Julie Van Rosendaal - Fish & Chips
Can you make pub-quality fish and chips in your own kitchen? It's possible - Julie Van Rosendaal joins us to explain how it's done.
Beer Battered Fish (for Fish & Chips)
1 3/4 cup all-purpose flour, divided
1 1/2 lb cod or haddock filets, skinned
1 12 oz. bottle cold beer
canola oil, for cooking
Put 1/4 cup of the flour into a shallow dish. Cut the fish fillets diagonally into 1-inch wide strips.
In a medium bowl, whisk together the remaining 1 1/2 cups flour, a pinch of salt and the beer - you should have a mixture with the consistency of pancake batter.
In a shallow, heavy pot, heat a couple inches of oil until it registers 375°F.
Pat fish dry with paper towels and dredge in the flour, shaking off the excess. Coat a few pieces at a time in the batter and then into the oil. Cook, turning as needed, for 4-5 minutes, until deep golden and cooked through. Transfer to paper towels to drain and cool, then sprinkle with salt.