Description
Light and crispy fish fillets, beer batter, and golden fries. A fun, flavorful weeknight dinner.
Ingredients
Units
Scale
- 7 oz (200 g) Plain (all-purpose) flour
- Canola oil
- 2 tsp Baking powder
- a pinch Salt
- 225 ml (1 cup) Beer
- 2 Whiting Tails, about 7 oz (200 g) each
Instructions
- Chill flour in the freezer for 15 minutes.
- Heat oil in a deep-fryer to 185°C (365°F).
- Quickly whisk baking powder, chilled flour, salt, and sparkling water until you get a thick batter.
- Coat fish fillets with batter and deep-fry one at a time until crisp and golden. Ensure the temperature stays at 185°C (365°F) between fillets.
- Drain fish fillets on a wire rack.
- Serve with garlic fries
Notes
- For extra crispy fries, soak cut potatoes in cold water for 30 minutes before frying to remove excess starch.
- If you don’t have a deep fryer, use a heavy-bottomed pot with at least 3 inches of oil for even cooking.
- Leftover fish and chips can be stored separately in airtight containers in the refrigerator for up to 2 days. Reheat in a 375°F (190°C) oven for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Deep-Frying
- Cuisine: British
Nutrition
- Serving Size: 1 fillet
- Calories: 500
- Sugar: 5
- Sodium: 500
- Fat: 30
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 40
- Fiber: 2
- Protein: 30
- Cholesterol: 100