Home Page
Cooking Tips
Healthy Cooking
Menu Favorites
Thom's Chili Bowl
Contact Us
Photo Gallery
About Us

Message Box




A Cooking Adventure with Thom

Maroon Printer Friendly Copy      

Beer Battered Fish and Chips

Serves: 4

Fish and Chips


This is the National Dish of England.



4 large baking potatoes cut into French fry strips

1 (12-ounce) bottle beer

2  cup  all-purpose flour

teaspoon salt

teaspoon black pepper

teaspoon garlic powder

1 lb  cod fillets, skinned with bones removed, and fish cut diagonally into 1-inch-wide

Cooking Method

In a Dutch oven, heat oil to 375 degrees F.

Fry potatoes until golden brown, roughly 10 minutes removing with a slotted spoon or spider.  Hold in low oven to keep warm while cooking the fish.

Preheat oven to 225 degrees F,

In a large bowl, pour in 1 bottle of beer.  Sift 1 cups flour into the bowl, whisking in gently until just combined, stir in teaspoon salt,
teaspoon each black pepper and garlic powder.  Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter.  Dredge the pieces of fish in cup of remaining flour and slide into oil as coated.  Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes.  Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, returning oil to 375 degrees F between batches.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183