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Beer Battered Fish and Chips

Beer Battered Fish and Chips

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).



  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


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