Fish and Chips!!!!! It's national beer day and we decided to celebrate with beer battered fish. We aren't usually huge fans of fried foods but this batter is so light and crispy it doesn't weigh you down the same way. The important step with frying is to make certain the oil is hot enough. You want the batter to crisp immediately and not soak in any additional oil.
We partnered with homemade tartar sauce and malt vinegar. What's your favorite condiment for fish and chips?
INGREDIENTS
For the Fish:
3/4 c all-purpose flour, divided
3/4 c cornstarch
1/2 teaspoon smoked paprika
Sea salt, to taste
1/3 cup beer, cold
1/3 cup sparkling water, cold
4 (7-ounce) cod, thoroughly dried
oil for frying
DIRECTIONS In a bowl mix the 5 T flour with the cornstarch, baking powder, and smoked paprika. Add the beer and the sparkling water to the flour mixture and stir until batter is smooth. Cover and let batter rest in refrigerator. Heat oil in deep pan until it reaches 350. Once batter has rested, place the 2 tablespoons of flour reserved from the batter mix onto a plate. Coat each fillet in the flour and shake off any excess. Dip into the batter, coating the entire fillet. Carefully lower each fillet into the hot oil. Fry until the batter is crisp and golden, turning the fillets halfway through. Once cooked, remove the fillets from the hot oil and drain on wire cooking rack.