English-Style Fish and Chips [Beer Batter]
The carbonation in beer helps create a light, crisp crust. Peanut oil will help prevent the oil from smoking. Choose dense white fish [cod, haddock...], that will not fall apart when fried. Cut fish into uniform pieces so it that it cooks evenly; be sure to pat dry fish with paper toweling to absorb extra moisture before dipping it into batter.
* 5 cups [1.25 L] vegetable oil
* 1 cup [250 mL] peanut oil
* 1 cup [140 g] flour
* 1/4 cup [60 mL] rice flour or cornstarch
* 1 egg
* 1 1/4 cups [310 mL] amber ale
* 1 teaspoon [5 mL] salt
* 1/2 teaspoon [2.5 mL] white pepper
* 2 pounds [1 kg] firm boneless fish fillets, patted dry
* Heat vegetable oil and peanut oil into a Dutch or large, sturdy saucepan at least twice as large as the measure of oil [12-cup / 3-L].
* Into a large shallow bowl, whisk together flour and rice flour or cornstarch.
* Into a clean bowl, beat together egg, amber ale, salt and white pepper, until smooth.
* Slowly whisk egg mixture into flour mixture, until smooth.
* Dip fish fillets, one at a time, into batter.
* Deep-fry into batches into hot [375°F / 190°C] oil for 4 to 7 minutes, depending on size and thickness of fish.
* Do not crowd fish into hot oil, or it will be soggy.
* Using a long-handle slotted spoon or tongs, turn fish over as often as needed for an even frying.
* Remove when golden brown.
* Leave to drain onto paper toweling before serving.
Originally posted by whaaa
and to bring out the proper flavor of the food; cooking over an open gasoline flame is really the only way to properly cook animal flesh.