Beer Battered Fish and Chips Recipe
Top of the morning to you all! Saint Patrick’s Day is just around the corner and I am celebrating this American Irish holiday on the blog today. For the past three years I have shared out my unique recipe for Corned Beef Stuffed Cabbage. It’s still a great option for your St. Patty’s Day festivities however; I thought it was time to add another option to your menus.
Another underlying factor for the addition is that the holiday falls on a Friday this year. This matters to me because it also happens to be the Lenten season. For those of us who are Catholic, we know this means there will be no corned beef on the actual Saint Patrick’s Day. But have no fear, BTP has you covered. You will still enjoy a classic Irish pub meal at home with a pint or two. While fish and chips are most known to be an English dish it can also be more broadly seen across the United Kingdom. I see it on almost every Irish pub menu out there. I’m sharing out a stress-free recipe for crispy beer-battered fish strips and some flavorful baked chips. The meal is ready for feasting in 30 minutes, so you’ll spend less time in the kitchen and more time enjoying some brews!
I do want to share one helpful article for frying. I don’t fry in my kitchen often, although it is super easy. The only part that is hard to spell out in a recipe is how to know when the oil is hot enough to start frying. This page shares four different ways that will let you know: http://noshon.it/tips/4-ways-to-test-if-your-oil-is-hot-enough-for-frying/
Wishing you the luck of the Irish with this meal 🙂
….all for the love of the dish
- For the Potatoes:
- 2 russet potatoes
- 1/4 tsp paprika, garlic powder, onion powder salt and pepper
- 1/2 tsp oregano
- 2 tbsp olive oil
- For the Fish:
- 1.5 lbs cod
- 1 bottle vegetable oil (48 oz)
- 1.5 cups flour
- 1.5 cups beer (try to avoid light beers)
- 1 egg
- 1 tsp hot sauce (Like Chalula)
- 1/2 tsp each salt and pepper
- 1/4 tsp garlic powder
- Preheat oven to 425. Halve the potatoes and then halve again. Cut into slices. Toss the potatoes with oil and spices and spread onto a cooking spray coated baking sheet. Bake for 30 minutes/ turning over 15 minutes through.
- While the potatoes are baking, dry off with the cod paper towels. Lightly salt and pepper
- Heat oil. Mix all other ingredients in a large bowl. It will be thick and sticky. Working in two batches, coat each piece of fish and drop in oil. Fry 2 1/2 minutes and flip. Remove fish and let sit on paper towel to let excess oil drop off.
- The fish should be golden brown.
- Serve with Malt vinegar and/or tartar sauce.