Beer Battered Fish, cooked meat and French fries in white disposable plate
  • Prep 20 min
  • Cook 20 min
  • Makes 4 to 6

Ingredients

  • 2 lbs of cod or haddock
  • 1 tablespoon of kosher salt
  • 1.25 cups of flour
  • 1 tablespoon of garlic powder
  • 2 teaspoons of cayenne, white pepper, old bay
  • 1 egg
  • 12 ounce can of ale or blonde beer
  • Neutral oil for deep frying (not in the original notebook, step 4 fries at 365F but no oil, pot or depth is listed)

Equipment. Deep pot or fryer, Frying thermometer, Wire rack

Method

  1. Cut the fish into pieces and salt them
  2. Mix the dry ingredients for the batter, then add the beer
  3. Flour the fish before dipping
  4. Fry for 3 to 5 minutes at 365F, in batches. The fish is done at 63C / 145F, when it turns opaque and flakes cleanly

What do you serve it with?

Tartar sauce. It wants an hour in the fridge, so make it first and let it rest while the fish is cut, salted and battered.

Chips and mushy peas are the obvious rest of the plate. The sauce is mayonnaise based, so keep the bowl cold rather than beside a tray of hot fish.

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