Beer Battered Fish and ChipsJohanne Bosse2023-08-25T13:02:49-03:00
Perfectly Light and Crispy Beer Battered Haddock with Restaurant Style French Fries
Get ready for a mouthwatering adventure that will transport you straight to the seaside shacks of the British Isles! Get your taste buds ready for our delightful beer-battered fish and chips recipe, where tender fish meets a light and crispy coating, perfectly complemented by homemade French fries.
As you dive into this classic dish, prepare to be amazed by the harmonious blend of flavors and textures that will have you hooked from the very first bite. Whether you’re a seafood enthusiast or simply looking to add some crispy goodness to your repertoire, this recipe will make you a culinary champion in your own kitchen. So grab your apron, channel your inner fishmonger, and let’s embark on a delightful journey to fish and chip heaven. Top off this perfect meal with our Zesty Dill Remoulade.
A very generous thank you to Logan’s Daily Catch for sponsoring this recipe. It is an honour to work with brands that align with our values and make it possible for us to share these recipes with you.
5 large russets, washed and cut into French Fries of equal size
1 tsp salt
Light Beer Batter
2cups all purpose flour
1/4cup corn starch
1/4cup corn flour
1/2 tbsp baking soda
1 1/2 tsp baking powder
2/3cups light beer
1lbs fresh haddock fillets
Homemade Crispy French Fries
Place potatoes in a bowl full of water and soak for 45 minutes.
Heat deep fryer to 360-370 degrees.
Drain the fries and dry very well.
Gently place the fries into the hot oil, working in batches if needed.
Blanch for 3-4, remove let cool.
When ready to serve bring the temperature back up and fry until golden and crispy.
Place in a bowl that has been lined with paper towel to absorb excess grease, toss with salt.
Light Beer Batter
Heat oil in a deep fryer to 350 degrees
Combine the dry ingredients and mix well.
Remove 2 cups of the batter ( enough for 2 lbs of fish) place the remaining mix in an air tight container and store in a cool dry place for up to 2 months *.
Add eggs ( if using) and beer to the dry ingredients and mix until very smooth.
Dip the haddock fillets into the batter letting excess batter drip off, slowly submerge in the hot oil and cook until golden brown.
Remove the fish and place on a paper towel lined plate. Repeat until all of the fish has been fried.
Serve with the Crispy French Fries.
Category:Entrees, Fish, Seafood, Recipes
Keywords: Homemade beer-battered haddock ,Beer-battered fish recipe, Crispy haddock fillets, Hand-cut French fries, Classic fish and chips ,Easy beer batter recipe, Crispy fried fish, Homemade fish and chips, Perfectly battered haddock, Restaurant-style French fries