Beer-Battered Fish and Chips

Beer-Battered Fish and Chips Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Use Alaskan cod in this dish. Serve with malt vinegar.

Yield:

4 servings (serving size: about 4 ounces fish and about 1/2 cup chips)

Recipe from

Cooking Light

Nutritional Information

Calories 398
Fat 15 g
Satfat 1.1 g
Monofat 8.4 g
Polyfat 4.6 g
Protein 24.6 g
Carbohydrate 40.7 g
Fiber 2.2 g
Cholesterol 40 mg
Iron 2.4 mg
Sodium 524 mg
Calcium 30 mg

Ingredients

The 5 ingredients:
1 pound cod fillets, cut into 3-inch pieces
1 cup dark beer (such as Negra Modelo), divided
1 pound baking potatoes, cut into (1/4-inch) strips
1/4 cup canola oil, divided
3.38 ounces all-purpose flour (about 3/4 cup)

Preparation

Preheat oven to 450°. Combine fish and 1/4 cup beer in a medium bowl. Cover and chill for 1 hour. Place potatoes on a jelly-roll pan coated with cooking spray. Drizzle with 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt; toss well. Bake at 450° for 20 minutes or until browned and crisp, stirring after 10 minutes. Drain fish; discard liquid. Sprinkle fish with 1/4 teaspoon salt. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine remaining 3/4 cup beer, flour, and 1/2 teaspoon freshly ground black pepper in a medium bowl. Add fish to beer mixture, tossing gently to coat. Heat remaining 3 tablespoons oil in a large nonstick skillet over medium-high heat. Remove fish from bowl, shaking off excess batter. Add fish to pan; cook 3 minutes or until browned. Turn fish over; cook 3 minutes or until done. Sprinkle fish with 1/4 teaspoon salt. Serve immediately with chips.

December 2009
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