4 servings (serving size: about 4 ounces fish and about 1/2 cup chips)
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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)
How to Make It
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.
Made the fish portion of this recipe for a fish fry dinner for guests, they were so easy to make up so I wasn't spending too much time in the kitchen away from guests and and everyone loved how crispy the breading was. The only change I made was to pre-flour the fish before dipping in the breading. This is a definite keeper.
Yuck!. I don't know what I did wrong! Made exactly to the recipe, which wasn't cheap. The batter seemed weak and watery. While browning, the fish made a ton of liquid, and pretty much took the batter off the fish. I'm a fish lover, but the whole batch went down the disposal. Only caveat, the chips were fine.
I liked this recipe, but only after following the previous reviewers tips. Missed the part about adding the corn starch, though, so my breading did slip off a little, but was mostly good. I've never cooked fish before and was worried about it being under cooked so some of my thinner strips started falling apart, but the thicker strips (about 3 in by 1 in) were fine. I used their chips recipe also except that I coated the pan with cooking spray, added the chips, then sprayed them. They were good! I actually liked them better that way than Cooking Light's Garlic Fries recipe. All in all, the recipe's fine and the flavors are good, but I would have appreciated more direction from the actual recipe itself.
If your fish are coming out soggy you are cooking them wrong. Make sure that the heat of the oil is hot BEFORE you put the fish in. If the oil is not hot it will make the fish soggy. It should probably be stated in the instructions but it is a common cooking fact for fish and chips or really any type of frying that the oil should be hot before adding your fish.
A little altering is needed here...
Batter won't stick unless you do a dry dredge first - basic frying rule! Also try mixing in some cornstarch to dredge (flour & spices) mixture. So dredge, dunk (in batter), drain (excess batter) then fry. Also, the beer-flour mixture needs to be a bit thicker to work well.
Finally - oil in pan MUST BE HOT! Or you turn everything to mush.
Very tasty, especially if you have a craving for a good ol' Brit-syle fish and chips fry-up. I always pat the fish dry first before dipping in the batter--makes quite a difference in getting the batter to stick. Also, make sure that the fish is well-defrosted first. I often make this with tilapia loins, because they are cheap and easier to find than cod. And ALWAYS serve with malt vinegar-yum!
Don't even think about it. I love fish & chips but never make it because of the mess and calories associated with deep frying. But this is not a satisfying alternative. The breading doesn't get nice and crisp before the fish starts falling apart. I used my own recipe for oven fries instead of this one after reading the comments here. Please go back to the drawing board on this one, Cooking Light.
This was a very good recipe and was by far the best "fried" fish recipe I have tried. I did a some trouble with the fish sticking, but that was only because the pan wasn't hot enough. Once it was fully heated the fish cooked perfectly. The fries (chips, but not really) were very good as well, though they did take longer to cook than stated. In fact, they were popular enough that they have been made along with other things as well. Definitely worth repeating.
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