Beer-Battered Fish 'n' Chips

Recipe

Main Dish
Beer-Battered Fish 'n' Chips

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3.62 out of 5 stars
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21 ratings

Recipe Data

20
Servings
30min
Prep
50min
Total

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    Description

    Fish fry Friday, or any day of the week! Our beer-battered recipe is one you're going to want on hand when that day comes.

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    Servings and Ingredients

    Ingredients
    Serves 20
    QuantityIngredientAdd
    ½ (28-oz.) bag Hy-Vee frozen thick-cut steak potato fries
    Hy-Vee vegetable oil, for deep-fat frying
    1 lbs. tilapia fillets, cut into 3x2-inch pieces
    1 ½ tsp. Hy-Vee fine-ground Mediterranean sea salt, divided
    1 ½ c. Hy-Vee all-purpose flour, divided
    ¼ tsp. Hy-Vee ground black pepper
    1 ½ tsp. Hy-Vee baking powder
    ½ c. Hy-Vee 2% reduced-fat milk
    2 tsp. Hy-Vee canola oil
    ½ c. lager beer
    Coarse-ground salt, for serving
    Malt vinegar, for serving
    Fresh parsley, chopped, for garnish

    Things To Grab

    • Wire rack
    • Rimmed baking pan
    • Deep-fat fryer, or heavy bottomed pot
    • Shallow dish
    • Medium bowl
    • Whisk
    • Meat thermometer

    Directions

    1. Deep-fry or bake potato fries according to package directions. Spread on a wire rack set in a rimmed baking pan; keep warm in a 200 degree oven.

    2. Preheat vegetable oil in deep-fat fryer, or heavy-bottomed pot, to 375 degrees. Pat fish dry; season with 1/2 teaspoon salt. Let stand at room temperature 15 minutes. Meanwhile, combine 1/2 cup flour, 1/2 teaspoon salt, and pepper in a shallow dish. For batter, whisk together remaining 1 cup flour, baking powder, and remaining 1/2 teaspoon salt in a bowl. Add milk and canola oil. Whisk in beer until smooth.

    3. Coat fish with flour mixture, then dip into batter, turning to coat and letting excess batter drip off. Fry fish, 3 pieces at a time, in hot oil until golden brown and fish reaches an internal temperature of 145 degrees; drain on paper towels. Transfer fish to a rimmed baking pan; keep warm in oven with fries. Before serving, season with coarse salt and malt vinegar. Garnish with parsley, if desired.

      Hyvee Culinary Expert Tip
      Nutrition cannot be accurately calculated for fried foods.
      Hy-Vee Test Kitchen