The Easy Beer Battered Fish Sandwich Recipe You'll Actually Make
Get Surfshark VPN at - Enter promo code LAGERSTROM for 83% off and 3 extra months for free! This is the fried fish sandwich you'll actually make at home. Yes, it involves frying and homemade tartar sauce, but the whole thing is so easy can be made in about 20 minutes. The result is something that tastes like it took a whole lot longer than that.
☕Enjoy this content and want to show support? Consider buying me a coffee here:
????INSTAGRAM:
????MY GEAR:
SPIDER STRAINER:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
FINE MESH STRAINER:
6.75qt LE CREUSET DUTCH OVEN:
QUARTER SHEET PAN + RACK:
MY FAV STAINLESS BOWL:
INSTANT READ THERMOMETER:
---
RECIPE (batter and tartar sauce recipe makes up to about 10pieces of fish)
▪5oz pieces Fresh Atlantic Cod
▪salt
▪150g or 1c AP flour
▪150g or 1c rice flour
▪2g or 1/2tsp baking soda
▪2g or 1/3tsp salt
▪12oz bottle of beer
▪High smoke point oil (enough to fill fry pot about 1.5”/4cm).
▪Brioche bun*
▪Butterleaf lettuce
▪Tartar sauce (recipe below)
Season both sides of cod generously with salt. Set aside for 10min.
To make the beer batter, add 100g AP flour, 100g rice flour,, baking soda and salt to a bowl and mix. Whisk in most of the beer (all but about an ounce). Consistency should be pretty thin. About like melted ice cream. Refrigerate batter for about 10min while you do the next two steps.
Add 1.5”/4cm oil to large heavy bottomed pot and heat over medium until temp reaches 375F/190C.
For the dredge, mix together 50g AP flour and 50g rice flour. Dry the fish VERY well then dredge fish in the flour mixture.
Remove batter from fridge and check consistency. If it’s a lot thicker than melted ice cream, add additional beer to thin. Place pieces of fish in cooled batter to cover on all sides, then allow excess batter to drain off. Drop in pieces of fish very slowly and place down away from you. Cook for 2 ½ min, flipping over halfway through. Don’t fry more than about 3 pieces of fish at once to avoid cooling oil.
Remove from oil and place on a paper towel or wire rack to drain.
To serve, toast brioche* bun. Place a few pieces of butterleaf lettuce down on bottom bun, top with fish, and a generous amount of tartar sauce and top with bun.
*You can find videos on how to make my brioche buns here and here
---
TARTAR SAUCE
▪175g or ¾ cup mayo
▪Juice of ½ lemon
▪30g or 1/2c bread and butter pickles (or sweet pickles)
▪20g or 2-3Tbsp capers, chopped
▪30g 1/2c shallot, minced and rinsed
▪1 clove garlic, minced and rinsed
▪40g 2Tbsp dijon mustard
▪10g or 2Tbsp fresh dil, choppedl
▪10g or 2Tbsp fresh parsley, chopped
Stir ingredients to combine.
CHAPTERS:
0:00 Intro
0:08 Prepping the fish and batter
2:23 Using public wifi with Surfshark
3:30 Tartar sauce
4:23 Battering and frying
6:30 Building the sando
7:22 Let's eat this thing
#friedfish #beerbatteredfish #fishsandwich
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
Gordon Ramsay Beer Batter Fish and Chips Recipe A Classic British Dish
Gordon Ramsay's Beer Batter Fish and Chips recipe. This dish epitomizes the traditional British culinary experience, with crispy, beer-battered cod fillets and perfectly golden chips. Follow this recipe to recreate the authentic taste and texture that has made this dish a beloved staple in British cuisine. Learn the tricks to achieving a light, airy batter for the fish and the secret to cooking chips that are crispy on the outside and fluffy on the inside.
Actual Recipe:
Directions:
00:00 Cod is favored for fish and chips, with the secret to crispiness residing in the beer batter recipe, which should rest overnight.
00:27 Season the fish before flouring to ensure the batter stays crispy and adheres properly.
00:56 When frying the battered fish, lay it gently into the oil, baste, and flip for an even golden crust.
02:05 Cook fries twice, starting at a lower temperature to blanch, then increase heat for final crisping.
03:12 Yukon Gold potatoes are favored for fries, and cooking twice is healthier than frozen fries.
03:27 Toss the fries with parsley, paprika, salt, and pepper for extra flavor after cooking.
03:38 Mushy peas are elevated with seasoning, shallots, garlic, and fresh mint.
04:52 Serve the dish with mushy peas and tartar sauce, garnishing with a wedge of lemon.
Gordon Ramsay's Exclusive MasterClass! ????
#BeerBatterFish #GordonRamsayCuisine #BritishFishAndChips #FridayFeast #DeliciousMeals #CrispyAndGolden #ClassicBritish #CookingAtHome #FoodLovers #TasteOfBritain
Beer Battered Fish - the lightest, crispiest fish batter ever!
For the lightest, crispiest fried fish, you can't beat Beer Battered Fish. The yeast and carbonation in beer makes the batter delicate and puffy, like good fish 'n chip shops. And the shock of ice cold batter hitting hot oil makes it super crispy - and it stays crispy for far longer than it takes to make, serve and eat it!
PRINT RECIPE:
Beer Battered Fish Recipe • Perfect for your Fish & Chips! ???????? - Episode 110
Bonjour my friends! In this episode I'll show you how to make my Beer Battered Fish recipe. ????????
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit! ????
------------------
Click here to SUBSCRIBE to Club Foody channel: ????
-------------------
For more great recipes, visit ???? and join the Club for FREE!!! ????
