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Guinness Beer Battered Cod and Chips Too

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Level: Easy

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Description

Guinness Beer Battered Cod. Crunchy beer battered cod fillets flavored with the earthiness of Guinness beer.

Ingredients

  • FOR THE CHIPS:
  • 4 whole Russet Potatoes
  • Kosher Or Sea Salt, To Taste
  • Oil, For Frying
  • FOR THE FRIED COD FILLETS:
  • 2 cups Flour
  • 1 Tablespoon Baking Powder
  • 1 teaspoon Kosher Salt
  • 1-¼ bottle Guinness Beer, 12 Ounce Bottles
  • 2 pounds Cod Fillets, 1" Thick
  • ¼ cups Cornstarch
  • Oil For Frying (I Used Vegetable)

Preparation

For the chips:

Slice the potatoes into even sized sticks. Mine were about ¼ by ¼ inch thick. Place them in a bowl of ice water once cut. Allow them to sit for 5-10 minutes. Drain off the water and blot off excess water that remains on the potato sticks.

For frying, I used a countertop fryer, but you can use a Dutch oven or even a large cast iron skillet. Heat oil to 375ºF. Drop ¼ of the chips into the fryer. Allow them to cook for three minutes. After three minutes, pull them out of the hot oil using a slotted spoon or kitchen spider and drain on a paper towel. They will only be par-cooked at this point. Cook the rest of the chips in the same fashion. Once they are all par-cooked and drained, put them back in the fryer the same way. Cook ¼ of the batch at a time and cook until they are crispy and golden. Scoop chips out of the oil, drain on paper towels and immediately season them with salt to your liking. It is crucial to salt them while hot out of the fryer.

For the fish:

Heat oil to 375ºF. Once again, I used a table top fryer, but you can use whatever you are comfortable with. A Dutch oven or cast iron skillet is fine too.

In a large mixing bowl, combine the flour, baking powder and salt. Mix well. Add the beer. Whisk until smooth. Allow the mixture to sit for at least ten minutes.

Put the cornstarch into a shallow bowl. Dredge the fish in the cornstarch. Dip fillets into the batter and allow the excess batter to run off. This step is important because if you don’t let the excess run off, the fillets will be too thick and won’t cook through properly.

Carefully slip fillets into the hot oil. Allow to cook on one side for three to four minutes. Flip over and allow it to cook on the other side for another three to four minutes.

Once cooked, place fillets on a paper towel to drain. Serve immediately.

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