Fish and Chips Beer Batter Recipe
I had my first taste of genuine Fish and Chips from a street vendor on
an open market Sunday in East London (the cockney section), among pushcarts and all. The
English use melted beef suet for deep frying, but I think a good deep frying oil is
healthier, if you can call this healthy.
But is it GOOD! The man at whose stand I bought and ate this dish said
his wife made the batter, but he gave me the recipe. Commercial American beer doesn’t
cut it, use one from a good micro brewery or an import.
Utensils needed:
Deep fryer (or heavy pot and deep fry thermometer) slotted
spoon, (or tongs), platter, lots of paper towels (or newspaper).
Ingredients:
Online sources for kitchenwares:
|
|
1 C. flour
2 large eggs
2/3 C. beer
1/4 t. Tabasco
Heat deep frying oil to 400 degress. Place platter in oven and keep warm to
250 degrees
Beat eggs, beer, and Tabasco together, lightly. Add flour and mix. The
best fish is northern cod filets, cut into chunks about two inches long and one inch wide.
Dry well on paper towels, dip into batter and drop into hot oil about four or five at a
time. Temperature will drop as fish cooks. When lightly golden remove to paper towels (or
newspaper), allow oil to reheat and proceed. Transfer cooked fish to platter on a piece of
paper towel (or newspaper) to keep warm until all is done. When ready to eat sprinkle Malt
vinegar on the fish.
You can use frozen french fries.
| |
|
