TasteToronto | Beer Battered Fish and Triple-Cooked Chips

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Beer Battered Fish and Triple-Cooked Chips

Easy

Beer Battered Fish and Triple-Cooked Chips

Nadia Boachie

Nadia Boachie

Beer Battered Fish and Triple-Cooked Chips

Method

Fries 5 Steps

  • Step 1

    Cut the potatoes into 1/3-inch thick fries and transfer to a bowl of cold water. Bring a large pot of salted water to a boil. Drain the potatoes, add them to the pot and boil just until tender, about 5 minutes. Carefully drain the potatoes and transfer them to a paper towel-lined rack to cool. Refrigerate until chilled, about 1 hour.

  • Step 2

    In a large, deep skillet, heat 2 inches of oil to 250°F. Set a rack over a baking sheet. Working in batches, fry the potatoes just until they begin to brown around the edges, about 8 minutes. Transfer the potatoes to the rack and let cool.

  • Step 3

    When all of the potatoes have been fried once, heat the oil to 350°F.

  • Step 4

    Fry the potatoes again, in batches, until golden and crisp, about 7 minutes per batch (this can be done simultaneously with the fish or afterwards). Drain the fries on a paper towel-lined baking sheet, sprinkle with salt.

  • Step 5

    Tip: You want to time the cooking of your fries and fish so they are ready at the same time. If using two pots to fry this should be easy. If using one pot, I suggest cooking your fish before frying the chips for the final time OR frying the fish and chips at the same time.

Fish 7 Steps

  • Step 1

    In a large heavy-bottomed pot or Dutch oven, add enough vegetable oil to reach a 3-inch depth. Heat oil to 325°F.

  • Step 2

    Add 1/2 cup of flour, 2 teaspoons salt and 1 teaspoon ground black pepper to a medium sized bowl. In a separate medium-sized bowl, whisk together 1 cup flour, 2 teaspoons salt and 1 teaspoon garlic powder. Gradually whisk in beer until smooth. (Batter should be consistency of thick cream. If batter is too thick, gradually stream in cold water 1 tablespoon at a time; if it’s too thin sprinkle in more flour, 1 teaspoon at a time until it thickens up to correct consistency).

  • Step 3

    Increase oil temperature to 375°F.

  • Step 4

    Dredge fish in dry flour mixture. Tap off excess. Dip fish in beer batter, allow excess to drain off.

  • Step 5

    Working in batches, carefully add battered fish and the "pre-fried" chips (see fries steps) to oil and cook until golden brown, approximately 5-7 minutes.

  • Step 6

    Transfer cooked fish and chips to a paper towel lined baking sheet or cooling rack. Sprinkled with kosher salt while still warm.

  • Step 7

    Serve with malt vinegar, tartar sauce, lemon wedges and/or mushy peas.

Tags:

Toronto Recipes

Cooking At Home

Beer Battered Fish and Triple-Cooked Chips

Easy

Beer Battered Fish and Triple-Cooked Chips

Nadia Boachie

Nadia Boachie

Beer Battered Fish and Triple-Cooked Chips

Yields:

Serves 4

Prep Time:

0 hours 30 mins

Cook Time:

0 hours 30 mins

4.0

Rate This Recipe

English

Main Dishes

Ingredients

Fish 

  • 1 1/2 pounds skinless haddock fillets (or other thick white fish like cod or halibut), cut to preferred size

  • 1 cup plus 1/2 cup all-purpose flour, divided

  • 1 cup beer (lager or ale)

  • Kosher salt

  •  1 teaspoon ground black pepper

  • 1 teaspoon garlic powder

Fries

  • 5-6 large baking potatoes, scrubbed but not peeled

  • Kosher salt, to taste

  • Vegetable oil, for frying

Send list of ingredients to myself

Method

Fries 5 Steps

  • Step 1

    Cut the potatoes into 1/3-inch thick fries and transfer to a bowl of cold water. Bring a large pot of salted water to a boil. Drain the potatoes, add them to the pot and boil just until tender, about 5 minutes. Carefully drain the potatoes and transfer them to a paper towel-lined rack to cool. Refrigerate until chilled, about 1 hour.

  • Step 2

    In a large, deep skillet, heat 2 inches of oil to 250°F. Set a rack over a baking sheet. Working in batches, fry the potatoes just until they begin to brown around the edges, about 8 minutes. Transfer the potatoes to the rack and let cool.

  • Step 3

    When all of the potatoes have been fried once, heat the oil to 350°F.

  • Step 4

    Fry the potatoes again, in batches, until golden and crisp, about 7 minutes per batch (this can be done simultaneously with the fish or afterwards). Drain the fries on a paper towel-lined baking sheet, sprinkle with salt.

  • Step 5

    Tip: You want to time the cooking of your fries and fish so they are ready at the same time. If using two pots to fry this should be easy. If using one pot, I suggest cooking your fish before frying the chips for the final time OR frying the fish and chips at the same time.

Fish 7 Steps

  • Step 1

    In a large heavy-bottomed pot or Dutch oven, add enough vegetable oil to reach a 3-inch depth. Heat oil to 325°F.

  • Step 2

    Add 1/2 cup of flour, 2 teaspoons salt and 1 teaspoon ground black pepper to a medium sized bowl. In a separate medium-sized bowl, whisk together 1 cup flour, 2 teaspoons salt and 1 teaspoon garlic powder. Gradually whisk in beer until smooth. (Batter should be consistency of thick cream. If batter is too thick, gradually stream in cold water 1 tablespoon at a time; if it’s too thin sprinkle in more flour, 1 teaspoon at a time until it thickens up to correct consistency).

  • Step 3

    Increase oil temperature to 375°F.

  • Step 4

    Dredge fish in dry flour mixture. Tap off excess. Dip fish in beer batter, allow excess to drain off.

  • Step 5

    Working in batches, carefully add battered fish and the "pre-fried" chips (see fries steps) to oil and cook until golden brown, approximately 5-7 minutes.

  • Step 6

    Transfer cooked fish and chips to a paper towel lined baking sheet or cooling rack. Sprinkled with kosher salt while still warm.

  • Step 7

    Serve with malt vinegar, tartar sauce, lemon wedges and/or mushy peas.

Tags:

Toronto Recipes

Cooking At Home

Beer Battered Fish and Triple-Cooked Chips