-------------------
Follow CF on Facebook:
Follow CF on Instagram:
Follow CF on Pinterest:
Follow CF on Twitter:
------------------
#clubfoody #fish #britishrecipes #britishcuisine #britishfood #easyrecipe #dairyfree #lowsodium #comfortfood #friedfood
Crispy Homemade FISH AND CHIPS Recipe
Crispy Homemade Fish and Chips is not an oxymoron. It can happen for you! In the pursuit of crisp, I did a lot of R&D on this one and have landed on a fish and chips recipe that is not only super crispy, but you can make it at home. In fact, I encourage it.
☕Enjoy this content and want to show support? Consider buying me a coffee here:
????INSTAGRAM:
???? MY GEAR:
SPIDER STRAINER:
PLASTIC CUTTING BOARD:
DIGITAL INFRARED THERMOMETER:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
QUARTER SHEET PAN + RACK:
5.5 qt LE CREUSET DUTCH OVEN:
MASAHIRO CHEF'S KNIFE:
RECIPE:
CHIPS
•3-4 lbs (1.5kg) of kennebec potatoes or a bag of nice frozen fries. Russet potatoes will work in a pinch, but see video disclaimer
•Approx 2 quarts/2 liters of neutral oil (canola, soy, or beef tallow works. amount varies depending on size of your pot)
•3000g or about 3 quarts water
•45g or 3TBSP white distilled vinegar
Cut off the most rounded sides of the potato so you have a flat stable potato to work with, then cut potatoes into 3/4 matchsticks.
Add the cut potatoes, or chips as we'll call them from now on, into a large container of cold water to rinse off starch. Drain water from chips and repeat. Add water to chips again. If the water is still dirty, drain and repeat. If the water is clear, refrigerate chips in the now clean water for 2-24 hours.
When you're ready to cook, add water and vinegar into a large heavy bottomed pot (i'm using an old 5.5 qt dutch oven) and bring to a boil. Once boiling, add the soaked chips and bring the water back to a simmer. Allow to simmer for about 10 minutes, stirring occasionally. After about 10 mins, break a chip or pierce with a fork to check for doneness. Your fork shouldn't meet resistance, but the chip shouldn't be falling apart.
When ready, transfer chips to a wired rack. Blot with a towel to start the drying process then allow to cool for about 15 minutes. Pour out the boiling water, dry your pot well, and add about 4 inches of neutral oil or fat into your pot.
Preheat oil over medium until it reaches 285°F/140°C . When oil is preheated to 285°, add in chips into oil. After 5 minutes, drain well on wire rack and freeze for 30 minutes. We'll finish them after we cook the fish.
FISH + BATTER + FRYING
•1-1.25 lbs or .5kg fresh atlantic cod (i recommend thicker loin pieces)
•12 oz beer
•100g or 3/4 cup ap flour
•100g or 1/2 cup white rice flour
•2g or 1/2 tsp salt
•2g or 1/2 tsp baking powder
•25g rice flour
Cut fish into appropriate, similarly sized pieces. Season pieces lightly on both sides with salt. Let sit while you make the batter.
For the batter, whisk 75g ap flour, 75g white rice flour, salt, and baking powder together then whisk in 50-75% of your beer. The consistency you're looking for is thin pancake batter. Chill in the fridge for a few minutes before use.
Back to the resting cod. Use a towel to gently dry all sides of each piece VERY well.
Mix a 50/50 blend of the remaining rice flour and ap flour (about 25g of each) and lightly dredge each piece of fish in this blend.
Heat large heavy-bottomed pot of oil to 375°F / 190°C. Drop cod into batter, coat, and allow each piece to drain well before dropping into oil (gently, away from your body). I recommend frying 2 pieces at a time to maintain your oil temperature. After about 4 minutes of frying, or when batter is crisp and deeply golden, transfer fish to a wire lined rack with a spider or slotted spoon (fish should stay crisp for at least 30 minutes).
After fish is cooked, lower oil temperature to between 350°-360°F (175°-185°C) gently lower in chips into oil (in 2-3 batches) to fry for 7-8 minutes. Once cooked and crisp on the outside, drain well, then transfer to a bowl and toss with salt.
TARTAR SAUCE FOR DIPPING:
•175g mayo
•100g chopped bread and butter pickles
•20g chopped capers
•10g chopped parsley
•30g chopped and rinsed red onion
•40g dijon mustard
•juice of 1/2 small lemon
•1 small clove garlic, minced
Stir to combine.
Chapters:
0:00 Intro: The Payoff of Homemade F+S
0:27 Failed chip attempts + potato selection
1:30 Cutting and rinsing the chips
2:55 Cooking the chips: pt 1
4:32 Preparing the fish and batter
6:54 Quick Tartar Sauce
7:25 Time to Fry
#fishandchips #fishrecipes #friedfish #crispyfries
|| MUSIC ||
EPIDEMIC SOUND: Get a free trial with this link:
bensound.com
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
Crispy Battered Fish (Without Beer)
Today I am making crispy battered fish without using beer. This recipe makes a light, crispy fish batter that stays crispy. When it comes to fish, this fry batter the best result for extra light and ultra crispy coating that stays crispy well beyond the time it takes to serve and eat!
Written Recipe:
––––––––––––––––––––––––––––––
???? Editor: Ansham Designs ????
Instagram -
––––––––––––––––––––––––––––––
???? Music Credits ????
Track: The Perpetual Ticking of Time — Artificial.Music [Audio Library Release]
Music provided by Audio Library Plus
Watch:
Free Download / Stream:
––––––––––––––––––––––––––––––