FOOD

Beer-Battered Fish And Chips Tastes Like An Old-Fashioned Summer Evening

by Rebecca Endicott
Becca is a writer and aspirational dog owner living in NYC.

I think everyone has a handful of foods that will bring them back to childhood in an instant, with just one taste!

For some people, it’s fond memories of Mom’s homemade desserts, or a particularly delicious family recipe for Sunday gravy. For others, it might just be the smell of something amazing in the wind that transports them right back to being 10 years old again!

For me, one food that never fails to make me nostalgic is a steaming, fresh-out-the-fryer batch of fish and chips. As a kid, growing up in a fishing village in New England, fish and chips was served absolutely everywhere, all year round.

It’s a dish that never loses its appeal, no matter how many times you eat it. From the crispy golden crunch of the batter to the tender, flaky white fish, not to mention the ketchup and coleslaw on the side, it’s pretty much the perfect food!

That’s why it’s always worth having a recipe on hand, ready to whip up in just a few minutes on a breezy summer night!

Print out our recipe below to try your hand at this delicious, old-fashioned dish.

Cook: 15 min
Prep: 15 min
Serves: 4
Ingredients
  • 2 large potatoes
  • 2 cups flour
  • 1 tsp. salt
  • 12 tsp. pepper
  • 1 12 tsps. baking powder
  • 7 Tbsps. milk
  • 12 Tbsp. olive oil
  • 2 filets cod or haddock, halved
  • 1 Tbsp. water
  • 7 Tbsps. light beer
  • Oil for frying
Instructions
  • Wash and peel potatoes. Slice into long, narrow "chip" or "fry" shapes and set aside.
  • In a small bowl, combine half the flour with pepper and 1/2 tsp. of salt. Mix together thoroughly.
  • In a second bowl, combine remaining flour, baking powder, milk, olive oil, water, and remaining salt.
  • Pour light beer into mixture, and stir thoroughly. Add another Tbsp. of beer if mixture is too thick.
  • Heat oil in deep frying pan. Fry the potato pieces for 8 minutes or until golden-brown.
  • Roll each of your 4 pieces of fish in dry flour, then dip each piece into beer batter until fully covered.
  • Fry fish in oil, 2 to 3 minutes on each side or until golden-brown.
  • Wrap up with chips and serve hot. Enjoy!
And if you can’t wait to spend the whole summer frying up scrumptious, flavorful fish, make sure you check out the video below for detailed instructions. And don’t forget to SHARE for everyone who loves this traditional meal as much as I do!
Beer-Battered Fish And Chips 15 minutes 15 minutes 30 minutes Serves 4 //www.littlethings.com/app/uploads/2016/04/Screen-Shot-2016-05-03-at-4.12.52-PM-850x444.jpg 2 large potatoes 2 cups flour 1 tsp. salt 1/2 tsp. pepper 1 1/2 tsps. baking powder 7 Tbsps. milk 1/2 Tbsp. olive oil 2 filets cod or haddock, halved 1 Tbsp. water 7 Tbsps. light beer Oil for frying Wash and peel potatoes. Slice into long, narrow "chip" or "fry" shapes and set aside. In a small bowl, combine half the flour with pepper and 1/2 tsp. of salt. Mix together thoroughly. In a second bowl, combine remaining flour, baking powder, milk, olive oil, water, and remaining salt. Pour light beer into mixture, and stir thoroughly. Add another Tbsp. of beer if mixture is too thick. Heat oil in deep frying pan. Fry the potato pieces for 8 minutes or until golden-brown. Roll each of your 4 pieces of fish in dry flour, then dip each piece into beer batter until fully covered. Fry fish in oil, 2 to 3 minutes on each side or until golden-brown. Wrap up with chips and serve hot. Enjoy!

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