While you ‘could’ theoretically make today’s recipe with ‘any’ fish, the traditional way to make fish and chips is with a hardy white fish. You want a fish that is substantial, fatty, and white bodied. The ideal fish for today’s recipe is cod, haddock, or halibut.
#BEER BATTERED FISH AND CHIPS NEAR ME FULL#
For beer batter, you want a hardy, full bodied, strongly flavored beer, preferably one that’s very ‘hoppy.’ The reason for this is simple – if you can’t taste the beer in the batter, what’s the point? Dark beer is much more likely to withstand the rigors of frying, while also being able to cut through the batter and the fish to make itself known on your palette. You don’t need to fuss with grinding your own, as pre-ground or powdered will work fine for today’s recipe. However, regular salt will also work just fine. I’m using sea salt to get a little of that ‘brine’ or ‘sea’ flavor. Standard all purpose flour is the go-to for frying. As a nice bonus, Argo® Corn Starch is gluten free.
Also, as an aside, Argo® Corn Starch is simply great to have on hand, since it is such a versatile kitchen staple that goes well beyond today’s fish and chips recipe, such as for fluffy omelets or for thickening soups. By itself, corn starch has ‘twice’ the thickening power of flour alone. Second, it makes the coating much more ‘crisp,’ giving it a delicious, never-mushy texture that can easily stand up to your favorite gravies or sauces. First and foremost, it helps bind the batter to the fish, ensuring that the coating doesn’t fall off during frying. However, for today’s recipe corn starch is acting as our not-so-secret Ingredient, since it is what ties the entire recipe together.
#BEER BATTERED FISH AND CHIPS NEAR ME FREE#
It is also great to whip up lump free gravies.
You might be asking “Why put corn starch in the batter?” And it’s a fair question, since corn starch is usually a thickening agent for sauces, and is perhaps most commonly used in various Asian cuisines for stir-fries – and for those uses it ‘is’ absolutely perfect. I like to serve these alongside my favorite Crispy Oven Baked French Fries. The beer batter produces a delicious crisp, golden crust every time. For several weeks I pondered over what I should do with them when I remember that fish and chips recipe. My dad recently sent my husband and me some halibut filets. But a few years ago I ran across a recipe for homemade fish and chips, decided to give it a try, and got delicious results. I honestly don’t remember if I liked it or not. I remember expecting something like a Filet O’ Fish and Lays potato chips and was surprised when I got fries. I was introduced to fish and chips on that trip.
What a rotten way to spend a birthday, right? I wish I could travel back 15 years and violently shake my silly teenage self. I celebrated my fifteenth birthday with front row seats to Phantom of the Opera at Her Majesty’s Theatre. I just knew my friends were back home having the time of their lives without me in our quiet little hometown (they weren’t) and my boyfriend was going to forget all about me and find a new girlfriend by the time I got back (he didn’t). Two weeks in another country seemed like an eternity in teenage years. At the time, I going through that phase where I thought my parents were quite possibly two of THE MOST uncool people on the planet. The summer between my freshman and sophomore year of high school, my parents and I spent two weeks in London.
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