Beer Battered Fish ’n’ Chips Recipe

Inspired by Scoma's Restaurant

Time45m

Serves4

crispy “Firestone 805” beer-batter, fresh Pacific cod

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Ingredients

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Batter

1 cups 00 bread flour

1/2 cups Cornstarch

1 tsp Baking powder

1 tsp Celtic sea salt

1/2 tsp black pepper

1 1/2 cups Firestone 805 beer

1/2 cups cold water

Fish

1 pounds Pacific cod fillets

1/2 tsp Celtic sea salt

1/2 tsp black pepper

For Frying

4 cups Tuscany sunflower oil

For Serving

4 cups french fries

1 cups tartar sauce

1 to taste lemon wedges

Method

Prepare the Batter

Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper until well combined.

Add Beer and Water

Slowly pour in the Firestone 805 beer and cold water, mixing until the batter is smooth and free of lumps. Let it sit for about 10 minutes.

Prepare the Fish

Season the Fish

Pat the Pacific cod fillets dry with paper towels. Season both sides with salt and black pepper.

Heat the Oil

In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Fish

Coat and Fry

Dip each seasoned cod fillet into the batter, allowing excess to drip off. Carefully place the battered fish into the hot oil and fry for 4-5 minutes on each side, or until golden brown and crispy.

Drain and Serve

Remove the fried fish with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Repeat with remaining fillets.

Serve

Plate and Enjoy

Serve the crispy beer-battered fish with French fries, tartar sauce, and lemon wedges on the side.