Author Topic: Pale Ale battered fish and chips  (Read 1186 times)

Offline flapjack

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Pale Ale battered fish and chips
« on: July 27, 2010, 07:24:48 PM »

Ingredients
   12 oz Pale Ale (I used a can of Point Cascade Pale Ale)
   1 1/2 cups Flour
   1/2 tsp Salt
   1 tsp chipotle powder
    - sift dry ingredients & mix in beer to form batter

   1/2 cup Flour to dredge fish and then dip into batter
    - fry in 375 degree oil until done

I served this with some baked sweet potato fries & used the leftover batter to fry some mushroom caps


James
Flapjack Brew Club

On Tap: FlapJack O'lantern Pumpkin Cream Ale
Fermenting: Power Sit-Up Golden Strong Ale
Fermenting: Full Inch Imperial IPA
Next Brew: Vigilante Imperial Stout

Offline hamiltont

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Re: Pale Ale battered fish and chips
« Reply #1 on: July 28, 2010, 08:37:59 AM »
I'd definitely hit that!!!  ;D  Looks great!!
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

Offline euge

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Re: Pale Ale battered fish and chips
« Reply #2 on: July 28, 2010, 10:49:14 AM »
Planning on doing a beer-batter this weekend with shrimp. But I likes fish & chips too. It'll have to be a "Brown Ale" batter though...

Thanks for the pic. Making me hungry for this type of cuisine.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline nicneufeld

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Re: Pale Ale battered fish and chips
« Reply #3 on: August 03, 2010, 05:11:03 PM »
Awww, you had that oil heated up and everything.....and you baked the fries?

Still looks great, though!  Excellent, light looking batter...I've had trouble getting a good fish batter until recently (using gram flour in an Indian style).

Offline denny

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Re: Pale Ale battered fish and chips
« Reply #4 on: August 04, 2010, 08:59:44 AM »
Try rice flour for the batter.
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Offline babalu87

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Re: Pale Ale battered fish and chips
« Reply #5 on: August 04, 2010, 10:43:00 AM »
Try using Bisquick for the batter

I'm tellin you
Jeff

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Offline nicneufeld

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Re: Pale Ale battered fish and chips
« Reply #6 on: August 04, 2010, 11:02:32 AM »
For fish and chips, yeah I've heard about rice flour.  Sounds good.

But gram flour (besan) with a lot of spices, ginger, chilies, and garlic, moistened with lemon juice and water...that's some good fried fish there!

Offline denny

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Re: Pale Ale battered fish and chips
« Reply #7 on: August 04, 2010, 11:18:29 AM »
Damn, that does sound good!
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Offline nicneufeld

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Re: Pale Ale battered fish and chips
« Reply #8 on: August 04, 2010, 12:19:13 PM »
They say you can add baking soda to get a lighter crust, but I liked it thin and crispy.  Just some basic tilapia. 

Offline flapjack

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Re: Pale Ale battered fish and chips
« Reply #9 on: August 04, 2010, 06:24:47 PM »
Awww, you had that oil heated up and everything.....and you baked the fries?

nicneufeld I thought the same exact thing but then guilt set in and I had to make at least one thing on the plate semi-healthy
James
Flapjack Brew Club

On Tap: FlapJack O'lantern Pumpkin Cream Ale
Fermenting: Power Sit-Up Golden Strong Ale
Fermenting: Full Inch Imperial IPA
Next Brew: Vigilante Imperial Stout

Offline gordonstrong

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Re: Pale Ale battered fish and chips
« Reply #10 on: August 07, 2010, 08:57:15 AM »
Rice flour works, it's like tempura. Baking soda does help with the crunch. But it's the carbonation in the liquid that really makes the difference. Make two batters, one with tap water and one with seltzer and compare.

OP, tell us about the sweet potato fries?  How hot?  How long?  Tossed in oil and baked?

I find it very hard to get decent sweet potato fries without using a deep fryer. They burn easily, plus they're soft and don't really crisp up. I've tried different thickness cuts, different oven temperatures, par-cooking, different fats, etc. They come out OK, but not crisp without burning. I can make great fries in the oven using yukon gold potatoes, but sweet potatoes are a challenge.
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Offline flapjack

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Re: Pale Ale battered fish and chips
« Reply #11 on: August 13, 2010, 02:09:11 PM »

OP, tell us about the sweet potato fries?  How hot?  How long?  Tossed in oil and baked?



Gordon, I lightly tossed them in some vegetable oil & added some salt and pepper. I baked them at 375F. Not sure of the exact time, but must have been a little too long,  the ones on the outer edge of the pan were slightly charred and inedible but the ones on the inside were perfect. you're right they are a tough one to bake properly.
James
Flapjack Brew Club

On Tap: FlapJack O'lantern Pumpkin Cream Ale
Fermenting: Power Sit-Up Golden Strong Ale
Fermenting: Full Inch Imperial IPA
Next Brew: Vigilante Imperial Stout