Fish and Chips... what's your recipe?

[davebl]

So I have been struggling to get a good batter recipe down for fish and chips, one of my favorite dishes. The problem is most batter's have egg in them, and I have found that egg creates a chewy, heavier batter. I like crispy, and light. My best attempt was basically a lighter ale (american wheat, or a bitter) and flour to the right consistency, salt, pepper and a touch of baking powder, which gave it a bit of lightness once fried.

So what's everyone's winning batter recipe?

BTW, I have the chips down: slice potatoes, good all day soak in water (in the fridge), then pat dry and fry at 315 until tender (about 10 - 15 minutes). Then crank up the grease to 375 and let them go until golden brown and delicious. Toss with some kosher salt and boom.

[flyangler18]

My basic batter is simple:

2 cups flour
1 Tbsp baking powder
1 tsp kosher salt
1/4 tsp cayenne
12 oz of brown ale - I always use my March Brown Mild

I'll typically dreg my fish in cornstarch before dipping in the batter.

Making mine tonight, as a matter of fact!

[Lerxst]

Personally, I go for very pale and moderately flavored beers in my batter; pilsner, kolsch or blond, etc ...or just plain seltzer. I add flour, rice flour and dash of salt & pepper. No measurements, it's more about the viscosity as I too like a really thin and crispy batter. They come out damn near perfect for us.

[bindi]

Link:http://www.fishingaustralia.com.au/i...=74&Itemid=325

Any flat beer will do, use Corona it works well, only GOOD use for it..

[davebl]

My basic batter is simple:

2 cups flour
1 Tbsp baking powder
1 tsp kosher salt
1/4 tsp cayenne
12 oz of brown ale - I always use my March Brown Mild

I'll typically dreg my fish in cornstarch before dipping in the batter.

Making mine tonight, as a matter of fact!

Wonderful!! Eating some cod fried in this batter right now!

[Lerxst]

Just got this in my email from Sam Adams yesterday:
Sammy's spiced up Boston Ale battered Fish and Chips:

• INGREDIENTS:
• 12 oz Boston Ale
• 2 cups all purpose flour
• 1 tea spoon baking powder
• 2 large eggs
• 1 teaspoon cayenne pepper
• ½ teaspoon cumin
• ½ teaspoon smoke paprika
• 4 6-8 oz fillets of fresh caught cod
• Oil for frying (vegetable or canola)
• Kosher salt, cracked pepper

PREPARATION:
Combine 1st 7 ingredients in a shallow bowl and whisk until smooth. Heat oil in a dutch oven to 350-360 degrees. Dip cod in batter shaking off any extra and fry ( 2 fillets at a time only)until golden brown turning occasionally so both sides cook evenly (about 7-10 minutes). Remove to a paper town and season immediately with Kosher salt and fresh pepper. Serve with Malt Vinegar and lemon wedge (never ketchup!) and Cape Cod Sea Salt and Vinegar chips. Pairs great with the Lemony flavor of Sam Summer Ale, Boston Ale or Boston Lager.