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
- 2 to 4 potatoes, scrubbed and cut into fingers
- 1pound fish (cod, halibut, polluck, etc.) 500g
- 1 (12 ounce/355mL) can beer
- 1 egg, beaten until fluffy
- 2/3 cup milk 150 mL
- 1 teaspoon canola oil 5 mL
- 1 teaspoon baking powder 5 mL
- 1/4 teaspoon cayenne pepper 1 mL
- 1/4 teaspoon salt 1 mL
- 1 1/2 cups all-purpose flour 375 mL
- 1/2 cup second flour amount for dipping 125 mL
- 3 cups canola oil for deep frying
- Pat potatoes and fish dry with paper towels. While potatoes are frying,
prepare batter for fish.
- 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.
- Remove potato chips from the canola oil with slotted spoon, drain on
paper towels, and season to taste.
- 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.