The Old Hen’s Beer Battered Fish & Chips Recipe
Fish & Chips: The ultimate pub food for pairing with beer. And 99 Bottles has a delicious beer battered fish recipe to share with you from Deanna “My husband can’t stop eating this fish!” Morauski of The Old Hen Bed & Breakfast in North Bend, Wash.
You can see Deanna on Joey Fatone’s new show “My Family Recipe Rocks” on the Live Well Network this month (airs October 27, 2012). Follow along with her Facebook page for updates at facebook.com/theoldhen.
Pick up a Pilsner at 99 Bottles…
Coney Island Lager
Mama’s Little Yella Pils
Imperial from Costa Rica
Canola or vegetable oil for frying
2 egg yolks, beaten
12 ounces of your favorite pilsner beer
1 3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon sea salt (plus more for sprinkling)
2 teaspoons onion powder
1 teaspoon paprika
2.5 pounds fresh halibut
Note: If you’d like to use frozen halibut, be sure to defrost and pat dry with paper towels to remove excess moisture before cooking.
Preheat oil in a heavy-duty deep pan or in a deep fryer to 350°F. Line a baking sheet with two or three layers of paper towels.
Make sure the oil maintains this same temperature throughout the cooking process.
Whisk together egg yolks, beer, flour, baking powder, sea salt, onion powder, and paprika in a medium-large bowl.
Rinse the fish with cold water and then pat dry with a paper towel. Cut into 1-2 inch pieces — whichever you prefer — but make sure that all the pieces are as close to the same size as possible so that they all cook in the same amount of time.
Using tongs, place a few pieces of fish in the tempura batter. Use tongs to help coat the fish. Carefully place coated fish in the preheated oil. Use the tongs to adjust fish as needed. Cook for about 3-5 minutes, perhaps longer for larger pieces.
Remove fish from deep fryer when done. Place on paper towel-lined baking sheet. Sprinkle with a wee bit of salt.
Enjoy while hot.
If you like, you can add the “chips” or fries. I mean, since you have the deep fryer out and all. Cut about 4 Russet potatoes into a French fry cut (mandolin works perfectly for this). Deep fry for about three minutes at 350 degrees to blanch. Allow to cool on paper towel-lined baking sheet while you cook the fish. Place fries back into deep fryer again and cook for about 5 more minutes or until golden brown. Place back onto baking sheet when done and lightly coat with sea salt.