GOLDEN ALE-BATTERED FISH AND CRISPY CHIPS
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INGREDIENTS:
For the Fish:
1½ pounds cod (or any flaky white fish like haddock, pollock, or tilapia)
Kosher salt, to taste
Freshly ground black pepper, to taste
Vegetable oil, for frying
1 cup all-purpose flour
1 cup cornstarch
2 teaspoons baking powder
½ teaspoon paprika
½ teaspoon garlic powder
1¼ cups ginger ale (cold is key!)
For the Chips:
2 large potatoes, peeled and cut into 1cm (⅓-inch) thick slices
Olive oil, for roasting
Salt, to taste
For Serving:
Lemon wedges
Malt vinegar
Tartar sauce (optional)
Pickled gherkins (optional)
INSTRUCTIONS:
Step 1: Prepare the Chips
Preheat the Oven:
Preheat your oven to 200°C (400°F).
Grill the Potatoes:
Heat a griddle pan until hot. Cook the potato slices for 2 minutes on each side until they have grill marks.
Roast the Chips:
Peel the lemon zest into a roasting tray. Peel and crush the garlic, then add it along with the rosemary leaves and olive oil. Toss the grilled potatoes in the tray and roast for 20–30 minutes until golden and tender.
Step 2: Prepare the Fish
Pat the Fish Dry:
Pat the fish fillets dry with paper towels. This ensures that the batter adheres properly and prevents excess moisture from making the batter soggy.
Mix the Dry Ingredients:
In a large mixing bowl, combine the flour, cornstarch, baking powder, paprika, garlic powder, salt, and black pepper. Mix well to distribute the ingredients evenly.
Add the Liquid Ingredients:
Gradually pour in the cold ginger ale, whisking continuously to create a smooth batter. The batter should be slightly thick but still pourable.
Heat the Oil:
In a deep frying pan or deep fryer, heat the oil to 350°F (175°C). Use a thermometer to maintain a consistent temperature for even frying.
Coat and Fry the Fish:
Dip each fish fillet into the batter, allowing the excess to drip off. Carefully place it into the hot oil and fry until golden brown and crispy, about 4-5 minutes per side. Avoid overcrowding the pan.
Step 3: Serve
Drain the Fish:
Once cooked, remove the fillets from the oil using a slotted spoon or tongs, and place them on a wire rack or a paper towel-lined plate to drain any excess oil.
Serve:
Serve the crispy fish fillets hot and fresh, paired with your crispy chips. Garnish with lemon wedges and serve with malt vinegar and tartar sauce.
Expert Tips:
Use Cold Liquid: Using cold ginger ale helps keep the batter light and airy.
Don’t Overcrowd the Pan: Fry the fish in batches to maintain the oil temperature and ensure even cooking.
Drain on a Wire Rack: This helps maintain the crispiness of the batter.
Serving Suggestions:
Classic Fish and Chips: Pair your battered fish with crispy fries and tartar sauce for the quintessential experience.
Fish Tacos: Break the battered fish into pieces and serve in corn tortillas with shredded cabbage, avocado, and a zesty lime crema.
Salad Topped with Fish: Place the battered fish over freshly mixed greens with a drizzle of lemon vinaigrette for a lighter meal option.