Beer Battered Fish and Chips w/ Spicy Remoulade
Nothing beats a Beer Battered Fish and Chips w/ Spicy Remoulade on a Friday night. There’s just something so satisfying about eating fish and chips at the end of a long work week. It’s a dish for the weekend, in my opinion. These are crispy and flavorful and although the chips are roasted in the oven, they still get the job done. Don’t forget a generous amount of malt vinegar.
Beer Battered Fish and Chips w/ Spicy Remoulade
Beer Battered Fish and Chips w/ Spicy Remoulade is what you make on a Friday night after a long work week and you want something satisfying.
Servings: 4
Equipment
- Mixing bowls
- Baking sheet
- Dutch oven
- Deep-fry thermometer
Ingredients
Fish:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 12 ounces light pale beer
- 1 teaspoon Kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- 1 cup all-purpose flour
- 1 ½ pounds fresh cod fillets cut into long strips
- Canola oil for frying
- lemon wedges for drizzling at the end
- malt vinegar for drizzling at the end
- fresh parsley chopped for garnish
Chips:
- 4 large russet potatoes scrubbed clean and dried
- 2 tablespoons olive oil
- 3 sprigs fresh rosemary chopped
- 3 garlic cloves chopped
- 1 teaspoon Kosher salt
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon cayenne pepper
- Fresh parsley chopped
Spicy Remoulade:
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon grainy mustard or dijon mustard
- 3 gherkin pickles chopped
- 2 tablespoons capers chopped
- ½ red bell pepper chopped
- 2 scallions chopped
- 2 garlic cloves chopped
- handful fresh parsley chopped
- 1 lemon juiced
- ½ teaspoon Kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 teaspoons crushed red pepper
Instructions
- In a large bowl whisk together the flour, baking powder, and beer until a smooth thin batter forms. If the batter is too thick add a bit more beer (or water or club soda) to thin it out. If the batter is too thin add a bit more flour to thicken it. It should be thinner than a pancake batter but slightly thicker than a crepe batter. Loosely cover with plastic wrap and let stand at room temperature for at least 30 minutes but 2 hours would be better.
- In the meantime, for the chips, preheat oven to 425°F. Line 2 baking sheets with foil paper. Set aside.
- Cut the potatoes into long wedges, you’ll get about 8 pieces out of one potato. Place the wedges evenly among both prepared baking sheets. Make sure the potatoes are in one even layer, and not on top of each other. Sprinkle with olive oil, chopped rosemary, garlic, salt, black pepper, and cayenne pepper (dividing among both baking pans). Place in the oven and roast for 25 to 30 minutes or until golden brown. Open the oven only once during baking, halfway, to flip the potatoes over.
- Once golden brown and crispy, remove from the oven and allow to slightly cool. Sprinkle with chopped parsley and serve warm.
- For the sauce, combine all the ingredients in a medium bowl until completely combined. Taste and check for seasonings, adjust accordingly. Store in an airtight container in the fridge until ready to use. Will keep refrigerated for up to 5 days.
- Cut the cod fillets into (5 to 6 inch) strips. My rule of thumb is that 1 (8-ounce) fillet can feed about 2 people. Pat the fish with a paper towel to make sure it is completely dry. Season both sides with some of the salt, black pepper, garlic powder and cayenne pepper. Reserve half of the seasonings for later on. In a shallow dish, pour the 1 cup of all-purpose flour and the reserved salt, black pepper, garlic powder and cayenne pepper, whisk or stir to combine. That is your flour dredging. We do this so the beer batter can stick to the fish.
- In a large pot, or dutch oven, heat oil to 375°F. If you fill up the pot halfway with oil, that should be fine. Once the oil is hot, the fish is ready to be fried. Working with one strip at a time, dip the fish into the seasoned flour, coat evenly on both sides. Then dip the fish into the beer batter, completely dunking it until it is fully submerged. Drain excess batter and then carefully drop the battered fish into the oil. Don’t overcrowd the pot, work in batches. Fry for 4 to 6 minutes on the first side. Flip it over and continue to cook for another 2 to 3 minutes on the second side. Only flip the fish once. Remove from the oil and drain on paper towels. Transfer to a cooling rack placed on top of a baking sheet. Repeat with remaining fish. To keep the fried fish warm and crispy until ready to eat, place the baking sheet in a 200°F oven. Serve warm with lemon wedges, malt vinegar and a sprinkling of chopped fresh parsley. Enjoy!
