The Pioneer Woman Tasty Kitchen
Profile Photo

Guinness-Beer-Battered Cod and Chips

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

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
  • 15 ounces, fluid Guinness Beer
  • 2 pounds Cod Fillets, 1" Thick
  • ¼ cups Cornstarch
  • Oil For Frying (I Used Vegetable)

Preparation

For the chips:
Slice potatoes into even-sized sticks. Mine were about ¼ by ¼ inch thick. Place in a bowl of ice water once cut. Allow to sit for 5–10 minutes. Drain water and blot off excess water that remains on 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 chips into fryer. Allow to cook for 3 minutes. After 3 minutes, pull them out of hot oil using a slotted spoon or kitchen spider and drain on paper towel. They will only be par-cooked at this point. Cook the rest of chips in the same fashion.

Once they are all par-cooked and drained, put them back in fryer the same way. Cook ¼ of batch at a time and cook until crispy and golden. Scoop chips out of oil, drain on paper towels and immediately season with salt to your liking. It is crucial to salt while hot out of 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 flour, baking powder and salt. Mix well. Add beer. Whisk until smooth. Allow mixture to sit for at least 10 minutes.

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

Carefully slip fillets into hot oil. Allow to cook on one side for 3–4 minutes. Flip over and allow to cook on the other side for another 3–4 minutes.

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

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Fish Tacos
Profile Photo by San Pasqual's Kitchen in Main Courses
Mahi Mahi fillets coated with fresh bread crumbs, fried to golden...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Fresh Ahi Tuna Cakes
Profile Photo by Superman Cooks in Main Courses
A fresh tuna cake that is super easy and very quick...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 3 Level: Easy


Crispy-Skin Snapper with Curried Spaghetti Squash
Profile Photo by Riley - My Daily Morsel in Main Courses
Spicy curried spaghetti squash purée served with crispy-skin red snapper, shaved...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Intermediate


Tzatziki Baked Tilapia
Profile Photo by C. L. ( Cheryl ) "Cheffie Cooks" Wiser in Main Courses
Supper for two in a flash. This is a quick and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Blackened Sole
Profile Photo by Theo Bachelor in Main Courses
A healthy fish dish for the spring season.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy