Beer Battered Fish & Chips Recipe
malt vinegar aïoli* cauliflower, kale, shishito peppers, chorizo, cacio e pepe butter
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Ingredients
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Fish and Batter
Chips
Malt Vinegar Aïoli
Vegetable Medley
Cacio e Pepe Butter
Method
Prepare the Chips
- 1
Cut and Soak Potatoes
Peel the potatoes and cut them into thick fries. Soak them in cold water for at least 30 minutes to remove excess starch.
- 2
Prepare the Fish
- 3
Mix the Batter
In a bowl, combine the flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in the beer until smooth.
- 4
Heat the Oil
In a large pot, heat the vegetable oil to 350°F (175°C).
- 5
Batter and Fry Fish
Dip each fish fillet into the batter, allowing excess to drip off, then carefully place in the hot oil. Fry until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
Make the Malt Vinegar Aïoli
- 6
Combine Ingredients
In a small bowl, mix together the mayonnaise, malt vinegar, minced garlic, salt, and pepper until well combined.
Prepare the Vegetable Medley
- 7
Prepare Cacio e Pepe Butter
- 8
Mix Butter
In a bowl, combine the softened butter, grated Pecorino Romano cheese, and cracked black pepper. Mix until well blended.
