Beer Batter Fish And Chips I Made It

Beer Batter Fish and Chips

frankieanne 9 years ago
posted by Borius
Beer Batter Fish And Chips
Cod was on sale this week and I pulled this up and noticed Borius lives in Klamath Falls, Oregon and I was there this last weekend! :)
This is a fantastic fish and chips recipe. The batter is so crispy. This is the first time I have frozen flour and if that is the reason the batter was so crispy, I am always going to freeze my flour. I ate way too much but it was so good!
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NPMarie 9 years ago said:

Oh my, this is my favorite! I like to keep my flour in the freezer if there's room..that's a cool crispy batter tip though! Beautiful pic Frankieanne!!!

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chuckieb 9 years ago said:

Wow! That picture looks like it was taken at an authentic Fish Fry place Frankieanne! I adore Fish n' Chips.

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frankieanne 9 years ago said:

Thank you, ladies! If you like fish and chips, this is definitely a good one to try.

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notyourmomma 9 years ago said:

Now that is a brand new tip....I love it. And FA, your picture is gorgeous. I'd be pleased as punch if my fish looked that nice fried at home.

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frankieanne 9 years ago said:

Thank you, Tina. I think the Guinness gave it an interesting, dark color. It was delicious.

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Good4U 9 years ago said:

It looks fantastic! I have never made Fish n' Chips before and I should give this a whirl as my picky HB has decided he might want to try eating fish. I am almost positive he will like this. I wonder why the colder flour makes it crispy? Perhaps Points can enlighten us on the how and why?

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bakerme 9 years ago said:

Your picture looks fabulous, Frankie! I love fish and chips, especially with malt vinegar. Did you serve malt vinegar with yours? My hubby has a severe allergy to any kind of fish, so I never make it at home and only get to have it in a restaurant. I'd be interested in knowing how freezing the flour makes the batter crispier. Maybe it would be a good batter for onion rings, too.

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frankieanne 9 years ago said:

Well, thank you! Yes, I was thinking PSO may have a flour clue. We'll see if he chimes in.
No, I didn't serve these with malt vinegar. I'm not much a vinegar fan, unless its mixed up with something else as in a salad dressing. I served it with tartar sauce.

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Good4U 9 years ago said:

The only info I could find about the flour being cold was, when the cold batter hits the hot oil, it causes a bigger reaction, making it crisp and light. - See more at: http://www.timescolonist.com/life/food-drink/ask-eric-how-to-make-crispy-coating-1.785509#sthash.gRzyjcoA.dpuf

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frankieanne 9 years ago said:

That is very interesting. He said he keeps his batter in a bowl of ice. I may have to try that next time. Thanks for posting that here!

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mommyluvs2cook 9 years ago said:

I have had good success at fish and chips but freezing the flour is too cool! Love the article about it Joce!! I think this may be a great way to start Den off on fish! Oh gosh I would drown my fish in malt vinegar, yummy stuff! Great post FA!!

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frankieanne 9 years ago said:

Thank you, ml2c. :)

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lovebreezy 9 years ago said:

I keep my flour in the refrigerator and there wouldn't be much room in the freezer but maybe could measure out some and freeze just that much. I like the bowl of ice idea, I like FA's photo and I like malt vinegar. :-)

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frankieanne 9 years ago said:

Thank you, LB. :)
I have an apartment sized refrigerator so freezing a whole bag of flour would be a bit much for me. So, I measured it out and let it sit in the freezer while I was at work. I want to try the bowl of ice idea next time.

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pointsevenout 9 years ago said:

Whole wheat and grain flours, except for white flour, are kept in the freezer or fridge to help keep the flours from going rancid because of the oils they contain.
If you use them up quite readily there is no need for refrigeration.
Can't say whether or not refrigeration adds to any crispiness of coating.

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