Just made some Bacon Beer Pancakes, and you're not sure what to do with the leftover beer? (Because breakfast just seems a bit too early for beer.) Make this Beer Battered Fish!
You can easily use a standard batter instead, but using beer creates a lighter, fluffier batter due to the carbonation. Serve the fish with chips (or home fries), and you've got Fish and Chips. And don't let the leftover batter go to waste! Simply fry it up by the teaspoon, sprinkle a little sweetener on top, and you'll have dessert!
Fish and chips gained popularity in Great Britain due to fish trawling in the North Sea and the development of railways connecting ports and cities. This dish is especially popular in England, Scotland, and Ireland, and over there, it's commonly eaten as take out or street food. Fish and chip shops might originate from fried potato shops spreading south and merging with fried fish shops spreading north from South England. The chips served with Fish and Chips aren't your typical American potato chips. Instead, they're more similar to American home fries - thicker, and thus, less fat per serving.
What's your favorite quick dessert?
Beer Battered Fish
by CJ HuangPrep time:
Cook time:
Total time:
Yield: 2-3 servings
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 8-10 ounces | fish fillets | I used pollock. | |||
| 1.5 cups | flour | ||||
| 1 teaspoon | paprika | ||||
| 1 cup | beer | ||||
| oil |
Methods:
- Gather all materials.
- Heat oil to about 375F.
- Mix all materials except fish fillets until light and fluffy.
- Dip fish into batter until completely covered.
- Fry in oil until golden brown.
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