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Crispy Beer Batter Fish & Chips - Food Wishes

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08:06   |   Apr 23, 2019

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Crispy Beer Batter Fish & Chips - Food Wishes
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Transcription

  • hello this is chef john from food wishes comm with crispy beer batter fish and
  • chips that's right anybody can do a beer
  • batter fish that stays crispy for a few minutes but I'm sorry for me that is
  • just not long enough okay not to sound too high-maintenance but I kind of want
  • my crispy fried fish to stay crispy throughout the entire eating process and
  • by the way it's always a nice thing when the recipe that provides the best
  • results also just happens to be the easiest recipe which is the case here so
  • with that let's go ahead and get started with our batter and that's gonna begin
  • with one cup of self-rising flour which is nothing more than regular flour
  • that's milled with baking powder and salt and as usual I will tell you how to
  • mix up your own in the blog post which is super easy and only takes a second
  • and then to this flour we're also going to add about two tablespoons of rice
  • flour or if you want some other kind of non wheat flour okay some people like
  • cornstarch some people like potato starch which will also work but I like
  • the rice flour and then last but not least I'm also gonna add in a little
  • extra touch of baking powder and even though our self-rising flour already
  • contains baking powder I do like to add just a little bit more and that's it
  • we'll take a whisk and give this a mix until we have everything thoroughly
  • combined and that is now ready to finish off by stirring in our beer which by the
  • way I'm going to wait to do until I'm ready to use this and because one the
  • secrets here is keeping the batter as cold as possible what we'll do is
  • transfer these dry ingredients into the freezer and we'll leave this in there
  • until we're ready to mix in our beer and then once that's set we can move on to
  • prep our fish and today I'll be using some beautiful frozen cod which I gently
  • defrost it overnight in the fridge and if we are going to use frozen fish or
  • any fish for that matter we want to make sure to get it as dry as possible okay
  • so use some paper towels and blot off any excess moisture and then what we'll
  • do once our fish has been thawed and dried is possibly cut it down the middle
  • to make to approximately one inch thick strips sure we could have just fried
  • this as is but by cutting it not only will cook faster but we're also
  • increasing our surface area which means that much more crispy coating and then
  • what we'll do once that's cut is go ahead and dust those in a little bit of
  • seasoned rice flour be for they go in the batter and what this
  • is gonna do is absorb any of that last moisture on the surface and then once
  • that's been lightly dusted and we shake off the excess what we'll do is transfer
  • it onto some crinkled up foil and this is just gonna serve as sort of a drying
  • rack for that fish okay so that's gonna let some air circulate underneath and we
  • will have less chance of a soggy bottom oh by the way I'm just seasoning with a
  • little bit of salt but if you did want to sneak in some spices like curry
  • powder chili powder etc this would be a great step to do that but anyway we'll
  • go ahead and dust our fish in the rice flour along with like I said any other
  • seasonings we want and then because we want to keep everything cold well
  • transfer that into the fridge until we're ready to use it and that's it once
  • our fish is prepped in our oils hot we can pull our dry ingredients either
  • freezer and finish this batter off by pouring in some beer and for this I
  • recommend a nice inexpensive lager style okay I have one imported from Australia
  • in large blue cans but really any cheap lager is gonna work and that's because
  • you're more affordable can beers are gonna be nice and light in color and
  • taste not to mention have a nice high level of carbonation and all we're gonna
  • do is whisk it enough until it's as thick or as thin as we want okay so I'll
  • start with a nice big splash and I'll give it a stir and then I'll decide if I
  • need more which I did and what I'm going for is something similar to a nice thick
  • pancake batter all right keep in mind the thicker the batter the thicker the
  • coating once it's fried and since personally I want a nice thin crispy
  • coating I tend to go for a thinner batter and I'm actually gonna grab a
  • spoon so you can get a good look at what I'm talking about
  • okay so make it thicker if you want but I generally shoot for something that's
  • just gonna coat the fish and by the way I mentioned keeping everything cold as a
