Classic Beer Battered Fish and Chips are salty, savory, and full of flavor! Serve it up with tartar sauce, fresh squeezed lemon, and malt vinegar for an amazing meal!__________ CLICK FOR RECIPE ___________PRINTABLE RECIPE: https://thestayathomechef.com/fish-and-chips/ Ingredients 1 quart vegetable oil 4 large russet potatoes 1 cup all-purpose flour cup cornstarch 1 teaspoon baking powder 1 teaspoon salt teaspoon black pepper 1 to 1 cups beer 2 pounds cod fish, sliced into strips additional salt to tasteInstructions01:38 - What to substitute for beer in Beer Battered Fish and Chips01:57 - What texture your batter should be for Beer Battered Fish and Chips02:07 - What kind of fish to use for Beer Battered Fish and Chips03:09 - How to serve Beer Battered Fish and Chips03:15 - How to make homemade tartar sauce04:22 - Quick recap Beer Battered Fish and Chips recipe1 00:11 - Heat vegetable oil in a large pot over medium heat to 350 degrees Fahrenheit. Monitor the temperature closely.2 00:21 - Meanwhile, peel and slice potatoes into wedges or strips (fries). Pat them dry.3 01:09 - In a medium-sized mixing bowl make the beer batter by whisking together flour, cornstarch, baking powder, salt, and pepper. Slowly whisk in beer until combined and smooth.4 00:40 - Working in 2 to 3 batches, add potatoes to vegetable oil and fry until potatoes are soft, about 3 to 4 minutes per batch. Remove from oil and transfer to a paper towel lined plate to drain. Monitor the temperature and adjust heat as necessary to maintain a temperature near 350 degrees.5 02:07 - Dip cod fish into batter to coat and then place directly into the hot oil. Fry until golden brown and flaky, flipping halfway through, about 3 to 4 minutes per side. Remove from oil and transfer to a paper towel lined plate to drain.6 02:51 - Return potatoes to the 350 degree oil and fry a second time for 2 to 3 minutes until crisp. Remove from oil and transfer to paper towel lined plate and season with salt to taste. Serve hot.Thanks for watching! Don't forget to push "LIKE," leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.SUBSCRIBE to my channel: http://youtube.com/thestayhomechefFACEBOOK: The Stay At Home ChefINSTAGRAM: TheStayAtHomeChefPINTEREST: The Stay At Home ChefTWITTER: TheStayHomeChefCONTACT ME:
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