Name: Beer-battered fish and chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 3/4 medium russet potato, cut into 1/2-inch wedges; 1 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 8 oz Atlantic cod fillet, 1-inch thick, patted very dry; 2 1/2 tbsp all-purpose flour; 1/4 tsp baking powder; 1/4 tsp garlic powder; 3 tbsp cold beer; 16 olive oil cooking sprays; 0.5 oz lemon, cut into wedges

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 425°F. On a half-sheet pan, toss the potato wedges with the olive oil, half the salt, and half the black pepper. Spread them in a single layer and roast for 20 minutes.
While the potatoes roast, whisk the flour, baking powder, and garlic powder in a shallow bowl. Set aside one teaspoon of this dry mixture for dredging. Whisk the cold beer and the remaining black pepper into the bowl until a thick batter forms. Let the batter rest for 5 minutes.
Season the cod with a pinch of the remaining salt. Dredge the fish in the reserved dry flour mixture, then dip it into the batter to coat completely. Lightly mist a wire rack with cooking spray and set it over a second foil-lined baking sheet. Place the fish on the rack and mist the top with cooking spray. Bake the fish on the upper oven rack and flip the potatoes on the lower rack. Cook for 15 to 18 minutes, carefully flipping the fish halfway through, until the batter is deep golden and the fish reads 145°F.
Transfer the roasted potato wedges and the battered fish to a plate. Serve immediately with the lemon wedges for squeezing and the remaining salt for the potatoes.

Nutrition

Ingredients

Instructions

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