Festive foods take on new meaning when they’re made with serious craft beer. And who doesn’t enjoy a steaming plate of fish & chips at any time of year?
And although this pub classic calls for any lager, we went with Allagash Brewing’s new summer lager, Surf House, super-crisp 5.5% ABV lager that is dry-hopped for sweet tropical notes.
The beer’s subtle citrus tones deftly inform this wonderful recipe and again who doesn’t love fish & ships? It’s a barroom classic.
So let’s do this!
Craft Beer Battered Fish & Chips
Ingredients
- 1 cup craft beer (a pale ale or lager works well)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb white fish fillets (such as cod or haddock)
- Vegetable oil, for frying
- French fries, for serving
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and pepper.
- Gradually add the craft beer, stirring until the batter is smooth.
- Heat the oil in a deep fryer or large pot to 350°F (175°C).
- Dip the fish fillets into the batter, allowing any excess to drip off.
- Fry the fish in batches until golden brown and crispy, about 4-5 minutes per side.
- Remove the fish from the oil and drain on paper towels.
- Serve with French fries and tartar sauce.
(To serve alongside your beer battered fish)
French Fries
- Cut your potatoes into your favorite fry shape, put them into a pot of water and bring them to a boil. Cook them just long enough to soften slightly. Drain and set them to the side.
- Drop your potato pieces into heated fry oil. Allow them to cook until they float and are golden brown in color.
Tartar Sauce
- 1/2 cup mayonnaise
- 1/4 cup chopped dill pickles
- 1/8 cup apple cider vinegar
- 1/8 cup packed brown sugar
(Simply blend those ingredients together in a medium-sized bowl and you’re done!)
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Want more “Cooking with Beer” recipes?
We’ve got ‘em…
LAGUNITAS UNREFINED SHUGGA’ BREAD PUDDING
OKTOBERFEST BEER CHEESE PRETZEL SKILLET
OSKAR BLUES CITRUS-CHILI WINGS