Ashley from AshDoesFood gave us the best beer battered fish & chips recipe - Just in time for St. Patrick's Day đ
Check her out on Instagram for more recipes and the best eats in Calgary and Edmonton!
This beer batter fish & chips recipe uses Polar Park's Tropic Tundra IPA (available in our Polar Park 4-pack) for a batter bursting with flavour. It's so easy to make with a perfect texture of crispy batter and big flaky cod inside. Bessie's wild-caught cod is mild and great for picking up flavours from the herbs, spices, and beer used in this recipe.Â
So let's get to it and fry up the best beer battered fish & chips!!
Polar Park Beer Battered Fish & Chips
Ingredients:
- 4 fillets of Bessie Cod
- Vegetable oil (enough to fill a pot 3 - 4 inches deep)
- 1 1/4 cup of white flour
- 1 - 1 1/2 tbsp Garlic Seasoning
- 1 - 1 1/2 tbsp Seasoning Salt
- 1 - 1 1/2 tbsp Chili Powder
- 1 Large Egg
- 1 1/2 Cup of Polar Park Brewing Co. Tropic Tundra Beer
- 3 tbsp Tartar Sauce
- 3 lemon wedges
- Make sure your Bessie Box cod is defrosted and patted dry, for optimal batter stickage! You don't want a soggy crust or for your batter to come off before you eat it. To ensure there's no excess water, place fillets on top of paper towel on a plate while preparing the batter.
- Mix the dry ingredients. In a large bowl, pour in flour, your seasonings of choice (we chose garlic seasoning, seasoning salt, and chili powder), and mix until it's blended evenly. If it looks like it needs more seasoning (does it look like it's mostly flour?), add a few more pinches.
- In a small bowl, lightly beat one egg. The egg will help the structure of the batter. Add the egg into the dry mixture and mix together. No, the egg will not make all of the flour smooth, you will notice little clumps forming with the egg, this is normal.
- Beer time! Grab your beer of choice. Ours is Tropic Tundra by Polar Park Brewing Co. (a local Edmonton beer brand). Pour it slowly into the mixture while whisking to remove any lumps. The goal is to add enough beer to make the mix very similar to pancake batter: smooth and somewhat thin. Beer will help the batter become nice, light, and crispy!
- Pour about 3 to 4 inches of vegetable oil into a deep pot. Heat up the oil to between 375°F and 400°F. Use a food thermometer to monitor the temperature of the oil.
- Evenly coat the cod in batter and place it immediately into the hot oil. It WILL bubble and possibly splash, so you might want to hold the pot lid up as a shield, if you have skin exposed!
- Let the battered fish fry for 4-6 minutes (depending on thickness) or until it has a beautiful golden crust. Fish is safe to eat once it reaches an internal temperature of 145°F, which you can check with a food thermometer.
- Put the fish on a cooling rack for a minute and let the oil drip away, so you're left with nothing but crunchy goodness! Place the hot beer-battered fish next to some tartar sauce for dipping and some lemon wedges for a nice citrus-y splash with each bite! Enjoy!
Â