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Nutrition Facts

Serving Size 1 (454g)

Recipe makes 4 servings

Calories 435
Calories from Fat 18 (4%)
Amount Per Serving %DV
Total Fat 2.1g 3%
Saturated Fat 0.4g 1%
Monounsaturated Fat 0.3g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 97mg 32%
Sodium 1002mg 41%
Potassium 1052mg 30%
Total Carbohydrate 42.5g 14%
Dietary Fiber 1.6g 6%
Sugars 0.2g
Protein 46.1g 92%

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Beer Battered Fish (For Fish N'chips)

Recipe #104409 | 20 min | 10 min prep | add private note

By: Bethany Taylor
Nov 18, 2004

I LOVE fried fish.. always have. When dining out, nine times out of ten, I will order fish n'chips. It's getting to be very hard to find a restaurant that serves good fish n'chips anymore..So I just had to learn to make them myself.

SERVES 4 -6 (change servings and units)

Ingredients

Directions

  1. 1
    Sift together flour, salt, and paprika.
  2. 2
    Stir in enough beer to make batter so it is barely thick enough to coat a spoon. Usually somewhere between one and two cans.
  3. 3
    (It may look too thin, but you want it that way, if it's too thick, the batter will be chewy instead of light and crunchy) Set batter aside while you heat your deep-fryer or deep pan of oil to 375 degrees. Use a candy thermometer if you need to.
  4. 4
    Peanut oil is best but any vegetable oil will do.
  5. 5
    Cut the cod fillets diagonally into 2 inch wide strips, and remove any pin bones from fish.
  6. 6
    Lightly coat fish in flour and shake off excess. This will allow batter to stick to fish.
  7. 7
    When oil is heated, dip fish in batter, let excess drip off, then fry fillets 2 or 3 at a time until golden brown.
  8. 8
    Drain on paper towels.
  9. 9
    Serve with fries and tartar sauce.

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Featured Reviews for This Recipe

From: Chef #1249650

On May 6, 2009

My sister called for a recipe because she was having guests over for a TV night and she happened to call just as I was printing this recipe to try. She made it first and called to tell me it was delicious (despite setting her apartment on fire twice trying to make it without a deep fryer). I made it following her rave reviews (though I used whole wheat flour...and a deep fryer) and she was right! Scrumptious! The whole family loved it! Thanks!

0 people found this review helpful

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    From: Lauralie41

    On Apr 15, 2009

    I am not a big fan of fish but we were trying to eat fish on Friday's as much as we could. Bought two bags of frozen cod, used Coor's beer, and vegetable oil to fry the fish. I also did use a candy thermometer to make sure my oil was hot enough. Loved the flavor of the fish and the crunchy coating was so good. Very easy to make and next time might try the Old Bay seasoning like one of the reviewers did. Thank you Bethany Taylor for posting this recipe! Made and reviewed for Pick A Chef Spring 2009.

    0 people found this review helpful

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  • From: DenisB

    On Dec 1, 2004

    Very good fish and chips! I used brown ale in the batter and tilapia cut into 1" strips for the fish. Next time I may consider double dipping in the batter to get a more consistent, slightly thicker batter. Great!

    6 people found this review helpful

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  • From: Chef #532318

    On Jul 7, 2007

    Easy, good and crunchy. Hubby fried the fish and commented on how well it stuck to the fish. Kid-friendly, too.

    3 people found this review helpful

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  • Read all 27 reviews

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