Beer-Battered Fish and Chips
Canola oil is a great choice for high heat cooking. Canola oil has one of the highest smoke points of all commonly used vegetable oil at 468 F (242 C), just a couple of degrees lower then peanut oil’s smoke point.
- Duration
- Cook Time
- Prep Time
- 4 ServingsServings
Ingredients
- 2-4 potatoes, scrubbed and cut into fingers 2-4
- 1 lb fish (cod, halibut, polluck, ect.) 500g
- 1 (12oz/355mL) can beer 1
- 1 egg, beaten until fluffy 1
- 2/3 cup milk 150 mL
- 1 tsp canola oil 5 mL
- 1 tsp baking powder 5 mL
- 1/4 tsp cayenne pepper 1 mL
- 1/4 tsp salt 1 mL
- 1 1/2 cups all-purpose flour 375 mL
- 1/2 cup second flour amount for dipping 125 mL
- canola oil for deep frying
Preparation
Preparation
1 Pat potatoes and fish dry with paper towels. While potatoes are frying, prepare batter for fish.
2 To prepare batter, mix together beer, egg, milk, and canola oil. Add baking powder, cayenne pepper, salt and flour all at once, mixing only enough to dampen the dry ingredients.
3 Remove potato chips from the canola oil with slotted spoon, drain on paper towels, and season to taste.
4 Coat fish pieces in flour before dipping fish in batter and place in hot canola oil to deep fry. Cook until golden, about 6 minutes. Remove from canola oil with slotted spoon, drain on paper towels.
Special instructions
Canola oil is a great choice for high heat cooking. Canola oil has one of the highest smoke points of all commonly used vegetable oil at 468 F (242 C), just a couple of degrees lower then peanut oil’s smoke point.
Source:
canolainfo.org
