Beer Battered Fish & Chips Recipe
Chunks of fish dipped in tempura batter, deep-fried and teamed up with our house tartar sauce.
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Ingredients
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Beer Battered Fish
Method
Preparation
- 1
Prepare the Fish
Cut the fish fillets into chunky pieces, about 1-2 inches thick. Pat them dry with paper towels and season with salt and pepper.
- 2
Make the Batter
In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in the beer until smooth and combined. The batter should be thick enough to cling to the fish.
- 3
Heat the Oil
In a large, deep pot or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 4
Fry the Fish
Dip each piece of fish into the batter, allowing excess to drip off. Carefully lower the battered fish into the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 4-5 minutes until golden brown and crispy, turning occasionally.
- 5
Drain and Serve
Remove the fried fish and place them on a paper towel-lined plate to drain excess oil. Serve hot with house tartar sauce and your choice of chips or fries.
