Fish & Chips is a very special dish, because it reminds me of my childhood in many ways. Our most repeated vacations were to the Oregon or Washington Coast. And my parents first goal would always be to sit down at a small restaurant overlooking the ocean, and to order clam chowder and fish and chips. Not every plate was a home run, but at the same time every plate was a home run; because we were at the ocean, and enjoying time together as a family.
I also used to work at a small seafood restaurant here in Yakima when I was a teenager. It didn't stay open for very long, but it was an incredible opportunity to learn about fantastic fish and chips. The recipe was very basic, but it was some of the best fish I've ever had. Over the years, I've toyed and played with the recipe, and ultimately landed on my own version of this English pub food. Get ready to sink your teeth into a thin, crispy batter surrounding white, flaky fish (halibut, or cod, or rockfish, or whatever wonderful fish you choose!) While many cooks might choose a more golden ale for their beer batter, I think you’ll find the Guinness in this one rich, and satisfying!
Not to mention the chips! There are many ways to make a french fry, but I think you’ll find these to be some of the best you’ve had!
The Fat Pastor’s Guinness Beer Battered Fish & Chips
Ingredients:
For The Fish:
2 Lbs. White, flaky fish like cod, halibut, or rock fish
1 Cup Flour + 1 Cup for dredging
1 Tsp. Salt
1/2 Tsp. Baking Soda
1/4 Tsp. Mustard Powder
1/4 Tsp. Paprika
1/8 Tsp. Celery Seed
1/8 Tsp. Black Pepper
Pinch Red Pepper
Pinch Cloves
Pinch Allspice
Pinch Nutmeg
Pinch Ginger
1 Bottle Guinness (or more if you’re batter is too thick)
For The Chips:
4 Large Potatoes
Canola Oil
Salt to taste
Tartar Sauce:
3/4 Cup Mayo
1 large Dill Pickle, chopped
1 Tbl. Vinegar
1 Tbl. Capers, chopped
1 Tsp. Dijon Mustard
Pinch Salt
Pinch Pepper
Directions:
Make the tartar sauce: Combine all ingredients in a small bowl, and mix well. Check for salt, and add if needed. Place in the refrigerator until ready to use.
Peel all but the tops and bottoms of the potatoes, and then cut them into french fry shapes. The size is really up to you, but I like traditional size fries!
Place them in a large bowl, and cover with warm salt water. Allow them to sit for about 15 minutes, or until you are ready to fry them. At that point, drain the water, and dry them with dish or paper towels. You don’t want the excess water to go splash crazy when you put them in the oil.
Make sure that your fish doesn’t have any bones. If you find any, remove with a pair of tweezers. Rinse off the fish, and decided whether or not you want to leave the filets whole, or cut them into smaller portions. It’s up to you, but you’ll cut down on the time dramatically if you leave them whole. Set aside until ready to fry.
Make your batter by combining 1 cup flour with baking powder, mustard powder, paprika, celery
Fill a large pot about halfway with canola oil. Turn your heat to just a little over medium, and use a candy thermometer to monitor the temperature of the oil. You don’t want to start until you’ve reached 375 degrees.
At that point, it’s time to start frying your potatoes. I separated mine into 4 batches.
Drop them, one batch a time carefully into the oil and cook for 3 minutes. When done, carefully remove them to a paper towel lined tray. Finish each batches, and then let your oil temperature climb back up to 375 degrees. At that point, you are going to fry those suckers again for 1 minute. You’ll get a crispier chip, trust me. When each batch has been re-fried, sprinkle with salt, and then place in the oven on it’s lowest setting to keep warm.
Now it’s time for the fish. Take one filet and coat it in flour, and then dip into your batter. Carefully and slowly lower the filet into the batter, being careful not to let it stick to the bottom of the pot. It will actually begin to crisp up very fast, so you won’t have to worry too much. Let it sink all the way into the oil, and then cook it for about 3-4 minutes (or more depending on the thickness of your fish - i.e., if you’re using halibut, it might actually be more like 5-6 minutes in the oil).
Remove from the oil when done, and place on a paper towel lined plate. Keep warm in the oven with the chips until you’ve finished the rest of the frying.
Once you’ve got your fish fried, serve it up with your chips along with the tartar sauce, some lemon wedges and some malt vinegar. You won’t be disappointed, of this I’m sure!
And if you love it, be sure to leave me a comment in the section below!
Because Eating Good Is A Calling Of Its Own,
The Fat Pastor
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