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Fish and chips with crispy beer batter

Fish and chips with crispy beer batter


Recipe by Jean-François Plante.


650g to 750g cod fillets, cut into 8 pieces

3 tablespoons. A tablespoon of flour

1 c. A tablespoon of smoked paprika

1 c. A teaspoon of garlic salt

Mixture

1 ½ cups (375 ml) unbleached flour

1 c. A teaspoon of baking powder

2 pinches of fine salt

2 tablespoons. Corn Starch

1 egg yolk

½ cup (375 ml) red beer

Homemade hot tartar sauce

1 cup (250 ml) homemade mayonnaise

1 c. A tablespoon of Dijon mustard

1 c. A teaspoon of Sriracha

1 c. A teaspoon of peeled lemon peel

3 tablespoons. A tablespoon of lemon juice

2 tablespoons. A tablespoon of fresh dill, finely chopped

1 dill pickle, finely chopped

1 c. A tablespoon of capers

Salt and freshly ground pepper to taste


  1. Heat the pan to 350 degrees Fahrenheit
  2. In a large dish, mix the first amount of flour with garlic, salt and smoked paprika. Roll the fish pieces in this mixture to cover them well.
  3. In a bowl, mix flour, baking powder, cornstarch and salt. In another bowl, mix the egg yolks and beer. Whisk lightly. Gradually add the beer and egg mixture to the flour and starch mixture, mix and whisk slightly until you obtain a smooth mixture without lumps.
  4. Using tongs or a fork, dip the fish pieces into the bread to coat them well. Carefully place one or two pieces at a time into the pan, avoiding the bread sticking to the bottom of the basket. Cook for about 5 minutes or so until the bread is golden brown.
  5. Meanwhile, add all the tartar sauce ingredients to a bowl and mix well.
  6. Drain the crispy fish pieces on absorbent paper.
  7. Serve two pieces of fried fish to each guest with homemade tartar sauce if desired.
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