Recipe by Allana Mortell
Father’s Day is only a few days away and what better way to show Dad (and for that matter, all the men in your life) you really care by showering them with decadent food all day long? While grilling meats and whipping up potatoes is a surefire way to the big guy’s heart, we want to share with you a classic, totally manly recipe for the traditional fish n’ chips that features another of Dad’s favorites, an ice cold brew.
There’s nothing in the world like Guinness Beer, the traditional, dry stout from the Land of the Irish that is one of the biggest selling beer brands in the world. Every day in over 150 countries, 10 million pints of Guinness are being consumed and in the past few years, cooking with Guinness beer has become a delicacy of sorts in kitchens all over the world. Guinness-battered onion rings, Guinness glazed chocolate cake, Guinness beef stew and today, Guinness battered cod.
Calories per serving: 450 per serving
Prep time: 10 mins
Cooking time: 20 mins
Total time: 30 mins
1 bottle Guinness Beer
1 lb Cod, Halibut or Haddock filets cut into small, serving size slices
1/4 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon baking powder
1 large egg lightly beaten
1 1/2 cups all purpose flour plus 1/2 cup more for dredging the fish
2 quarts vegetable oil, for frying
1. Lightly sprinkle the fish pieces with salt and pepper.
2. In a large mixing bowl, combine the Guinness, baking powder, flour, egg (lightly beaten), salt and pepper.
3. Whisk all the ingredients in the large bowl together, until the batter is light and fluffy. Let sit at room temperature for 10 - 15 minutes.
4. If using your own deep fryer, heat the oil to 180 degrees C. If you're heating the oil in a large deep, saute pan, fill the pan with oil and bring the oil up to 375 degrees F (or 175 degrees C). Test the temperature of the oil by using a small kitchen thermometer.
5. While the oil is heating, dredge the cod pieces in 1/2 cup flour first before dipping them into the batter. This will allow the fish to soak up more of the batter and form a nice crust. Place the floured fish aside on a plate until the oil is hot enough to try.
6. Once the oil is at the correct temperature, dip the floured pieces into the batter and carefully place them into the oil, one at a time so you do not overcrowd the fryer and the pieces can quickly crisp up and brown (about 4-5 minutes).
7. Using a slotted spoon, take out the fried pieces of fish, lay them on a paper towel on a plate that is sitting atop a wire cookie rack to absorb all the excess oil. Serve with a wedge or two of lemon, some tartar sauce and for English purposes, a nice batch of chips to go along with the fish!