Cooking With Beer – Founders Imperial Stout Fish & Chips

(Courtesy Founders Brewing)

Festive foods take on new meaning during the National Football League’s Divisional Playoffs, especially foods made with serious craft beer.

This game day recipe comes our way from Justin Golinski Culinary Director at Founders Brewing. And it uses the brewery’s tasty Imperial Stout, a rich and roasty 10.5% ABV dark ale that’s currently available on tap at the brewery’s Grand Rapids and Detroit Michigan taprooms.

If you have to go with a substitute we suggest Sierra Nevada’s Narwhal or Stone’s Russian Imperial Stout. But whatever you chose it’s important that you stick with a robust Imperial.

“I love using salmon for this recipe, which is weird and different, I know,” said Chef Golinski “but I urge you to try it. If you prefer a milder fish, I’d suggest cod or tilapia. Enjoy!”

Imperial Stout Fish & Chips

Ingredients

(2) 5oz salmon filets
2 3/4 cups seasoned flour
(1) 12oz bottle of Founders Imperial Stout
4oz kettle-cooked potato chips (crushed)
2 Idaho russet potatoes
vegetable oil for frying

Directions

In a large stockpot, heat your oil to 350 degrees
Arrange three containers accordingly:

- First: 1 cup of seasoned flour
- Second: Imperial Stout batter (12oz bottle of beer + 1 3/4 cups of flour)
- Third: crushed potato chips
Pat your salmon filets dry and cut them into 4 equal pieces.
Dredge each piece of salmon through the seasoned flour, then beer batter and, lastly, the potato chips. Make sure they’re covered evenly.
Drop the battered salmon filets into the heated fry oil until they float and are golden brown in color. Remove using a slotted spoon or other utensil that is a safe form of deep-dry retrieval.
Place fish upon paper towels to catch excess oil.

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.

(Serve alongside your beer battered fish and coleslaw)

Tartar Sauce