Canterbury Fish and Chips
Fish and Chips are a classic dish that originated in the United Kingdom. Just make sure you have plenty of Canterbury Dark Mild for you and your dish. Enjoy!
You will need
1 cup all-purpose flour
2 eggs separated beaten
1 bottle of Canterbury (don’t forget to enjoy some Canterbury while cooking, you deserve it)
½ Teaspoon each paprika, pepper, garlic powder, salt (Be inventive!)
1 Tblsp. Canola oil
3 or 4 fillets of Cod or Halibut
5 or 6 baking potatoes
Salt and Pepper
Beer bartered fish (cod or halibut)
- Mix dry ingredients in a bowl so the flour is well seasoned.
- Slowly pour the Canterbury into the batter and mix until the batter is a little thinner than pancake batter — start watching the consistency after about half the beer has been incorporated.
- Mix in the two yolks, reserving the egg whites. Don’t mix too much, let it rest for a couple of hours if possible in the fridge.
- Just before use, beat the egg whites until stiff and fold into the batter.
- Heat oil in to 375ºF.
- Dredge fillet of Cod or Halibut in seasoned flour, dip in batter, fry in hot oil until golden.
Now for the Chips (i.e. Fries)
- Cut baking potatoes into desired shape, say two-to-three-inches long by about ¾-to-an-inch thick and soak in cold water for at least half an hour to remove excess starch.
- Dry with paper towels.
- Heat cooking oil to 325ºF and cook the potatoes in batches for three or four minutes.
- Remove the anemic fries from the oil and drain on paper towels. You can even do this the day before and keep the potatoes in the fridge until ready for their second cooking bath.
- Heat cooking oil to 375ºF and finish frying the blanched potatoes, this time removing them after three minutes or so when they look golden.
- Drain on paper towels, toss immediately with salt and pepper.
*If you desire… enjoy your Fish and Chips with Tarter Sauce and Malt Vinegar.