Now that we’ve gone over all the components, its finally time to make our beer-battered fish with side of french fries!
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 4 servings
- 1 batch beer batter
- 2 batches french fries
- 1 batch tartar sauce
- 16 oz white fish (e.g. cod)
- 1/2 c rice flour
- 4 c peanut oil
- Cut up your fish into suitable fillets. The smaller they are, the more batter will be used to cover the surfaces.
- Completely coat the fish in rice flour, keeping them on a cutting board or other clean surface.
- Coat the floured fish in the beer batter. This is where it’ll get really messy if you haven’t got a decent-sized board.
- Pour the oil into a pan (enough to cover the bottom well) and heat on high until a drop of water sizzles.
- Carefully place each batter-covered fish into the pan and fry for 2 minutes or until golden-brown. Then flip each piece and fry for another 2 minutes or when golden-brown.
- Remove the fish with a spatula and keep on a plate.
- Carefully dump the fries into the pan (you may need to use a bowl to avoid splattering hot oil everywhere). Spread the fries out so they are all mostly submerged. You may not be able to fry it all at once. Fry for about 4 minutes.
- That’s it! Divide and plate the fries with the fish. Top with the tartar sauce, and you can top your fries with more malt vinegar and salt if you like.