Drain the fish on a towel.
Serve with sauce and malt vinegar!


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