  • key so if you're not gonna use this right away pop it in the fridge or keep
  • it on a bowl of ice but I was starving and ready to fry so I'm going to
  • transfer in two pieces of my nice cold dry fish into the batter and then once
  • those are nicely coated we'll go ahead and lift them out letting most but not
  • all the batter drip off which plane we will carefully transfer that into some
  • 375 degree oil and by the way I did that first piece wrong because we don't want
  • the oil splashing towards us so place it in like this so it splashes away from
  • and then what we'll do after making sure those aren't sticking together let's let
  • them fry for about three to four minutes or until they're crispy and beautifully
  • golden brown and there are some things we deep-fry that about halfway through
  • we can kind of tip them and flip them over
  • but fried fish isn't really one of them so don't worry about trying to turn them
  • over they can just cook with that same side down although sometimes to hedge my
  • bets I will give them a little dunking for a few seconds but anyway like I said
  • we'll let those go for about three or four minutes or until they look a little
  • something like this at which point we'll fish those out and
  • let those drain for a few seconds on some paper towel and as you can
  • hopefully see this recipe really does produce a gorgeous piece of fried fish
  • which we will want to serve immediately on top of either some french fries which
  • people in certain places call chips or on real actual chips and as you can see
  • I've lined the bowl with some newspaper and a little bit of an homage to actual
  • fish and chips speaking of which because malt vinegar
  • is often served with the fried fish I actually went with salt and vinegar
  • potato chips and that's it before I tuck in I went ahead and tucked in a little
  • bit of tartar sauce in a wedge of lemon which is not traditional with regular
  • fish and chips but is very very very traditional with Western New York
  • fish fries which is what I like to pretend this is and by the time I did
  • that it had been about 10 minutes is's came out of the fryer but it was still
  • crispy as you'll hear when I bite
  • oh yeah and what I find amazing with this recipe is that we've achieved this
  • level of Chris penis with such an incredibly thin coating I mean it's
  • barely there in fact this might even qualify as a low carb recipe oh and by
  • the way as I was taking this next bite I thought to myself I'm gonna stop and
  • take some pictures of the cross-section which is why you're about to see me
  • pinch off a jagged piece of the coating which as I was doing I realized would
  • look weird on camera so just something I wanted to mention because that would
  • have kept a few people up wondering why did he pinch that fish dick and of
  • course it's probably really obvious but I'll tell you anyway just because I use
  • Cod for this doesn't mean you have to I mean you are after all the Arthur
  • Treacher's of what sea creatures this features and virtually any fish or
  • seafood will work with this technique but anyway I went ahead and finished
  • that first piece and I went ahead and grabbed the second and even though it
  • had been quite a while since this came out of the fryer it was still just as
  • crispy as my first bite so I just absolutely love this formula oh and let
  • me give you a little tip here whether you're gonna use a tartar sauce or some
  • other sauce you want to go ahead and apply that to each bite
  • all right don't just slop it all on there at once otherwise everything is
  • gonna get soggy all right so the method we want to use is the bite sauce white
  • sauce white sauce whoop sorry it's actually the other way
  • around it's sauce white sauce white sauce white and that will help preserve
  • the Chris penis but anyway that's it my favorite method for doing beer battered
  • fish whether you're going to serve yours on regular chips or the British style
  • potato chips which are actually french fries which are really actually Belgian
  • fries but the point is no matter what you serve this on I really do hope you
  • give it a try soon so head over to food which is calm for all the ingredient
  • amounts of Martha as usual and as always enjoy
  • you
  • you

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Description

Learn how to make Crispy Beer Batter Fish! All beer batter fish recipes are crispy right out of the fryer, but after a few minutes, most turn soft, and soggy, but that’s not a problem here. By following a few simple steps, your last bite should be just about as crispy as your first. Potato chips sold separately. Visit https://foodwishes.blogspot.com/2019/04/crispy-beer-batter-fish-chips-sorry-i.html for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy Crispy Beer Batter Fish & Chips recipe!

You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”