Beer Battered Fish and Chips AND Onion Rings ------Episode 66

beer

🥗Healthier: sparkling water

💰Cheaper: club soda

Sparkling water maintains carbonation for the batter without the alcohol.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch can lighten the batter.

tartar sauce

🥗Healthier: yogurt sauce

💰Cheaper: mayonnaise

Yogurt sauce is lighter and healthier, while mayonnaise is a common alternative.

white fish

🥗Healthier: cod

💰Cheaper: pollock

Cod is healthier; pollock is often cheaper and still works well.

Combine 2 cups of all-purpose flour, 1 to 1 and 1/2 teaspoons of baking powder, and 1 teaspoon of salt in a mixing bowl.

Add a small amount of paprika to the flour mixture for color.

Gradually add 16 oz of light beer to the flour mixture until it reaches a thick batter consistency.

Let the batter sit for a few minutes to thicken as the gluten develops.

Lightly flour the hadock fillets to help the batter adhere better.

Heat peanut oil in a deep fryer or large pot to 350°F (175°C).

Dip the floured fish fillets into the batter, ensuring they are well-coated.

Carefully place the battered fish into the hot oil and fry until golden brown, flipping gently to avoid knocking off the batter.

Remove the fish from the oil and drain on paper towels.

Prepare the shrimp by mixing 1/4 cup each of all-purpose flour, self-rising flour, and cornmeal, adding a bit of salt and paprika.

Coat the shrimp in the flour mixture and set aside.

Fry the shrimp in the same oil until they curl and turn pink, being careful not to overcook them.

After the fish and shrimp, increase the oil temperature to 400°F (204°C) for frying onion rings.

Dip onion rings in the leftover batter and fry until golden brown, then drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens