My husband loves fried fish, just loves it, and I have been told that this recipe trumps even his favorite Fish Fry Place in our city. It is fast and easy to make plus it seems like this march you will have plenty of excuses to serve it: St. Patrick’s Day, Fridays of Lent 0r March Madness. On the other hand who really needs and excuse to drink their favorite ale and serve quintessential English Pub Snack.
You will need: 1 cup of flour, 1/2 tsp baking powder, 1 cup of beer or ale, 4 large russet potatoes, 1 1/2 lbs of cod or haddock (i used cod), vegetable oil for frying, salt and pepper.
For serving: Tartar Sauce or do it the English way by using Cider or Malt Vinegar, or HP Sauce (available in your grocery story, most likely in foreign food isle. British Condiment made with malt vinegar, fruit and spices)
Mix 1 cup flour and 1/2 tsp baking soda together
Add generous amount of salt and pepper. I added 1/2 tsp each.
Add 1 cup of beer
Mix together well and let the batter rest when you prepare the chips
or let the batter rest as you rest, while finishing the rest of the beer.
Cut the potatoes into long strips. You can peel them but they taste just as good unpeeled. Plus they look more authentic, you know Pubby.
Heat about 1 inch of oil in a skillet on med heat and fry the potatoes. Be careful because the hot oil will splatter.
Drain on a paper towel and sprinkle with salt
Coat each piece of fish in batter and drop into the same oil you used to make the fries. Add more if needed. If you thought that the fries splattered brace yourself for the batter hitting the hot oil, be extra careful.
Cook until golden on both sides
Drain on paper towel to remove excess oil. Serve with chips and let me know if it is as good, if not better then your favorite English Pub Fish and Chips.