Better Craft Beer Battered Fish Recipe
- February 14th, 2017
- By Dale Dolson and Rob McGregor
"OH BRITANNIA!" — You'll Wish You Had Cowbell!
This week's culinary adventure takes the Cowbell Food and Beverage team across the pond. What do we all think of when discussing the food of "jolly old" England? Beer battered fish and chips, of course!
You don’t need to travel across the ocean to enjoy crispy beer battered fish and a mountain of fresh cut fries. When you make this recipe with a can of Doc Perdue’s Bobcat West Coast Red Ale, you’ll swear you ordered it straight from a pub in London, England!
British Fish and Chips with Canadian Beer Batter
This fish is pure culinary joy, and just what the doctor ordered, as the old saying goes!
Our Executive Chef, Kim Sutherland and Director of Food and Beverage Service, Caley Doran took this culinary jaunt with us. They both had their own ideas of what this British favourite should taste like. Rob and I wanted to convince them that the best fish and chips in Canada were right here in our home, when the batter is made with one of Cowbell's craft brews. We think we convinced them — they called the fish "extra crispy, light, and beautifully cooked." The best question was, "is there any more in the kitchen?" We even used the leftover batter on some onion rings that were golden brown and scrumptious. So here is our recipe for you to take your own little culinary trip over the pond. We think you'll love it!
1 cup all purpose flour
1 cup corn starch
1 tsp baking powder
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp lemon pepper
1/4 tsp black pepper
1 1/2 cups Doc Perdue’s Bobcat West Coast Red Ale
1 egg, slightly beaten
8-10 pieces white fish – cod, haddock, perch, or pickerel
Sift the flour and starch together. Directions
- Add the rest of the dry ingredients and combine.
- Add beer, egg, and dry ingredients to your mixer and blend thoroughly.
- Chill for an hour before using.
- Heat vegetable oil in a deep fryer or heavy saucepan.
- When battering the fish, dredge the fillets thoroughly in flour and then dip into your batter. Allow much of the batter to drip away, just lightly covering the fish.
- Then drop gently into 375 degree F. oil until golden brown and crispy. The recipe is forgiving enough to pre-fry your fillets ahead of time until lightly golden and then re-fry them just prior to serving, bringing back their crispness.
- Drain on paper towel.
Serve with crispy fresh cut fries, creamy tartar sauce for dipping, and your favourite homemade coleslaw. Don't forget the fresh lemon and malt or cider vinegar. Our fish of choice was cod, but we’re already planning to test this batter on some beautiful fresh Lake Huron Perch or Pickerel when in season. Can't wait!
The only thing left to make this meal even better is a cold can of Doc Perdue's Bobcat. The beer's citrus essence complements the crispy fish and all the trimmings perfectly. Our guests all agree, a better fish cannot be found...so give it a go, mates!
R & D