Perhaps one of the most delicious meals you could possibly make with fish is the classic fish and chips recipe. Beer-battered and crispy on the outside, soft and sumptuous on the inside, beer-battered fish and chips is the perfect weekend afternoon lunch or a fun meal to have with friends.
Step 1: Set aside 2 tablespoons of flour in a bowl. In a separate bowl, mix 5 tablespoons of flour with 7 tablespoons of cornstarch. Season with salt and pepper.
Step 2: Add the beer and sparkling water to the flour and cornstarch mixture, whisking continuously until the batter is smooth. Put the batter in the fridge to rest for half an hour or longer.
Step 3: Cut the potatoes into fries, about 1/2 inch thick. Rinse the fries under cold water.
Step 4: Fill a pot with water and put it on the stove. Put the potatoes in the pot and bring the cold water to a simmer. Gently boil the potatoes for 3 minutes.
Step 5: Drain the potatoes and put them on a plate with a paper towel. Pat dry. Put the potatoes in the fridge.
Step 6: Place the fish on a plate and pat dry with a paper towel. Season lightly with salt and pepper.
Step 7: Heat the vegetable oil in a fryer until the oil reaches 350 degrees. Gently place the potatoes in the oil and allow them to cook for about 6 minutes until the edges are golden brown, then remove. Set the potatoes on a plate covered in a paper towel, to absorb the extra oil. Set aside.
Step 8: Place the cod in the 2 tablespoons of flour and coat both sides. Shake off the excess.
Step 9: Dip the cod into the batter, coating both sides.
Step 10: Place the batter-dipped cod into the vegetable oil (which should still be at 350 degrees). Allow to cook in the oil for 8 minutes, turning the filets occasionally. Be careful when you’re putting the cod in the oil, as it may splatter. Keep small children away from the fryer. When putting fish in the oil, do it gently to minimize splattering.
Once the cod is finished cooking, serve with ketchup for the fries and tartar sauce or your favorite dipping sauce for the cod.