Super Easy Beer Battered Fish and Chips Recipe! This fried cod comes out super crispy and golden from www.pinterest.com
Description
Fish and chips are a classic British dish that has become popular all over the world. While the traditional recipe uses beer in the batter, this version is alcohol-free and easy to make at home. Crispy on the outside and tender on the inside, this fish and chips recipe is perfect for a family dinner or a casual meal with friends.
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
- 1 lb white fish fillets (such as cod or haddock) - 1 cup all-purpose flour - 2 tsp baking powder - 1 tsp salt - 1/4 tsp black pepper - 1 cup milk - 1 egg - 2 lbs potatoes - vegetable oil for frying
Equipment
- Large mixing bowl - Whisk - Deep-fry thermometer - Large frying pan - Slotted spoon - Paper towel
Method
1. Preheat the oven to 200°F to keep the cooked fish and chips warm while frying. 2. Peel and slice the potatoes into thin strips, about 1/4 inch thick. 3. Rinse the fish fillets and pat them dry with paper towels. 4. In a large mixing bowl, whisk together the flour, baking powder, salt, and pepper. 5. In a separate bowl, beat the egg and milk together until well combined. 6. Pour the egg mixture into the flour mixture and whisk until smooth. 7. Heat the vegetable oil in a large frying pan over medium-high heat until the oil reaches 375°F on a deep-fry thermometer. 8. Dip the fish fillets into the batter, making sure they are well coated. 9. Carefully place the fish into the hot oil and fry for 4-5 minutes, or until golden brown and crispy. 10. Using a slotted spoon, remove the fish from the oil and place it on a paper towel to drain. 11. Add the sliced potatoes to the hot oil and fry for 4-5 minutes, or until golden brown and crispy. 12. Using a slotted spoon, remove the potatoes from the oil and place them on a paper towel to drain. 13. Season the fish and chips with salt and serve hot.
Notes
- Be sure to pat the fish fillets dry with paper towels before dipping them in the batter to avoid excess moisture in the batter. - Do not overcrowd the frying pan when cooking the fish and chips, as this can cause the oil temperature to drop and result in soggy food. - You can keep the cooked fish and chips warm in the oven while frying the rest of the batch.
White fish such as cod, haddock, or pollock are popular choices for fish and chips.
Can I use a different type of oil for frying?
Yes, you can use any type of vegetable oil with a high smoke point, such as canola or peanut oil.
Can I make the batter ahead of time?
Yes, you can make the batter up to 1 hour ahead of time and store it in the refrigerator until ready to use.
Recipe Tips
- To make the chips extra crispy, soak the sliced potatoes in cold water for 30 minutes before frying. - If you prefer a thicker batter, add an additional 1/4 cup of flour to the recipe. - Serve the fish and chips with tartar sauce, lemon wedges, or malt vinegar for a traditional British touch.
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