Beer batter can be used for just about anything you can fry, from seafood to vegetables. Traditionally, beer batter is found in the classic English dish, Fish and Chips. To have this delicious pub fare at home, all you'll need is Colorado Spice Beer Batter, your favorite beer, and a few fish fillets! Keep reading to learn more.
Beer batter is known for its crisp, light texture. By adding beer to the batter, the carbon dioxide in the beer causes the batter to expand and adds body to the mixture. However, if you prefer not to use beer in your batter or you don’t have any on hand, you can substitute it for another sparking beverages. Sparkling apple cider, club soda, or carbonated water are excellent options for this recipe as well. If you’re a beer lover, the world is your oyster. Depending on the beer you choose, the flavor profile of the batter will vary. If you’re looking for a little bitter hoppy flavor, try adding an IPA to the mix. If you prefer a malty, sweet beer, try a stout like Guinness.
For the perfect English pub style Fish and Chips, all you need to do is mix 1 ½ - 2 cups of your beer of choice with the entire packet of Colorado Spice Beer Batter mixture. The consistency should be a little thin, like that of pancake batter. Mix gently but thoroughly, make sure there aren’t any lumps in your batter. Now you’re ready to coat the fish. Typically, Fish and Chips is served with cod, cut roughly into 5-inch sections. Make sure you pat your fish fillets dry with a paper towel before dredging them in the batter for optimal crispiness.
When frying your fish, it’s important to choose an oil with a high smoking point. The smoking point is the temperature at which the oil will begin to burn. Oils with high smoking points begin to burn around 400 degrees Fahrenheit and above. Canola, Avocado, and Vegetable Oil blends are examples of oils with high smoking points. You can use a fryer to heat the oil, or you can heat about 3 inches of oil in the bottom of a Dutch oven over medium heat. The oil temperature should be around 375 degrees Fahrenheit. If the oil is too cool, the fish will be greasy and soggy. If the temperature it too high, the outside batter will cook too quickly without cooking the inside of the fillets. You’ll know if the temperature is hot enough when rapid bubbles emerge after you drop a pinch of flour into the oil.
Once you’ve dredged your fillets in batter and the oil is heated, you can lower your fish into the fryer with a slotted spoon. Cook the fillets for about ten minutes, flipping halfway through. The batter should be a golden-brown color when ready. Remove them from the hot oil with a slotted spoon and allow the fillets to drain on a paper towel. Make sure you cook your fish in batches so that the fryer or Dutch oven isn’t over crowded. The fillets should not touch when cooking. Repeat this process with thickly sliced onion for delicious beer battered onion rings on the side! Serve with tartar sauce and lemon wedges.
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As Thanksgiving is around the corner, it’s time to start getting your menu in order! If you’ve never made your own stuffing before, it’s a lot easier than you think. Plus, it’s an easy side you can make in advance and simply bake it on the big day. Using your choice of aromatics, meat, add-ins, bread, and Colorado Spice Herbs de Provence you’ll never go back to instant stove top stuffing!
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