Name: Batson River Brewing & Distillings BEER BATTERED FISH AND CHIPS Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 4 pieces haddock fillets (skinless, 4-6 oz each); 1 cups all-purpose flour (for batter); 0.25 cups cornstarch; 1 tsp baking powder; 1 tsp fine sea salt; 0.5 tsp black pepper; 1 cups cold beer (lager or pilsner); 4 pieces ice cubes; 0.5 cups all-purpose flour (for dusting); 1.5 liters vegetable oil (for deep frying); 1 pieces lemon (cut into wedges); 4 pieces russet potatoes (medium); 0.5 cups vegetable oil (for frying or roasting); 1 tsp fine sea salt; 0.5 tsp black pepper; 0.5 tsp optional: smoked paprika; 3 cups red cabbage (thinly sliced); 1 pieces carrot (julienned or grated); 2 stalks green onion (thinly sliced); 0.25 cups mayonnaise; 1 tbs apple cider vinegar; 1 tsp honey; 0.5 tsp Dijon mustard; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cups mayonnaise; 2 tbs dill pickle (finely chopped); 1 tbs capers (rinsed and chopped); 1 tbs lemon juice; 0.5 tsp Dijon mustard

Method

Beer Battered Fish

1
Prepare fish
Pat haddock fillets dry with paper towels. Lightly season both sides with 0.5 tsp salt and 0.25 tsp black pepper. Place on a plate and chill while you make the batter.
2
Heat oil
Pour vegetable oil into a deep-fryer or large heavy pot to a depth of about 3 inches (use enough oil to fully submerge fillets). Heat to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns in about 45–60 seconds.
3
Make beer batter
In a mixing bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp fine sea salt and 1/2 tsp black pepper. Add cold beer gradually while whisking until smooth and thick but still pourable (about the consistency of heavy cream). Add 4 ice cubes to keep batter cold and set aside for 5 minutes. Do not overmix; a few small lumps are okay.
4
Dust fish and batter
Place 1/2 cup flour for dusting in a shallow dish. Lightly coat each seasoned fillet in the flour, shaking off excess — this helps batter adhere. Dip floured fillets into the beer batter to fully coat, letting excess drip off for 5–10 seconds.
5
Fry fish
Carefully lower battered fillets into the hot oil (fry in batches; do not overcrowd). Fry at 350°F (175°C) for 4–6 minutes, turning once if needed, until batter is golden brown and internal fish temperature reaches 140–145°F (fish should flake easily). Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Keep warm in a 200°F (95°C) oven while frying remaining fillets.
6
Finish
Serve fish immediately with lemon wedges and tartar sauce. Sprinkle a pinch of salt over hot fish if desired.

Fries

7
Prepare potatoes
Peel (optional) and cut russet potatoes into 1/2-inch thick fries. Rinse in cold water until water runs clear to remove starch, then soak in cold water for at least 30 minutes (or up to 2 hours) to crisp them.
8
Dry and preheat
Drain and dry potatoes thoroughly with clean kitchen towels or paper towels. Heat oil to 325°F (160°C) for the first fry. If baking or shallow frying, preheat oven to 425°F (220°C) and toss fries with 1/2 cup oil, salt, pepper and smoked paprika; roast on a single layer until golden and crisp, 25–35 minutes, flipping halfway.
9
First fry (if double-frying)
For deep-fried fries, fry in batches at 325°F (160°C) for 4–6 minutes until tender but not colored. Drain on a rack and let rest 5 minutes.
10
Second fry
Increase oil temperature to 375°F (190°C). Fry potatoes again in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels or a rack and immediately season with remaining salt, pepper and smoked paprika to taste.
11
Keep warm
Keep fries warm in a low oven (200°F / 95°C) if needed and serve alongside the fish.

Red Cabbage Slaw

12
Combine vegetables
In a medium bowl combine 3 cups thinly sliced red cabbage, 1 grated or julienned carrot and 2 sliced green onions.
13
Make dressing
Whisk together 1/4 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon honey, 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth.
14
Dress slaw
Pour dressing over cabbage mixture and toss until evenly coated. Taste and adjust seasoning. Refrigerate for at least 15 minutes to let flavors meld; serve chilled or at room temperature.

Tartar Sauce

15
Mix sauce
In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickle, 1 tablespoon chopped capers, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, 1 tablespoon chopped fresh dill (optional), 1/4 teaspoon black pepper and 1/4 teaspoon salt. Stir until well combined.
16
Chill
Taste and adjust acidity or salt. Cover and refrigerate for at least 20 minutes so flavors marry. Serve chilled with the fish.

Beer Battered Fish And Chips Recipe

Ingredients