We'll show you how to batter and fry your way to this easy fish and chips dinner.
Somewhere between today and three years ago, I turned into a lazy cook.
I used to spend all day planning menus, shopping for ingredients, manicuring perfect meals for 5 o’clock. Nowadays, I forget to check the clock until 6, then frantically hunt down a 3-ingredient recipe that my kids won’t scoff over.
It’s not that I’m doing less. Indeed, I’m doing a lot more now. Which leaves me thinking I’m not the only one that snubs any recipe with an ingredient list of more than a few items. We’re all so busy.
We’re bringing in dough, doing laundry, raking yards, entering marathons, drinking 8 glasses of water, cheering at soccer games and hitting the pub once a week with dear friends. There’s not enough time to fit all of the should-do’s in, so we’re left running crazy, cutting shopping lists, and forgetting to cook food that rocks.
But this recipe is going to change everything. Because it’s eassssssy. Sure, the ingredient list is longer than the Declaration of Independence, but it’s all stuff you already buy, and the actual putting together of the ingredients is as hard as stirring everything in a bowl. Frying fish over a hot stove? You can do that.
And you’re gonna be glad you did it.
Because, holy mackerel. This beer-battered fish is the real thing. It’ll revive your belief in food you make at home. It’ll swim into your face and make your gut glad to be alive. And, it’ll cook up with such golden, puffy goodness, you’ll wanna quit your job and take up professional eating for, like, ever.
Let’s do this thang.
To kick this recipe off, we’re starting a batch of home-baked chips (a.k.a. baked potato wedges). This part – three ingredients. Don’t freak out. You can do this. Slice, drizzle, bake. Easy.
Now beer battering. Did you know beer batter is pretty much flour, baking powder, a few tiny little spices, and beer? Duuuude. This is a revelation. You’ve been spending $12 buying a plate of this stuff at the restaurant down the street. You can make enough to feed four for less than $6.
The beer just gets whisked into the batter, then set aside for an hour while it works its bubbly magic.
Now’s a good time to mix together the dip. It’s basically awesome mayonnaise. Chop, whisk, done. Five ingredients. Your fish will thank you for it.
Okay, back to the fish. Heat oil for frying in a skillet over medium heat. (I prefer canola and coconut oil.)
Dry off strips of cod and dip them straight into your prepared batter. Then fry in hot oil until golden. Easy!
If you’re having a hard time frying your fish and keeping several batches hot, feel free to pop the fish into the oven while your chips bake for 10-15 minutes. That’ll keep it hot, and the batter crispy.
Now comes the fun part. Pile everything in a heap and serve immediately. You want it all piping hot.
Serve with sauce. Sit back and enjoy. Life be lovely.
Brooke sometimes makes other foods with more than three-ingredients and blogs about it at Cheeky Kitchen. She joined Tablespoon to make recipes that make everyone happy. Hit up Brooke's Tablespoon profile for more fast-fun-fab recipes that make you glad to be alive.