Beer, fish, fry… and all found on a website dedicated to weight loss and nutrition? How do they get away with it?
Well, if you know us then you know that deprivation isn’t really our style. Who doesn’t crave a classic beer battered fish and chips every now and then? Especially on International Beer Day, which is today, BTW.
There’s always something to be said about perspective, and from our perspective we would rather have you make this simple beer battered fish and chips at home, knowing what’s going into it, using much healthier ingredients, than going out to a pub and getting a pile of grease with a bunch of unknowns (although that is ok too once in a while, except we promise this tastes better).
Fresh caught fish is a staple around here in the summer, especially since our cities are right on the cusp of the great lakes. You can easily find fresh fish & chip stops in any Ontario city that borders a lake. But, did you know that there are a ton of spots around here where you can buy local, fresh caught lake fish? It doesn’t really matter what kind of fish you get (whitefish works best battered), what matters is that it is fresh, and it’s wild. Jenni tends to grab her fish from Purdy’s, and this fish and chip recipe always comes out tasting incredibly delicious.
The beer aspect is pretty simple, you know any lager will do, but we have found that a hands down, amazing beer to add to your fish fry is Steam Whistle. Not only is their company of quality standards, their green initiatives through the roof, but their beer is made with 4 simple ingredients: spring water, malted barley, hops and yeast! You know what you’re getting with Steam Whistle, and that’s why we are all for it. To learn more about this amazing brewery, check out our interview and local feature here.
We’re also using ancient grains and a much more stable oil for lightly frying our fish, rather than submerging it in a tub of canola or vegetable oil, we find it works just as nicely with a thin layer of olive oil, avocado oil, ghee or coconut oil. Using a stable oil is imperative when it comes to cooking food on the stove-top, check out this article on the best cooking oils for high temps, and why it’s important.
Next time you’re like, ooooh I really want to have fish and chips, but I also want to stay on track, this recipe is so crispy and delicious. We also tested out this Curried Ketchup recipe, and it added a bit of spice, some extra flavour and all in all, dinner was the bomb!
Beer Battered Fish & Chips
Fish & Chips
- 1 large Yukon gold potato
- 1 medium sweet potato
- 1/4-1/3 cup avocado oil divided (use avocado, ghee, butter or olive)
- 6 pieces fish white fish such as haddock or cod
- 2 1/4 cup Steam Whistle or other lager
- 2 cups spelt flour some extra aside
- 1/2 tsp garlic powder
- 1/4 tsp chili powder
- 1/2 tsp paprika
- salt & pepper to taste
Dijon Caper Tartar Sauce:
- 1 cup mayonnaise or full-fat greek yogurt, go organic, olive oil or avocado oil. **See our favourite brand below.
- 2 tbsp lemon juice
- 2 to 3 tbsp dill pickle or dill pickle relish finely chopped. **See where to buy below.
- 2 tsp capers chopped
- 2 tsp grain Dijon mustard
- salt & pepper to taste
Cut the potato into thin slices, place in a large bowl with water and set aside. You can do this and leave overnight, the longer they are in water, the better.
Preheat oven to 420F.
Mix the fry seasoning and set aside
Whisk together the spelt flour, beer, garlic, chili, paprika, salt and pepper, thoroughly.
Drain and dry the fries, toss in 2 Tbsp of oil, and the fry seasoning. Line on a parchment lined baking tray (do not overcrowd or they won’t cook properly) and place in the oven for 25-30 minutes).
Meanwhile, heat apx. 2 Tbsp of oil on skillet over medium.
Dry the fish filets, and dredge in flour and then dredge in the batter.
Place fish filets on the hot skillet and cook 3-4 minutes each side.
When cooked, remove from heat and place on a paper towel to soak up excess oil.
10. Mix together the tartar sauce ingredients.
*The fish takes a while to cook because you should do them in batches of 2. In order to keep them warm and crispy, keep in microwave, or place them in the oven for a few minutes before serving.