Beer battered fish and chips ... classic British comfort food (with pics)

Stormbringer

I fess up in advance, this isn't a BGE recipe, but it's so tasty. You could probably adapt to a BGE by using oil in a Dutch Oven, I happen to have a deep fat fryer.

Can be done as a single piece of fish or smaller bite-sized goujon. Delicious with Champagne, or a sparkling wine like Quartet from Roederer. Or, of course, beer.

Recipe in the link below, including the chips:

https://thecooksdigest.co.uk/2017/02/10/beer-battered-fish-and-chips/

SmokingPiney

Nice! 

Mickey

Not all good things come off an a Egg. Very nice

Biggreenpharmacist

My wife would leave me for a plate of that. 

JohnnyTarheel

Awesome!!

pgprescott

Sign me up for some of that!

blasting

That looks really good

Stormbringer

Biggreenpharmacist said:

My wife would leave me for a plate of that. 

OK ... what's your address?

Biggreenpharmacist

Stormbringer said:

Biggreenpharmacist said:

My wife would leave me for a plate of that. 

OK ... what's your address?

You're taking the kids too!!!!

Skiddymarker

Nice looking fish. Years ago when working thru school, restaurant I worked at had simple recipe, equal parts flour and beer and for every cup of flour, add 1 tablespoon of baking powder. (we made it by the gallon, but the scaled down version works for the home cook) Whisk it together, cover, let sit on the counter for at least a couple of hours, stir and dip the fish. This also works on lightly floured (tossed) sweet onion rings. 

nolaegghead

Ever since I got my Bayou Classic 4 gallon fryer, fish and chips are a staple around here.  My batter recipe is perfect:

Mix in blender:
1 egg
1 cup flour
1 beer
2 tablespoons baking powder
salt and spice of your choosing.

Add fish (after blending).  Fry.  Freeekin delicious.  Don't overcook fish, it's done in minutes.

Biggreenpharmacist

What kinda fish is your favorite for that @nolaegghead

ive used big crappie filets and they are awesome. 

nolaegghead

@Biggreenpharmacist I use speckled trout when I have it, which I catch locally (feast or famine it seems). 

Also I buy swai, lately from Restaurant Despot.  $28 for a 15 pound box of skinless, boneless filets.  Way better than catfish - white, delicious fish.

Skiddymarker

nolaegghead said:

Ever since I got my Bayou Classic 4 gallon fryer, fish and chips are a staple around here.  My batter recipe is perfect:

Mix in blender:
1 egg
1 cup flour
1 beer
2 tablespoons baking powder
salt and spice of your choosing.

Add fish (after blending).  Fry.  Freeekin delicious.  Don't overcook fish, it's done in minutes.

Have you tried it without the egg? I use cod or halibut, so maybe trout is a little diffferent. 

nolaegghead

Skiddymarker said:

nolaegghead said:

Ever since I got my Bayou Classic 4 gallon fryer, fish and chips are a staple around here.  My batter recipe is perfect:

Mix in blender:
1 egg
1 cup flour
1 beer
2 tablespoons baking powder
salt and spice of your choosing.

Add fish (after blending).  Fry.  Freeekin delicious.  Don't overcook fish, it's done in minutes.

Have you tried it without the egg? I use cod or halibut, so maybe trout is a little diffferent. 

No.  When the cook time is 3 minutes or less, the egg protein doesn't get too dark.  A big, thick filet that needs more time in the fryer would benefit, at least visually, from excluding the egg.  But for this type of fry, the egg helps bind the batter to the fish.

Most importantly, the fish must be DRY.

Stormbringer

@nolaegghead agree with the dry bit, I pat mine dry with kitchen towel before coating in batter. Whilst I understand the point about using the egg as a binding agent, I've personally not had a problem with the batter not binding to the fish, whether it's a single fillet or small bite-sized goujon. I thought it might add some colour, but I use turmeric for that. Each to their own, I guess.

@Biggreenpharmacist no kids. Cats on the other hand ...

Stormbringer

@Biggreenpharmacist if  you can get it, recommend trying wolf fish. It is very tasty and, for me at least, a lower cost alternative to the traditional cod.

YukonRon

Great thread, thank you for posting. I want to make this for My Beautiful Wife, a proper Catholic girl with Irish heritage.

SaintJohnsEgger

My wife is British so I may have to try this. No fryer at present so it may be a while.

Biggreenpharmacist

Stormbringer said:

@Biggreenpharmacist if  you can get it, recommend trying wolf fish. It is very tasty and, for me at least, a lower cost alternative to the traditional cod.

Not a lot of options around here. Just the crap you can buy in stores or whatever you can jerk out the water. So thats usually crappie or catfish. Those big fat winter crappie work great, though. 

Stormbringer

Biggreenpharmacist said:

Stormbringer said:

@Biggreenpharmacist if  you can get it, recommend trying wolf fish. It is very tasty and, for me at least, a lower cost alternative to the traditional cod.

Not a lot of options around here. Just the crap you can buy in stores or whatever you can jerk out the water. So thats usually crappie or catfish. Those big fat winter crappie work great, though. 

I sped read that as "crappie catfish".

Never heard of the crappie fish ... what is it like? Meaty and substantial or light and flaky? Is it similar to any other genre of fish?

RedSkip

Crust looks awesome

jtcBoynton

Stormbringer said:

Biggreenpharmacist said:

Stormbringer said:

@Biggreenpharmacist if  you can get it, recommend trying wolf fish. It is very tasty and, for me at least, a lower cost alternative to the traditional cod.

Not a lot of options around here. Just the crap you can buy in stores or whatever you can jerk out the water. So thats usually crappie or catfish. Those big fat winter crappie work great, though. 

I sped read that as "crappie catfish".

Never heard of the crappie fish ... what is it like? Meaty and substantial or light and flaky? Is it similar to any other genre of fish?

Crappie are one of the many members of the sunfish family.  They are fresh water pan-fish native to North America. Filets are thin and they are normally lightly coated and pan fried.  Too thin for the recipe you posted here.  

Biggreenpharmacist

jtcBoynton said:

Stormbringer said:

Biggreenpharmacist said:

Stormbringer said:

@Biggreenpharmacist if  you can get it, recommend trying wolf fish. It is very tasty and, for me at least, a lower cost alternative to the traditional cod.

Not a lot of options around here. Just the crap you can buy in stores or whatever you can jerk out the water. So thats usually crappie or catfish. Those big fat winter crappie work great, though. 

I sped read that as "crappie catfish".

Never heard of the crappie fish ... what is it like? Meaty and substantial or light and flaky? Is it similar to any other genre of fish?

Crappie are one of the many members of the sunfish family.  They are fresh water pan-fish native to North America. Filets are thin and they are normally lightly coated and pan fried.  Too thin for the recipe you posted here.  

The crappie in late winner are usually 3-4lbs around here. Perfect for that beer batter. 

pgprescott

Crappie are the most delicious. Right up there with walleye imo. 

Biggreenpharmacist

pgprescott said:

Crappie are the most delicious. Right up there with walleye imo. 

Heres my dad with a 3&1/2lb and a 4lb. Good sized crappie.