BEER-BATTERED FISH AND CHIPS
Our take on this classic British pub grub is just right. Rice flour, baking powder and beer in the batter keep the breading light and crisp, and making your own "chips" is definitely worth it. The double-frying method at two different oil temperatures ensures that the potatoes are perfectly golden and never soggy.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set a colander in a large bowl of ice water. Slice the potatoes lengthwise 1/4 inch thick, then stack the slices and cut into 1/4-inch-thick sticks, adding them to the ice water as you work. Refrigerate 30 minutes or up to 1 hour. Lift the colander out of the ice water, rinse the potatoes well and pat very dry.
- Preheat the oven to 350 degrees F. Heat 4 inches vegetable oil in a large Dutch oven until a deep-fry thermometer registers 280 degrees F. Add half of the potatoes; fry until tender but still colorless, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Repeat with the remaining potatoes. Increase the oil temperature to 365 degrees F.
- Whisk 3/4 cup all-purpose flour, the rice flour, baking powder, 1 teaspoon salt and the cayenne in a large bowl. Whisk in the beer until mostly smooth. Let sit 5 minutes to thicken.
- Set a wire rack on a rimmed baking sheet. Season the fish with salt. Working in two batches, dredge the fish in the remaining 1/2 cup all-purpose flour, then dip in the beer batter, letting the excess drip off. Fry until crisp and golden brown, about 4 minutes. Transfer to the rack; sprinkle with salt. Keep warm in the oven.
- Increase the oil temperature to 380 degrees F. Working in two batches, fry the potatoes again until crisp and golden brown, about 2 minutes. Drain on a paper towel-lined plate and season with salt. Serve the fish and chips with malt vinegar and lemon wedges.
PAULA DEEN BEER BATTERED FISH AND CHIPS
Make and share this Paula Deen Beer Battered Fish and Chips recipe from Food.com.
Provided by Iron Woman
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a Dutch oven, heat oil to 375 degrees F.
- Fry potatoes until golden brown, roughly 10 minutes removing with a slotted spoon or spider.
- Hold in low oven to keep warm while cooking the fish.
- Preheat oven to 225 degrees Farenheit.
- Batter:.
- In a large bowl, pour in 1 bottle of beer.
- Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in House Seasoning.
- Pat fish dry and season on both sides with salt and pepper and dredge in 1/2 cup of remaining flour.
- Coat pieces of fish in beer batter and slide into oil as coated.
- Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes.
- Transfer to a paper towel-lined baking sheet and keep warm in oven.
- Fry remaining fish in batches, returning oil to 375 degrees F between batches.
- Serve fish with French fries.
- Mix ingredients together and store in an airtight container for up to 6 months.
Nutrition Facts : Calories 585.2, Fat 2.2, SaturatedFat 0.5, Cholesterol 73.3, Sodium 28403.4, Carbohydrate 92.4, Fiber 7, Sugar 1.8, Protein 42.4
PAULA DEEN'S BEER BATTERED SHRIMP
I found this recipe on Food Network's website and couldn't believe it wasn't on Zaar! This is a super simple fried shrimp recipe from Paula Deen. I tried this on my shrimp the other night and it was delicious. I also fried some chicken tenders in the batter and they were delicious as well. Make sure you let the beer/flour mixture sit for a few hours before using it.
Provided by StephanieNS
Categories Healthy
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat a fryer or a deep pot halfway filled with oil to 350 degrees F.
- In a bowl, combine the beer, flour, and salt, and allow to sit at room temperature for several hours.
- Pat the shrimp dry with paper towels and dip the shrimp in the batter and fry for approximately 2 to 3 minutes.
- Drain shrimp on paper towels.
- Enjoy!
BEER BATTERED CHIPS
Make and share this Beer Battered Chips recipe from Food.com.
Provided by katew
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut potatoes into long wedges.
- Arrange in steamer basket.
- Cook for 20 minutes till very tender.
- Lay wedges out on trays in one layer.
- Freeze 2 hours until firm.
- Place oil in pan, set over high heat.
- Once oil is hot, whisk 1/2 the flour with beer till just combined.
- Do not overwork.
- Dust chips in remaining flour then dip in batter.
- Fry in batches till golden and crisp.
- Season and enjoy.
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