(Courtesy Sierra Nevada Brewing)

Festive foods take on new meaning when they’re  made with serious craft beer. And who doesn’t enjoy a hot plate of fish & chips? It’s a classic pub dish that’s so easy to make.

This tasty recipe comes our way from Sierra Nevada Brewing and it uses, Sierra Nevada Premium Pils, a delicious 4.7% ABV craft lager with bright  citrus and tangerine tones, and floral lemon peel notes.

The beer’s subtle citrus tones deftly inform this wonderful recipe and again who doesn’t love fish & ships?

Let’s do this!

Sierra Nevada Pils Fish & Chips

Ingredients

• 4  6-oz white-fleshed fillets, such as cod, haddock, or halibut, if you’re feeling fancy
• 1 tsp Kosher Salt
• ¼ tsp White Pepper, Ground
• 1 1/3 cups (180 g) All-purpose Flour
• 2/3 cup (95 g) Rice Flour
• 1 ½ tsp Baking Powder
• 8.4 Fl oz Sierra Nevada Premium PILS
• 2 quarts Canola or Vegetable Oil
• Malt Vinegar (For best results, place some malt vinegar in a food-safe spray bottle.)
• Tartar Sauce
• Thick Cut or Classic Fries

(Courtesy Sierra Nevada Brewing)

Directions:

Step 1

Source good-quality fish, preferably fresh (never frozen). Check the fish for pin bones and remove any if necessary. Using paper towels, pat the fish fillets dry, lightly salt them, and let the fish rest, uncovered, on a wire rack in a baking sheet in the refrigerator for 4-8 hours before frying. This step is crucial for keeping your batter from turning soggy.

Step 2

Add oil to a large heavy-bottom pot and heat over medium heat until 350°F. If you have a tabletop fryer, you can use it and set the temperature to 350°F.

Step 3

While the oil is heating, add 1 cup of all-purpose flour to a bowl and add the fish, tossing to coat with flour and set aside until ready to fry.

Step 4

Make the batter; in a medium bowl, whisk together the remaining 1/3 cup all-purpose flour, rice flour, baking powder, 1 tsp kosher salt, and white pepper. Add the PILS and whisk until just combined. Do not over-whisk the batter, or you’ll lose all those great bubbles from the beer’s carbonation.

Step 5

Once the fryer temperature has reached 350°F, coat one piece of fish at a time. Pick the fish out of the batter and let some excess drip back into the bowl. Slowly lower into the hot oil, allowing it to fry a bit before completely submerging to prevent sticking to the bottom of the fryer basket. Cook, flipping at about 2 minutes to ensure both sides are golden brown and the fish is cooked through. Transfer to a wire rack, season with additional salt, and spritz with malt vinegar.

Step 6

Serve with thick-cut fries (chips) and tartar sauce.

###

Want more “Cooking with Beer” recipes?

We’ve got ‘em…

SIERRA NEVADA CHICKEN POT PIE

LAGUNITAS UNREFINED SHUGGA’ BREAD PUDDING

OSKAR BLUES CITRUS-CHILI WINGS

GUINNESS BEEF STEW