Ingredients Jump to Instructions ↓

  1. Fish

  2. 1 c flour

  3. 1/4 cup cornstarch

  4. 1 egg

  5. 1 1/4 cups amber ale

  6. 1 tsp salt

  7. 1/2 white pepper

  8. 2 pounds firm boneless fish fillets, patted dry (I like using Cod)

  9. Vegetable Oil for frying Chips

  10. 2-3 large Idaho potato es

  11. salt and pepper

  12. apple cider vinegar

Instructions Jump to Ingredients ↑

  1. Heat oil in a Dutch or large sturdy saucepan. It should be enough to completely cover the fish, but be careful not to overfill the pan.

  2. Into a large shallow bowl, whisk together flour and cornstarch.

  3. Into a clean bowl, beat together egg, amber ale, salt and pepper, until smooth.

  4. Slowly whisk egg mixture into flour mixture, until smooth.

  5. Dip fish fillets, one at a time, into batter.

  6. Deep-fry into batches into hot (375 degrees) oil for 4-7 minutes, depending on size and thickness of fish.

  7. Do not crowd fish Using a long-handle slotted spoon or tongs, turn fish over as often as needed for an even frying.

  8. Remove when golden brown.

  9. Leave to drain onto paper toweling before servings Chips - Since the fish was fried in oil, I thought the chips should be baked.

  10. Turn the oven to 475 degrees.

  11. Scrub the potatoes but don’t peel them. Place them in a pot of boiling water for around 5 minutes. Drain and pat dry.

  12. Cut into medium strips.

  13. Place on a cookie sheet that has been sprayed with a cooking oil. Spray the top of the chips and add salt and pepper.

  14. Bake for 15 minutes. Turn chips and bake for another 20 minutes or until nicely brown


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