Beer Battered Fish & Chips Recipe
witbier battered cod, belgian frites, lemon aioli, malt vinegar
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Ingredients
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Beer Battered Fish
Belgian Frites
Lemon Aioli
Serving
Method
Beer Battered Fish
- 1
Prepare the Batter
In a mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper. Gradually whisk in the witbier until smooth. Let the batter rest while you prepare the fish.
- 2
Heat the Oil
In a deep frying pan or pot, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 3
Batter the Cod
Dip the cod fillets into the batter, ensuring they are well coated.
- 4
Fry the Fish
Carefully place the battered cod fillets into the hot oil. Fry for about 4-5 minutes or until golden brown and crispy. Remove the fish and place it on a paper towel to drain excess oil.
Belgian Frites
- 5
Prepare the Potatoes
Peel the russet potatoes and cut them into thick fries. Rinse them in cold water to remove excess starch, then pat dry with paper towels.
- 6
Heat the Oil for Frites
In a separate deep frying pan or pot, heat the oil over medium-high heat until it reaches 325°F (160°C).
- 7
Fry the Potatoes
Fry the potato slices in batches for about 5-6 minutes until they are soft but not browned. Remove them and let them drain on paper towels.
- 8
Double Fry the Frites
Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for an additional 2-3 minutes or until golden brown and crispy. Remove and sprinkle with salt.
Lemon Aioli
- 9
Make the Aioli
In a small bowl, combine mayonnaise, lemon juice, minced garlic, and salt. Mix well until creamy and smooth. Adjust seasoning to taste.
Serving
- 10
Plate and Serve
Serve the beer-battered fish alongside the Belgian frites and a small bowl of lemon aioli. Drizzle malt vinegar over the fish and chips to taste.