Beer Batter Fish & Chips
Updated: Aug 29, 2019
Classic beer-soaked steak fries and whitefish battered and baked (not fried), in an amazing beer batter. This beer batter recipe is also perfect for shrimp, chicken, fish, veggies, and onion rings. It’s thick enough to dip in and bake with little pooling beneath your food.
Four 6 oz Whitefish fillets (like cod, haddock, or grouper)
To make Beer Soaked Chips:
1 16oz bag frozen Steak Fries
1 12 oz bottle preferred beer ( I recommend Guinness Blonde)
2 TBSN onion powder
2 TBSN garlic powder
2 TBSN ground Dill
1 TBSN seasoned salt
1 TBSN smoked paprika
To make Beer Batter:
2 cup preferred all purpose flour
1 egg, beaten
1/2 teaspoon baking soda
2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon Old Bay seasoning
1/2 teaspoon black pepper
1 teaspoon salt
1 cup buttermilk
1/2 cup preferred beer (my preferred beer is Guinness Extra Stout)
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Baking pan, colander, baking sheet, large mixing bowl, aluminum foil, spatula, mixing spoon, tongs, measuring cup.
Prep: 5 min Ready: 5 min Serves: 4-6
1. In a large Ziplock bag, add bag of frozen steak fries. Add bottle of beer. Refrigerate and marinate overnight.
2. Preheat oven at 450 degrees F.
3. Using a colander, drain beer soaked steak fries in sink. Pat dry with paper towel and set aside.
4. In a large mixing bowl add all batter ingredients, except beer.
5. Once completely mixed, slowly stir in 1 cup beer until batter is smooth and has a thickness like white Elmer’s glue (if batter is too thick, you can add more than one cup to obtain desired texture). Set aside.
6. Cover the baking pan with aluminum foil and coat with cooking spray
7. Cover the baking sheet with aluminum foil and coat with cooking spray.
8. Empty colander of drainer steak fries onto baking sheet in a single layer with no overlapping. Sprinkle with seasoning mixture. Set aside until ready to bake.
9. Use tongs to dip and thoroughly coat each whitefish fillet in the beer batter. Shake off excess batter. Lay coated fillets onto baking pan.
10. Bake chips on on top rack and fish on center rack for 30 minutes.
11. Slice lemon in half. Add slices to top fish, the other half to sprinkle on fish.
12. Remove chips using a spatula, and fish using tongs. If desired, serve with tartar, ketchup, malt vinegar, and cocktail sauce.
Total Fat: 0.8g Cholesterol: 23mg Sodium: 11mg Potassium: 43mg Total Carbohydrates: 14g Dietary Fiber: 0.5g Protein: 2.7g Sugars: 0g