Rick Stein Beer Batter Recipes

BEER-BATTERED FISH AND CHIPS

Beer-Battered Fish and Chips image

Our take on this classic British pub grub is just right. Rice flour, baking powder and beer in the batter keep the breading light and crisp, and making your own "chips" is definitely worth it. The double-frying method at two different oil temperatures ensures that the potatoes are perfectly golden and never soggy.

Provided by Food Network Kitchen

Categories main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 large russet potatoes (about 1 1/2 pounds)
Vegetable oil, for deep-frying
1 1/4 cups all-purpose flour
1 cup rice flour
2 teaspoons baking powder
Kosher salt
1/4 teaspoon cayenne pepper
1 12-ounce bottle lager, chilled
1 1/2 pounds skinless Pacific cod fillet (in one piece), cut into 12 pieces
Malt vinegar and lemon wedges, for serving

Steps:

Set a colander in a large bowl of ice water. Slice the potatoes lengthwise 1/4 inch thick, then stack the slices and cut into 1/4-inch-thick sticks, adding them to the ice water as you work. Refrigerate 30 minutes or up to 1 hour. Lift the colander out of the ice water, rinse the potatoes well and pat very dry.
Preheat the oven to 350 degrees F. Heat 4 inches vegetable oil in a large Dutch oven until a deep-fry thermometer registers 280 degrees F. Add half of the potatoes; fry until tender but still colorless, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Repeat with the remaining potatoes. Increase the oil temperature to 365 degrees F.
Whisk 3/4 cup all-purpose flour, the rice flour, baking powder, 1 teaspoon salt and the cayenne in a large bowl. Whisk in the beer until mostly smooth. Let sit 5 minutes to thicken.
Set a wire rack on a rimmed baking sheet. Season the fish with salt. Working in two batches, dredge the fish in the remaining 1/2 cup all-purpose flour, then dip in the beer batter, letting the excess drip off. Fry until crisp and golden brown, about 4 minutes. Transfer to the rack; sprinkle with salt. Keep warm in the oven.
Increase the oil temperature to 380 degrees F. Working in two batches, fry the potatoes again until crisp and golden brown, about 2 minutes. Drain on a paper towel-lined plate and season with salt. Serve the fish and chips with malt vinegar and lemon wedges.

FRENCH CHERRY TART

French Cherry Tart image

I saw this on Rick Stein's journey around France. It wasn't called French Cherry Tart (I didn't quite catch the name... and would be grateful if anyone out there could supply it), but it looked absolutely delicious and I am definitely going to give it a try.

Provided by wizkid

Categories Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb puff pastry
4 ounces butter (softened)
1 lb fresh cherries (stoned)
1 1/2 cups sugar
2 cups ground almonds
1 egg, beaten
1 egg yolk, beaten
3/4 cup plain flour
2 tablespoons kirsch
1 beaten egg, to glaze

Steps:

roll out the puff pastry and cut into two circles (with a diameter of 12").
Place one of the circles onto a greased non stick tray (to go into the oven).
cream together the sugar and the butter until well mixed.
Add the egg and the egg yolk gradually to the butter mixture and mix until well blended.
Add the almonds, cherries, flour and kirsch to the butter mixture and mix.
place the mixture into the middle of one of the puff pastry circles.
wet the edge of the pastry and place the other pastry circle on top and seal.
put decorative slits in the top of the pie.
glaze with the beaten egg glaze.
Put into a medium (preheated) 180 deg c oven.
cook for approximately 50 minutes (or until the pastry is golden brown and has risen).

Nutrition Facts : Calories 799.5, Fat 47.1, SaturatedFat 14.3, Cholesterol 107, Sodium 241.7, Carbohydrate 86, Fiber 5.2, Sugar 46.5, Protein 13

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