Guinness-battered fish and chips recipe

A delicious Irish favorite: Guinness-battered fish with chips.

Today is Ireland's National Fish and Chips Day.

The Irish Traditional Italian Chippers Association is behind the annual event, which celebrates 130 years of Italian-run chip shops in Ireland. If you're lucky enough to be in Ireland and have an Italian chipper close by they could be selling their wares half-price today.

If not then you'll have to make your own!

The Irish love nothing more than heading to the “chipper” for fish and chips, whether it’s the famous Dublin shop Leo Burdocks or your local chipper there’s nothing like chomping down on a fish and chips.

Although cooking fish and chips with Guinness might seem a little alien to some, cooking with Guinness has long been part of Irish meals, from stew to sandwiches, and fish to fowl. The deep flavors of Guinness complement hearty foods like pies and stews and the slightly bitter take brings a seafood to life.

Making a Guinness batter may be a challenge but the flavor will be your reward.

Here’s a simple recipe for this classic Irish dinner.

Ingredients:

2 cups Guinness beer

1 tsp. baking soda

1 tsp. salt

½ tsp. ground black pepper

1 egg

All purpose flour

8  - 3 oz. cutlets of Pollack, Cod or Haddock, boneless, sliced on bias

Method:

- In large mixing bowl, add beer, baking soda, salt, pepper, and egg.

- With a whisk, slowly add enough flour until the batter is thick, not runny and adheres to a wooden spoon.

- Heat oil in a deep fryer or in a deep sided sauté pan to 350 degrees.

- Dredge fish in flour, shaking off excess and dip in batter, covering all sides of fish

- Holding battered fish, gently dip into hot oil, holding halfway in, wait 15 seconds and drop into oil.
- This will prevent the fish from sticking to the bottom.

- Flip fish over when brown on one side and cook altogether about 6-8 minutes, depending on the thickness of fillets.

- The fish should be all one color all the way thru or 140 degrees internal temperature.

- Serve with tartar sauce and French fries

Source: WineMag.com

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