Print Recipe

Beer Battered Fish and Chips

Beer Battered Fish and Chips recipe

In chip shops in the United Kingdom and Ireland, salt and malt vinegar are traditionally sprinkled over fish and chips at the time it is served.

Canola oil is a great choice for high heat cooking. It has one of the highest smoke points of all commonly used vegetable oils at 468 degrees F (242 degrees C).

Ingredients

Method

  1. Pat potatoes and fish dry with paper towels. While potatoes are frying, prepare batter for fish.
  2. To prepare batter: Mix together beer, egg, milk and canola oil. Add baking powder, cayenne pepper, salt and flour all at once, mixing only enough to dampen the dry ingredients.
  3. Remove potato chips from the canola oil with slotted spoon, drain on paper towels, and season to taste.
  4. Coat fish pieces in flour before dipping fish in batter and place in hot canola oil to deep fry. Cook until golden, about 6 minutes. Remove from canola oil with slotted spoon, drain on paper towels.

Yield: 4 servings

Nutritional Analysis per serving: Calories 790 Total Fat 39g Saturated Fat 0g Cholesterol 105mg Carbohydrates 75g Fiber 4 g Sugars 7g Protein 34g Sodium 370mg Potassium 592mg

Recipe and photograph courtesy of CanolaInfo.org.


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.