Photo Slideshows

IPA-Battered Fish and Chips

By • August 16, 2012 • 0 Comments

0 Save

See A&M make one of the finalists for Your Best Pub Food.

IPA-Battered Fish and Chips by Laura Davis

WHO: This is Laura Davis' very first FOOD52 recipe!
WHAT: Fish and chips that will transport you directly to foggy London.
HOW: White fish takes a dip in a quick beer batter before being fried along with the potatoes. A one-pot dish!
WHY WE LOVE IT: There's nothing like thickly battered fish accompanying freshly made, twice-fried french fries to transport us to the other side of the pond.

IPA-Battered Fish and Chips

Photo 1 of 14

For the fish: cod, flour, beer. For the chips: potatoes, salt. For both: vegetable oil, a lemon wedge, and malt vinegar.

IPA-Battered Fish and Chips

Photo 2 of 14

Laura Davis instructs us to peel the outer edge of the spuds, but leave a cap of skin on top and bottom for crisp ends after frying.

IPA-Battered Fish and Chips

Photo 3 of 14

Her instructions are simple: cut the potato into 1/2 inch slabs for starters.

IPA-Battered Fish and Chips

Photo 4 of 14

Then cut lengthwise in 1/4 inch slices for even, rectangular fries.

IPA-Battered Fish and Chips

Photo 5 of 14

A quick soak in salt water removes some of the potatoes' starchiness -- which helps them become all they can be in that bath of hot oil.

IPA-Battered Fish and Chips

Photo 6 of 14

After their soak, be sure to dry the potatoes well on paper towels or dishcloths -- wet potatoes are dangerous to deep fry!

IPA-Battered Fish and Chips

Photo 7 of 14

Meanwhile, we prepared the fish batter: as simple as pouring beer into flour and salt.

IPA-Battered Fish and Chips

Photo 8 of 14

Just a quick stir -- a few lumps are fine.

IPA-Battered Fish and Chips

Photo 9 of 14

Here's a cool trick: Laura Davis puts just a quarter-cup of flour into a plastic bag and uses it to coat the fish before dipping in the beer batter. It's mess-free and results in thicker breading, too.

IPA-Battered Fish and Chips

Photo 10 of 14

After a turn in the IPA-fragrant batter, it's time to fry.

IPA-Battered Fish and Chips

Photo 11 of 14

These french fries are twice-cooked: the first dip is meant to cook the potatoes through without browning.

IPA-Battered Fish and Chips

Photo 12 of 14

Then after a quick rest, they go back in for their final browning. Don't forget to sprinkle them with salt afterward!

IPA-Battered Fish and Chips

Photo 13 of 14

It's important to regulate your oil temperature so the fish doesn't brown before cooking all the way through. This piece looks about right.

IPA-Battered Fish and Chips

Photo 14 of 14

Fish and chips, the original pub food.

Comments (0)

Default-small
Default-small