Seafood > Ireland

Burren Gold Beer Battered Fish and Chips Recipe

Ingredients with Measurements:
- 1 lb. cod fillets
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 cup Burren Gold beer
- 1 egg
- 4 large potatoes, peeled and cut into thick fries
- Vegetable oil for frying

Special equipment needed:
- Deep fryer or large pot
- Wire rack

Step-by-step instructions:

1. Preheat the deep fryer or pot of oil to 375°F.

2. In a large bowl, whisk together the flour, baking powder, salt, and black pepper.

3. In a separate bowl, beat the egg and then stir in the Burren Gold beer.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

5. Dip each cod fillet into the batter, making sure it is fully coated.

6. Carefully place the battered fish into the hot oil and fry for 4-5 minutes, or until golden brown and crispy. Use a slotted spoon to remove the fish from the oil and place it on a wire rack to drain excess oil.

7. In the same oil, fry the potato fries until golden brown and crispy. Remove from the oil and place on a wire rack to drain excess oil.

8. Serve the fish and chips hot with your favorite dipping sauce.


Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Oil temperature: 375°F
Serving size:
4 servings

Nutritional information:
Calories per serving: 580
Fat: 22g
Carbohydrates: 63g
Protein: 29g

Substitutions for ingredients:
- Any type of white fish can be used instead of cod.
- Gluten-free flour can be used instead of all-purpose flour.
- Club soda or sparkling water can be used instead of beer.

Variations:
- Add some spices to the batter, such as paprika or cayenne pepper, for a spicy kick.
- Use sweet potato fries instead of regular potato fries.
- Serve with a side of coleslaw or tartar sauce.

Tips and tricks:
- Make sure the oil is hot enough before frying to ensure a crispy batter.
- Do not overcrowd the fryer or pot, as this will lower the temperature of the oil and result in soggy fish and chips.
- Pat the fish fillets dry with a paper towel before dipping them in the batter to ensure the batter sticks.

Storage instructions:
Leftover fish and chips can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
To reheat, place the fish and chips on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the fish and chips on a large platter with a side of dipping sauce and lemon wedges.

Garnishes:
Garnish with chopped parsley or green onions.

Pairings:
Serve with a cold pint of Burren Gold beer or your favorite beverage.

Suggested side dishes:
Coleslaw, tartar sauce, or a side salad.

Troubleshooting advice:
- If the batter is too thick, add a little more beer to thin it out.
- If the batter is too thin, add a little more flour to thicken it up.
- If the fish is not crispy, make sure the oil is hot enough and that the fish is not overcrowded in the fryer or pot.

Food safety advice:
- Make sure the fish is fully cooked before serving.
- Use caution when working with hot oil.

Food history:
Fish and chips is a traditional British dish that originated in the 19th century.

Flavor profiles:
Crispy, savory, and slightly sweet from the beer batter.

Serving suggestions:
Serve with a side of coleslaw or tartar sauce.

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Region: Irish

Taste: Crispy, Savory, Tangy, Salty, Fishy