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Crispy Beer Batter Fish & Chips – Food Wishes

September 13, 2019


hello this is chef john from food wishes
comm with crispy beer batter fish and chips
that’s right anybody can do a beer batter fish that stays crispy for a few
minutes but I’m sorry for me that is just not long enough okay not to sound
too high-maintenance but I kind of want my crispy fried fish to stay crispy
throughout the entire eating process and by the way it’s always a nice thing when
the recipe that provides the best results also just happens to be the
easiest recipe which is the case here so with that let’s go ahead and get started
with our batter and that’s gonna begin with one cup of self-rising flour which
is nothing more than regular flour that’s milled with baking powder and
salt and as usual I will tell you how to mix up your own in the blog post which
is super easy and only takes a second and then to this flour we’re also going
to add about two tablespoons of rice flour or if you want some other kind of
non wheat flour okay some people like cornstarch some people like potato
starch which will also work but I like the rice flour and then last but not
least I’m also gonna add in a little extra touch of baking powder and even
though our self-rising flour already contains baking powder I do like to add
just a little bit more and that’s it we’ll take a whisk and give this a mix
until we have everything thoroughly combined and that is now ready to finish
off by stirring in our beer which by the way I’m going to wait to do until I’m
ready to use this and because one the secrets here is keeping the batter as
cold as possible what we’ll do is transfer these dry ingredients into the
freezer and we’ll leave this in there until we’re ready to mix in our beer and
then once that’s set we can move on to prep our fish and today I’ll be using
some beautiful frozen cod which I gently defrost it overnight in the fridge and
if we are going to use frozen fish or any fish for that matter we want to make
sure to get it as dry as possible okay so use some paper towels and blot off
any excess moisture and then what we’ll do once our fish has been thawed and
dried is possibly cut it down the middle to make to approximately one inch thick
strips sure we could have just fried this as is but by cutting it not only
will cook faster but we’re also increasing our surface area which means
that much more crispy coating and then what we’ll do once that’s cut is go
ahead and dust those in a little bit of seasoned rice flour be
for they go in the batter and what this is gonna do is absorb any of that last
moisture on the surface and then once that’s been lightly dusted and we shake
off the excess what we’ll do is transfer it onto some crinkled up foil and this
is just gonna serve as sort of a drying rack for that fish okay so that’s gonna
let some air circulate underneath and we will have less chance of a soggy bottom
oh by the way I’m just seasoning with a little bit of salt but if you did want
to sneak in some spices like curry powder chili powder etc this would be a
great step to do that but anyway we’ll go ahead and dust our fish in the rice
flour along with like I said any other seasonings we want and then because we
want to keep everything cold well transfer that into the fridge until
we’re ready to use it and that’s it once our fish is prepped in our oils hot we
can pull our dry ingredients either freezer and finish this batter off by
pouring in some beer and for this I recommend a nice inexpensive lager style
okay I have one imported from Australia in large blue cans but really any cheap
lager is gonna work and that’s because you’re more affordable can beers are
gonna be nice and light in color and taste not to mention have a nice high
level of carbonation and all we’re gonna do is whisk it enough until it’s as
thick or as thin as we want okay so I’ll start with a nice big splash and I’ll
give it a stir and then I’ll decide if I need more which I did and what I’m going
for is something similar to a nice thick pancake batter all right keep in mind
the thicker the batter the thicker the coating once it’s fried and since
personally I want a nice thin crispy coating I tend to go for a thinner
batter and I’m actually gonna grab a spoon so you can get a good look at what
I’m talking about okay so make it thicker if you want but
I generally shoot for something that’s just gonna coat the fish and by the way
I mentioned keeping everything cold as a key so if you’re not gonna use this
right away pop it in the fridge or keep it on a bowl of ice but I was starving
and ready to fry so I’m going to transfer in two pieces of my nice cold
dry fish into the batter and then once those are nicely coated we’ll go ahead
and lift them out letting most but not all the batter drip off which plane we
will carefully transfer that into some 375 degree oil and by the way I did that
first piece wrong because we don’t want the oil splashing towards us so place it
in like this so it splashes away from and then what we’ll do after making sure
those aren’t sticking together let’s let them fry for about three to four minutes
or until they’re crispy and beautifully golden brown and there are some things
we deep-fry that about halfway through we can kind of tip them and flip them
over but fried fish isn’t really one of them
so don’t worry about trying to turn them over they can just cook with that same
side down although sometimes to hedge my bets I will give them a little dunking
for a few seconds but anyway like I said we’ll let those go for about three or
four minutes or until they look a little something like this
at which point we’ll fish those out and let those drain for a few seconds on
some paper towel and as you can hopefully see this recipe really does
produce a gorgeous piece of fried fish which we will want to serve immediately
on top of either some french fries which people in certain places call chips or
on real actual chips and as you can see I’ve lined the bowl with some newspaper
and a little bit of an homage to actual fish and chips
speaking of which because malt vinegar is often served with the fried fish
I actually went with salt and vinegar potato chips and that’s it before I tuck
in I went ahead and tucked in a little bit of tartar sauce in a wedge of lemon
which is not traditional with regular fish and chips but is very very very
traditional with Western New York fish fries which is what I like to
pretend this is and by the time I did that it had been about 10 minutes is’s
came out of the fryer but it was still crispy as you’ll hear when I bite oh yeah and what I find amazing with
this recipe is that we’ve achieved this level of Chris penis with such an
incredibly thin coating I mean it’s barely there in fact this might even
qualify as a low carb recipe oh and by the way as I was taking this next bite I
thought to myself I’m gonna stop and take some pictures of the cross-section
which is why you’re about to see me pinch off a jagged piece of the coating
which as I was doing I realized would look weird on camera so just something I
wanted to mention because that would have kept a few people up wondering why
did he pinch that fish dick and of course it’s probably really obvious but
I’ll tell you anyway just because I use Cod for this doesn’t mean you have to
I mean you are after all the Arthur Treacher’s of what sea creatures this
features and virtually any fish or seafood will work with this technique
but anyway I went ahead and finished that first piece and I went ahead and
grabbed the second and even though it had been quite a while since this came
out of the fryer it was still just as crispy as my first bite so I just
absolutely love this formula oh and let me give you a little tip here whether
you’re gonna use a tartar sauce or some other sauce you want to go ahead and
apply that to each bite all right don’t just slop it all on
there at once otherwise everything is gonna get soggy all right so the method
we want to use is the bite sauce white sauce white sauce
whoop sorry it’s actually the other way around it’s sauce white sauce white
sauce white and that will help preserve the Chris penis but anyway that’s it my
favorite method for doing beer battered fish whether you’re going to serve yours
on regular chips or the British style potato chips which are actually french
fries which are really actually Belgian fries but the point is no matter what
you serve this on I really do hope you give it a try soon so head over to food
which is calm for all the ingredient amounts of Martha as usual and as always
enjoy you you

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