Today’s recipe is Beer Battered Fish and Chips. This recipe illustrates how to create this typically British dish using one of the cheaper fish on the market, tilapia.
Beer Battered Fish and Chips is scrumptious. It’s a casual meal, very hearty, and ideal for the weekend. This recipe serves two, making it a nice meal for a couple. All you need is a bottle of wine or a couple of beers and you’re good. You and your partner can while away an hour or two reminiscing about the past, or planning your future. Perhaps a trip to the UK is on the horizon.
This dish is dy-no-mite! The flesh of the fish is perfectly succulent, protected by a layer of crispy golden batter. To create the chips, you will need to bake the potatoes first, then cut the potatoes up into chips, and then fry them. Cooking the potatoes twice will give you the best results. A beautiful crispness as you bite the chips, coupled with that melt in your mouth softness inside.
Tartar sauce is the traditional condiment for fish and chips, and in the UK we also like to add a little malt vinegar to our chips. However, now that I live in New York, I rarely have fish and chips so the traditional condiments are rarely part of my pantry stock. Instead, I create a simple aioli using mayo, garlic, apple cider vinegar and chives.
Beer Battered Fish and Chips is a very tasty meal, you’ll love it. Give this recipe a try and let me know what you think.