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

Stormbringer
Stormbringer Posts: 2,474
edited February 2017 in EggHead Forum
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. :D

Recipe in the link below, including the chips:

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





-----------------------------------------------------------------------
| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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Comments

  • SmokingPiney
    SmokingPiney Posts: 2,319
    Nice! 
    Living the good life smoking and joking
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  • Mickey
    Mickey Posts: 19,768
    Not all good things come off an a Egg. Very nice
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    My wife would leave me for a plate of that. 

    Little Rock, AR

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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Awesome!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • pgprescott
    pgprescott Posts: 14,544
    Sign me up for some of that!
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  • blasting
    blasting Posts: 6,262

    That looks really good
    Phoenix 
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  • Stormbringer
    Stormbringer Posts: 2,474
    Biggreenpharmacist said:
    My wife would leave me for a plate of that. 
    OK ... what's your address? :D
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Stormbringer said:
    Biggreenpharmacist said:
    My wife would leave me for a plate of that. 
    OK ... what's your address? :D
    You're taking the kids too!!!!

    Little Rock, AR

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  • Skiddymarker
    Skiddymarker Posts: 8,528
    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. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • nolaegghead
    nolaegghead Posts: 42,109
    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.
    ______________________________________________
    I love lamp..
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    edited February 2017
    What kinda fish is your favorite for that @nolaegghead

    ive used big crappie filets and they are awesome. 

    Little Rock, AR

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  • nolaegghead
    nolaegghead Posts: 42,109
    @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.
    ______________________________________________
    I love lamp..
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    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. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • nolaegghead
    nolaegghead Posts: 42,109
    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.
    ______________________________________________
    I love lamp..
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  • Stormbringer
    Stormbringer Posts: 2,474
    @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 ... :D
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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  • Stormbringer
    Stormbringer Posts: 2,474
    @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.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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  • YukonRon
    YukonRon Posts: 17,261
    Great thread, thank you for posting. I want to make this for My Beautiful Wife, a proper Catholic girl with Irish heritage.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SaintJohnsEgger
    SaintJohnsEgger Posts: 1,826
    My wife is British so I may have to try this. No fryer at present so it may be a while.
    Marshall in Beautiful Fruit Cove, FL.
    MiniMax 04/17
    Unofficial BGE MiniMax Evangelist
    Facebook Big Green Egg MiniMax Owners Group


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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    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. 

    Little Rock, AR

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  • Stormbringer
    Stormbringer Posts: 2,474
    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?
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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  • RedSkip
    RedSkip Posts: 1,400
    Crust looks awesome
    Large BGE - McDonald, PA
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    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.  
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    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. 

    Little Rock, AR

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  • pgprescott
    pgprescott Posts: 14,544
    Crappie are the most delicious. Right up there with walleye imo. 
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    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. 


    Little Rock, AR

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