Break open a bottle of beer, but don’t drink it!
Here in Cincinnati, OH the restaurant that has the best fish and chips is Nicholson’s Tavern that is downtown. It is the perfect consistency of crunch and actually tasting the fish. Sometimes you can get fried fish where there is too much batter than there is fish, which is super annoying. We all have had that experience, right? I know you have! For me there is nothing worse than that. I am a fish and chip connoisseur! It is one of my favorite dishes to enjoy so I know what I am looking for when I want my fish and chips. I am looking for crispness and flavor. I’m talking massive flavor. OH and lemons and tartar sauce! That is what I want t when I order fish and chips. So one day I was craving fish and chips and it was one of those cravings that I could not get over. Therefore, I decided to make beer battered fish and chips! Man, that was a lot of “fish and chips” sayings.
Now, you guys know that I am not a regular beer drinker. So I have to tell you it was pretty odd going into the beer section only to grab a “40”, or how some say, a “FAWTY”…lmbo, and walk out. I didn’t want anyone to think I was a heavy beer drinker. It didn’t make it any better that I had on a scarf and sweats. I must have really looked homely. But it was the only ingredient that I needed to make this meal. My significant other doesn’t drink alcohol at all and I am more of a social drinker. Sooooo… a sistah needed a bewsky. Did I say that right? Anyway, I really wanted to make sure this fish had a lot of flavor, which is why I added so many of my favorite signature spices to the beer batter. Not to mention, the beer added flavor as well. Now, I know some of you are wondering, “What kind of beer do I use?” Let me say this, I don’t really think it matters that much. I wouldn’t use Guiness or any specialty exported beers just because the flavor of the beers may be a little too much (that’s my opinion anyway). Keep it simple. Use Bud Light, Coors, or whatever. Don’t over think it. I bought a cheap can of beer ( I can’t remember what it was called) and it did just fine. All you have to do is fry those puppies up until they’re nice and crisp, dip them in tartar sauce, and you are in heaven.
- canola oil for frying
- 24 oz. Cod fish
- 3 c. flour (divided)
- 2 c. beer
- ½ tbsp. salt
- ½ tbsp. pepper
- 2 tsp. cayenne pepper
- ½ tbsp. onion powder
- ½ tbsp. garlic powder
- 2 tsp. smoked paprika
- 4 large russet potatoes
- Pour the oil in a deep fryer on 300 Degrees and turn your oven on the warm setting.
- Thinly slice your potatoes and turn to a bowl filled with cold water until ready to fry. This prevents the potatoes from turning brown. Once you have thinly sliced the potatoes and the oil is heated take a handful of the potatoes, shake the excess water as much as possible, bloat with a paper towel, and turn to oil. Fry for 5-7 minutes or until potatoes are golden. Use a slotted spoon to remove from oil and turn to a cooling rack and immediately season with salt. Repeat until all potatoes are cooked. Remove the chips from the cooling rack and turn to a baking sheet evenly spaced out and place in the oven on the top rack until ready to serve.
- Slice the cod into thin strips, triangles, or to your liking. Once your cod has been sliced sprinkle on both sides with salt and pepper. Add 1 cup of flour to a plate and set aside. In a large bowl, add the 2 cups of flour and the spices (salt, pepper, cayenne pepper, onion powder, garlic powder, and smoked paprika) and whisk together. Slowly add in the beer while whisking. The batter should be thick and smooth. If it is still too clumpy add an extra tablespoon of beer at a time until the batter is thick and smooth.
- Dredge the fish into the flour and shake the excess flour off the fish. Dip into the beer batter and place into the deep fryer for 5-7 minutes. Repeat for all fish pieces. Remove with slotted spoon and turn to a cooling rack. Serve with chips and tartar sauce.