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Beer Battered Fish and Chips with Sriracha Dip

Cheeky Kitchen Recipe by
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Beer Battered Fish and Chips with Sriracha Dip
  • Prep Time 25 min
  • Total Time 60 min
  • Servings 4
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Beer Battered Fish and Chips with Sriracha Dip

Just like an English pub! This authentic beer-battered fish fries up with a golden, crispy crust that will have you reaching for a pint and glad to be alive. Served with a spicy sriracha dip to make everything right with the world.

Ingredients

2
baking potatoes
1/3
cup olive oil (to drizzle on potato wedges)
1 1/2
pounds fresh cod or other firm white fish
3
cups oil (for frying)

COATING BATTER:

2
cups flour
1
teaspoon baking powder
1
(12 ounce) bottle light-colored beer
1
teaspoon salt
1
teaspoon garlic powder
1/2
teaspoon onion powder
1/2
teaspoon cayenne powder

DIP:

1/3
cup sour cream
1/3
cup mayonnaise
1
lemon, freshly squeezed
1
roasted red pepper, finely chopped
1
small dill pickle, finely chopped
2
tablespoons sriracha
Salt and pepper

Directions

  • 1 Prepare chips (a.k.a baked fries) by heating oven to 350ºF. Slice potatoes into wedges and place on a parchment-lined baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper to taste. Place in oven and bake until tender and golden, about 40 minutes.
  • 2 Cut the fish into thin strips, each about 4 to 5 inches long. Prepare batter coating by whisking together flour, baking powder, beer, salt, garlic powder, onion powder, and cayenne. Set aside for 30 minutes.
  • 3 10 minutes before the chips are done in the oven, heat oil in a tall-sided skillet over medium-high heat.
  • 4 Dry fish with paper towels and dip in prepared batter, which should now be very bubbly and light. Transfer battered fish to hot oil and fry until golden brown on both sides, making sure the oil is just hot enough to brown the batter and cook the fish all the way through. TIP: Cook a test strip of fish first before frying the entire batch, just to make sure you've got the temperature right!
  • 5 In small bowl, stir together the dip ingredients. Add sour cream, mayonnaise, lemon juice, roasted red pepper, dill pickle, and sriracha together. Stir until smooth.
  • 6 Serve fish and chips immediately with dip on the side. Enjoy immediately!
See Step By Step

Step By Step  

Fried beer-battered fish and chips is a pub classic you can whip up at home.

As prepared by Cheeky Kitchen,

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.

 

Beer Battered Fish and Chips with Sriracha Dip

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.

 

Beer Battered Fish and Chips with Sriracha Dip

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.

 

Beer Battered Fish and Chips with Sriracha Dip

The beer just gets whisked into the batter, then set aside for an hour while it works its bubbly magic.

 

Beer Battered Fish and Chips with Sriracha Dip

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.

 

Beer Battered Fish and Chips with Sriracha Dip

Okay, back to the fish. Heat oil for frying in a skillet over medium heat. (I prefer canola and coconut oil.)

 

Beer Battered Fish and Chips with Sriracha Dip

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.

 

Beer Battered Fish and Chips with Sriracha Dip

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. 

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Nutrition Information 
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