Guinness Battered Fish And Chips Recipes
GUINNESS-BATTERED FISH AND CHIPS
Categories Fish
Number Of Ingredients 7
Steps:
- -In large mixing bowl, add beer, baking soda, salt & pepper, and egg. - With a whisk, slowly add enough flour until the batter is thick, not runny and adheres to a wooden spoon. - Heat oil in a deep fryer or in a deep sided sauté pan to 350 degrees. - Dredge fish in flour, shaking off excess and dip in batter, covering all sides of fish - Holding battered fish, gently dip into hot oil, holding halfway in, wait 15 seconds and drop into oil. - This will prevent the fish from sticking to the bottom. - Flip fish over when brown on one side and cook altogether about 6-8 minutes, depending on the thickness of filets. - The fish should be all one color all the way thru or 140 degrees internal temperature. - Serve with tarter sauce and French fries
GUINESS BEER BATTERED COD
Make and share this Guiness Beer Battered Cod recipe from Food.com.
Provided by jswope162
Categories < 30 Mins
Time 30m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Pour the GUINNESS® into a large bowl and add the flour, baking powder, salt and pepper. Then whisk until it is light and frothy. Let the batter sit for 15 minutes - remember good things come to those who wait! Meanwhile, heat a deep fryer to 180°C When the batter is ready, dust the fish with flour and coat evenly with batter. Fry for 5 - 6 minutes turning once halfway. Then serve with chunky chips, salad and a cool GUINNESS®. Get your batter ready and then knock it up for the lads at half time.
- Tip.
- To stop your batter sticking to the wire mesh of your deep fat fryer, simply take the mesh out and use a slotted spoon to lift your fish instead. Genius.
Nutrition Facts : Calories 419.8, Fat 2.2, SaturatedFat 0.4, Cholesterol 99.3, Sodium 1264.3, Carbohydrate 48.9, Fiber 1.8, Sugar 0.2, Protein 47.6
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- In large mixing bowl, add beer, baking soda, salt & pepper, and egg. With a whisk, slowly add enough flour until the batter is thick, not runny and adheres to a wooden spoon.
- Heat oil in a deep fryer or in a deep sided sauté pan to 350 degrees. Dredge fish in flour, shaking off excess and dip in batter, covering all sides of fish.
- Holding battered fish, gently dip into hot oil, holding halfway in, wait 15 seconds and drop into oil. This will prevent the fish from sticking to the bottom.
- Flip fish over when brown on one side and cook altogether about 6–8 minutes, depending on the thickness of filets. The fish should be all one color all the way thru or 140 degrees internal temperature. Serve with tarter sauce and French fries.
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- In a large bowl whisk the beer, egg, baking soda and salt and pepper. Whisk until well-combined. Start adding the flour and whisk until it starts to thicken and sticks to the whisk. You will probably use about ½ cup of flour, but add it slowly, so you get the right consistency.
- Coat the filets with flour before dipping them into the batter. Then dip the fish, piece by piece into the batter and let the excess drip off and ensure the fish is fully coated.
- Once you have coated a piece of fish, put it into the oil before moving onto the next piece, but work quickly to ensure even cooking of all the pieces. Using a fork, gently dip the fish into the oil and hold there for a few seconds before letting go. This will keep the fish from sticking to the bottom of the pot. Then repeat the process with the rest of the filets.
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