I don’t play when it comes to Fish & Chips! These Beer Battered Fish and Chips (with a few oysters thrown in for good measure), are a must for any Nova Scotian who’s moved away from home.
Eating this dish transported me to the waterfront in Halifax, kicking back with my family & friends, eating copious amounts of fresh seafood, and drinking a glass of ice-cold sauvignon blanc (obviously). I can’t wait to get back there soon, but for now, this recipe will have to do!
I’ve also included the recipe for my Tartar Sauce because it’s rather a must with Fish & Chips! Is there anything better than dipping a fry in homemade tartar sauce? Ya, I didn’t really think so! Just remember to allow a little bit of chill time in the fridge; it’s exponentially better once the flavors have had a chance to marry.
I used Fort Point kolsch for this recipe but feel free to use an amber or whatever’s in the fridge. I’m a fan of this local beer, so that’s what I opted for.
See my homemade Tartar Sauce recipe HERE!
Beer Battered Fish and Chips
Equipment
- 1 kitchen thermometer long stainless steel stem is best for deep-frying
- 1 wire baking rack
- 1 large Dutch oven
- 1 pair of tongs
- 1 whisk
- 1 medium bowl wide enough to fit each piece of fish
Ingredients
- 1 ½ lb halibut or another firm fleshed white fish Alaskan Cod or Haddock
- 1 cup all-purpose flour
- 1 egg lightly beaten
- 1 ¼ cup super freaking cold beer don’t use a stout or porter
- 1 tbsp paprika
- 1 tbsp garlic powder
- 2 tsp old bay seasoning
- kosher salt
- freshly ground pepper
- oil for frying high smoke point
Instructions
- Add the oil to a large Dutch-oven until it's 2-3" deep. Heat oil to 375° F, checking periodically with a kitchen thermometer.
- While the oil heats up, cut the fish into even sized pieces and pat dry with paper towels. Season the fish on both sides with kosher salt and black pepper.
- To make the beer batter, whisk together the flour, garlic powder, paprika, and Old Bay. Stir in the lightly beaten egg, then slowly whisk in the beer until the batter forms and there are no more lumps.
- Dip the fish one piece at a time in the batter, then place in the hot oil. Cook for 5 minutes, or until fish is nice and golden brown. Drain on a wire rack (very important to maintain crispiness) and enjoy hot!
