One day last week I stopped by Wegmans for some fish and came home with 3 large fillets of wild caught Haddock. We love fish and chips, but I don’t make it often because it temporarily turns my kitchen into Long John Silver’s. But I had a hankering, what can I say?
So I dug out Paula Deen’s recipe for Beer Battered Fish and Chips and went to town. Unfortunately I have no pictures to document the event because I was elbow-deep in lard most of the evening, but it came out looking and tasting JUST like Long John Silver’s except healthier because I fried the fish in the aforementioned lard from local pastured pigs. (Ha! I used aforementioned in a sentence.)
If you are utterly perplexed by my suggestion than lard could be healthy, or if you just want a refresher, please read Embrace the Fat. Warning: it is LONG. But it’s full of great info.
I did the potatoes in the oven, but they weren’t nearly as good as the fish. Next time I think I need to suck it up and deep fry ‘em.
Here’s my version, in case you’re interested in trying it.
Beer Battered Fish
INGREDIENTS:
- 1 (12-ounce) bottle beer
- 2 cups all-purpose flour
- 1 tsp sea salt
- pinch black pepper
- pinch garlic powder
- 1 cup lard from pastured pork
- 1 1/2 pounds cod fillets, skinned with bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6-inches long)
INSTRUCTIONS:
Preheat oven to 225 degrees F.
For the batter, pour the bottle of beer into a medium-sized bowl. Then sift 1-1/2 cups of the flour along with salt, pepper, and garlic powder into the bowl, whisking gently to combine.
Then set your lard to heating on the stove top. I used a cast iron skillet, but you can also use a Dutch oven. Heat the oil to 375 degrees F. (I don’t have a candy thermometer so I just wing it.)
Wash and pat the fish dry, and season on both sides with salt and pepper. (Don’t skimp on that step! I wish I’d salted mine more; it was rather bland.)
Place the remaining 1/2 cup of flour in a pie plate. Dredge a piece of fish in the 1/2 cup of flour, and then coat it in the beer batter. Slide it into the oil carefully. Repeat until the pan is full but not stuffed. You will have to do this in batches.
Fry the fish, turning over frequently, until deep golden and cooked through, about 4 to 5 minutes. Transfer them to a parchment-lined baking sheet, sprinkle with salt, and then pop ‘em in that 225-degree oven to keep warm. Fry the remaining fish in batches.
Serve fish with French fries and a salad. Or a veggie. Or some thing that isn’t fried. (Although hush puppies are next on my list of things to learn to make. Mmmm…)
This post is linked up with the Tasty Tuesday blog carnival over at Balancing Beauty and Bedlam.
photo credit: foodnetwork.com
now i am seriously craving capt’n woodys.
hush puppies…. ummmmmm….
You grabbed my attention with Fish and Chips and Paula Deen. I may have to surprise my hubby and try this out soon. Yummy! I have never beer battered anything. I’ll let you know if I try it out.
Tasty Tuesday: Monster Cookies
Oh yummy….I think I have a box of fish sticks in my freezer (real healthy, I know…). Those may just have to suffice for today.
that looks so good!
You used aforementioned in a sentence about lard. LOL
This looks delicious! I love anything Paula Deen!
I used to visit London often and now you’ve made me crave some fish and chips. I need to go back.
That looks really good…I don’t think I’ve ever bought beer before though LOL
I started using lard in my cooking a couple months ago and really like it. Although it’s store-bought so it’s prolly not as healthy as yours.
Mmmmm, sounds good!! Her Taco Soup recipe is really good as well.
I hope you will keep updating your posts often as you have a dedicated visitor here.