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Recipe contributed by Editor-in-Chief J. Townsend.
I think that Fresh Fried Fish and French Fries (chips) are probably at the top of the list of everyone’s comfort food. There is just something to be said by a satisfying bite into the crunchy fish batter followed up with a French Fry dipped in sweet, tangy ketchup. It all just mixes so well. We had some fresh fish (Lingcod and Rockfish) in the fridge here at the Harvesting Nature test kitchen so we decided to have a fish fry. We cut some sweet potato discs with our Weston Meat Slicer and tossed them into cook with the beer battered fish… viola! Fish and Chips.
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Beer Battered Fish and Chips
- 1.5 lbs fresh fish
- 1 cup of beer (lager, pilsner, or ale)
- 1 egg, whisked
- 1 cup cake flour
- 1/4 cup corn flour
- 1/4 tsp salt
- 1/4 tsp ground white pepper
- 1/2 tsp garlic powder
- a pinch of cayenne powder
- zest of 1 lime
- 2 teaspoons of Cajun seasoning
- 4 sweet potatoes, skinned and cut into thin discs
- oil for frying
- Mix the cake flour, salt, ground white pepper, garlic powder, and cayenne pepper, lime zest beer, and egg
- Cut your fish diagonally into 1-2 inch strips
- Heat your oil to 375 degrees
- Dredge your fish first in the corn flour and then dip into the beer batter. Dredging first will help the batter stick.
- Cook the fish in batches until it is golden brown. Alternate cooking fish and cooking the sweet potatoes. reheat your oil to 375 degrees between batches.
- Transfer the cooked fish to a plate with a paper towel or cloth towel to catch excess oil.
- Immediately toss the sweet potatoes in the Cajun seasoning so that the spices stick to the discs.
Tip: You can keep your fish warm in an oven that is heated between 200 and 250 degrees.