Crisp, light and a great Summer classic, this golden fish with twice cooked chips served with crunchy coleslaw will make you crave another cold beer from the fridge! Recipe by K&S Media
BATTER AND FISH
In a mixing bowl, combine 1 ½ cups (375 ml) all purpose flour, 1 teaspoon (5 ml) baking powder, 1 teaspoon (5 ml) salt, 1 teaspoon (5 ml) ground pepper, 1 cup (250 ml) beer, ½ teaspoon (2.5 ml) paprika. Stir until the mixture is smooth. Let mixture stand for 15-20 minutes.
Cut fish filets into long strips. Dip the fish in the batter, one piece at a time. Meanwhile, heat 3 cups (750 ml) of vegetable oil in a large pot over high heat. Place battered fish in oil and fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 F (175 C) temperature. Drain on paper towels.
Tip: Make the batter ahead of time and allow to rest before coating the fish. Ensure you purchase fresh fish, and leave at room temperature before cooking.
FRIES
Slice 4-5 washed and cleaned potatoes into strips approximately 3-5 inches (7-12 cm) long. Place sliced potatoes in a bowl of cold water. Preheat 3 cups (750 ml) vegetable oil in a large pot to 248 degrees F (120 degrees C). Fry the sliced potatoes in the hot oil until golden brown. Drain on paper towels to soak up excess oil. Fry the potatoes again for 1 to 2 minutes at 350F (175 C).
Tip: Experiment with different styles of beer, from light lagers to hoppy IPA your batter will differ slightly in taste. No beer on hand? Use sparkling water or club soda instead.
COLESLAW
Thinly slice ½ head of cabbage, ½ red onion thinly sliced (optional) and grate 2 medium carrots. Meanwhile whisk together ½ cup (125 ml) vegetable oil, ½ teaspoon (2.5 ml) black pepper, ½ teaspoon (2.5 ml) salt, 1 teaspoon (5 ml) Dijon mustard, 1/8 cup (60 ml) freshly squeezed lemon juice, 1/8 cup (60 ml) apple cider vinegar, ¼ teaspoon (1 ml) smoked paprika. Gently combine coleslaw dressing with cabbage, carrot and onion 10-15 minutes before serving.
Tip: The crunch of the cabbage with a tart, creamy dressing of the coleslaw counters the richness of the fish and chips. Alternatively, go English and serve with mushy peas.
VARY THE FISH
Haddock
A white fish, similar to cod, with a firm flesh and delicate flavour. Commonly sold fresh, or frozen.
Pike Perch
Mild freshwater fish found in Europe and North America.
Hake
Member of the cod family. Sweet, white meat with a medium flake and mild in flavour.
This article originally appeared in the Summer 2015 issue of City Style and Living Magazine.
