You guys... can we talk about how amazing beer batter is for a second? Also throw in that not only is it delicious, but it's super easy to make? Okay cool. Glad we got that squared away.
I made the best fish and chips of my life with a side of Flavor God ranch potato wedges, homemade tartar sauce and some slaw. I didn't make enough of the slaw to write down a recipe so I'm leaving that out for now. I'll be posting about slaw soon though so stay tuned!
I was gifted some fresh haddock courtesy of my sister and I immediately decided I was going to make beer battered fish and chips which is something I have never done. This was my first time trying this recipe out and now I want to beer batter everything. Here's what you need to know.
Tartar Sauce
1/2 cup mayo
1 tbsp garlic aioli (or 1/2 tsp garlic powder)
1 tsp onion powder
1/4 cup (roughly) of chopped pickles
2 tsp pickle juice
1/4 tsp salt
(Note: Prepare this by combining all of the ingredients above before cooking potatoes and fish and place in refrigerator. Remove from fridge when ready to serve.)
Ranch Potato Wedges
4-6 potatoes
2 tbsp oil
1 tsp salt
1 tsp pepper
2 tbsp Flavor God Ranch (or any brand)
Step 1: Preheat oven to 425 degrees and line a baking sheet with aluminum foil. Step 2: Peel and slice potatoes into wedges.
Step 3: In a large bowl, toss potatoes in olive oil and seasoning. Step 4: Spread potatoes evenly across baking sheet and place in the oven for 20 minutes.
Step 5: While potatoes are baking, begin preparing the fish. When the last few pieces of fish are frying and you are almost done, I recommend turning the broiler on high for about 4 minutes to get the potatoes crisp.
Beer Battered Fish
1 lb haddock (may substitute for another fish)
1 cup flour
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp paprika
1 cup beer (I used an IPA and it rocked)
lemon zest (optional)
Step 1: In a deep and shallow pan (or a deep fryer/Dutch oven) pour enough oil into the pan so at least one side of the fish will be fully covered and heat on medium to high heat.
Step 2: Prepare your fish by rinsing under cold water and patting dry with paper towel. Proceed to cut fish into desired chunks.
Step 3: In a medium bowl, combine all the dry ingredients including the lemon zest and whisk together.
Step 4: Once all ingredients are combined, go ahead and start adding the beer to the dry ingredients. I recommend doing this slowly to make sure you get the right consistency. You may need to add a little more or a little less beer depending on the kind you're using. You want the batter to be similar to the consistency of pancake batter.
Step 5: Submerge pieces of fish in batter and transport to the pan. i recommend doing this with tongs. The fish should immediately begin to fizzle. If this is not happening, slightly turn up the heat and wait to add more pieces. If you add the fish to oil that is not hot enough, the batter and fish will absorb too much of the oil
Step 6: Fish should fry on one side for about 3-4 minutes until golden brown. Flip and repeat.
Step 7: Once the fish is golden brown remove and drain excess oil on a plate lined with paper towel. Repeat steps 5 and 6 until all pieces of fish are fried. Step 8: Turn the oven off. The broiler will stop but your potatoes will remain warm and crispy while you plate your fish and do whatever else you need to do to get your meal on the table.
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