A simple Fish and Chips recipe to take you back to your days roaming Circular Quay, Sydney. Revel in their warmth and oil (Henz).
Beer-Battered Fish and Chips
Ingredients
9 Pieces of Cod Fillet 1/2 Gallon of Oil (Canola is fine) 1 1/2 Cups Flour
Beer Batter About 1 Tin of Beer 1 Cup Flour 1 Egg Salt and Pepper Herbs and Spices (whatever is around)
Chips 10 Small Potatoes ~2 Tbsp Olive Oil Plenty Salt and Pepper
Method
1. If fish is frozen, leave in sink under some warm water to defrost -- don't forget!
2. Mix together egg, flour, salt, pepper, and herbs and spices in a medium bowl. Pre-heat oven to 400F
You can use any beer. On the college budget, we use Keystone
3. Pour in enough beer to create a consistency that is slightly thinner than pancake batter. Set Aside.
4. In a large pot, pour in the oil, enough to be about 3-4 inches deep.
5. Begin to heat the oil to 375F. Use a candy thermometer to keep track.
6. Slice the 10 potatoes through their major axes (lengthwise). Slice these halves to obtain fry-looking pieces of potato.
7. Douse potatoes in olive oil then transfer to baking sheet. Salt and pepper liberally and transfer to oven. Cook for about 15-20minutes, checking at around 10 minutes. 8. Take defrosted fish and coat in the 1 1/2 cups of flour, then dredge in beer batter.
9. Put in as many fish as you feel comfortable with (2-3) into the oil and wait for the fish to turn golden brown or slightly past -- If this takes longer than 5 minutes, check your temperature.
10. Remove fish when ready and get rid of excess oil with paper towel. Serve with the chips and tartar sauce.