Beer-Battered Fish
We both love eating fish and chips but there are so many ways to enjoy a crispy fried fish… however you decide to enjoy it, our beer-batter is guaranteed to make you happy.
Anytime you are frying anything (especially deep-frying), make sure all your food is fully defrosted and free of extra water before putting it in the oil to avoid accidents.
Cut the fish in 2-3 pieces (depending on how big you want them to be) and pat them dry with a paper towel. Generously salt and pepper.
With a kitchen thermometer, bring a medium pot of oil to 350F – make sure to regulate the heat between 325-375F to cook the fish better.
In a large bowl, mix 1 cup of cornstarch, 1 cup of flour and ½ tablespoon of baking powder with a whisk. Pour your beer of choice (we like to use lighter beers such as lagers and pilsners for fishes) slowly while whisking, until you get a smooth pancake-like batter.
Dip each seasoned fish piece into the batter to coat it fully, then slowly put them (one at a time) into the oil. You will want to hold on tightly to one side of it and slowly move it into the oil (moving from side to side) until you`re close enough to your fingers that the oil won`t splatter when you drop it.
Make sure the fish does not get stuck to the bottom of the pan and that the oil stays around 350F to get better results. Fry them one at a time for about 5-7 minutes, – or until the internal temperature is above 145F and golden on the outside, – salt lightly and rest them on a wire rack or paper towels for about 3 minutes to let it crisp up.
For the slaw, thinly slice ¼ green cabbage and ¼ red cabbage, you can use a mandolin if you prefer. In a small bowl, mix 1 cup of sour cream, 1 cup of mayo, ¼ cup of apple cider vinegar, ¼ cup of freshly squeezed lime juice and 3 tablespoons of sugar. Taste it and add salt and pepper to taste.
Let the slaw soak the flavours in the fridge for at least half an hour before eating.
Lastly, the tartar sauce is also very simple.
Roughly chop pickles and onions into very small pieces, use 2 tablespoons of chopped pickles and 1 tablespoon of chopped onions. Add 1 tablespoon of lemon juice, 1 tablespoon of pickle juice, and 1 and a half teaspoons of sugar. Mix it all and enjoy.
Beer-Battered Fish
Servings: 4
Time: 20 minutes
Ingredients
4 Fillets of White Fish (Basa, Haddock, Cod, Grouper…)
1+ Cup Beer (the type of beer changes the flavour, we like using light lagers and pilsners)
1+ Cup Flour
1 Cup Cornstarch
½ tbsp Baking Powder
Salt and Pepper to taste
Step-by-Step
1. If frozen, make sure your fish is fully defrosted. Cut each fillet in 2-3 pieces, pat the fish dry with a paper towel and generously season with salt and pepper.
2. In a large bowl, mix flour, cornstarch and baking powder. Add beer slowly and whisk until you have a thick, pancake-like batter.
3. Slowly fry each fish in 350F oil for about 5-7 minutes (until internal temperature 145F).
4. Sprinkle with salt and rest them on a wire rack or paper towels for 3 minutes to crisp up.
Enjoy your crispy fish with chips, in a sandwich, on a plate or just eat as is. Whatever way you choose, pair it with a pint of your favourite ale and it`s guaranteed to make you happy.
Purple Coleslaw
Servings: 4-6
Time: 10 minutes
Ingredients
¼ Red Cabbage
¼ Green Cabbage
1 Cup Sour Cream
1 Cup Mayo
¼ Cup Apple Cider Vinegar
¼ Cup Lime Juice
3 Tbsp Sugar
Salt and Pepper to taste
Step-by-Step
1. Thinly slice cabbages (you can use a mandolin).
2. Mix all ingredients into the slaw and adjust salt and pepper to taste.
Tartar Sauce
Servings: Approx. 1 Cup
Time: 5 minutes
Ingredients
1 Cup Mayo
2 Tbsp Chopped Pickles
1 ½ tsp Sugar
1 Tbsp Lemon Juice
1 Tbsp Pickle Juice
1 Tbsp Chopped White Onion
Step-by-Step
1. Chop Onion and Pickle into very small pieces.
2. Mix all ingredients.
