This week: Beer-Battered Fish and Chips
Hiya, Pint Jockeys! You’ve made it to the weekend and now we have only one directive for you: read this Foodie Friday post in its entirety, with a British accent and an empty stomach. That’s right. The 2012 Olympics will commence in London in just two weeks and we’re feeling the English spirit! To prepare for the festivities, we’ll spend the next few weeks featuring our favorite British brews and fare. And we promise to make a (half-hearted) attempt to keep our use of those bloody British puns and phrases to a minimum.
What better way to kick off our British Invasion than with a British (and American) pub favorite – fish and chips! We’re using Alton Brown’s recipe, which includes a bottle of beer in the batter (say that ten times fast). He would argue (and we’d agree) that everything’s better with a splash of beer. So whether you’re using it to cook or drink (or maybe both), go ahead and grab your favorite – may we suggest Pint Jockeys’ July BOTM, Rahr & Sons Pecker Wrecker? – and get ready to deep-fry some jolly ol’ goodness.
What You’ll Need:
For the chips (fries):
- 1 gallon safflower oil
- 4 large Russet potatoes
- Kosher salt
For the fish batter:
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- Dash Old Bay Seasoning
- 1 bottle beer, cold
- 1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips
- Cornstarch, for dredging
What You’ll Do:
- Heat oven to 200 degrees Fahrenheit
- Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.
- Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.
- In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
- Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.
- Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.
- Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack.
Fish and chips is best served hot, so make sure you have a few brewskis on hand as soon as the fish is out of the fryer! Once complete, serve the dish with malt vinegar or tartar sauce. Ketchup and/ or mayonnaise are also options if you would prefer to keep things American.
Now, plop down in front of the computer and read up on the 2012 Olympics roster because it’s always more fun to watch when you know the team. You and your buds can even make a game out of it – just find a few hometown Olympic hopefuls (we’re rooting for Texas’ own Jonathan Horton from the US Men’s Gymnastics team) and have your friends buy you a drink for every medal they win. Sound like a good enough reason to become a fan?
That’s all for now. We’ll be back next week with more Olympics-inspired recipes and games.
Cheerio, Pint Jockeys!