Drunken Fish and Chips

Drunken Fish and Chips

Mark Murrell

There are many ways to make or break a fish fry, the two biggest mistakes are crappy batter and overcooked fish. With this recipe I use vodka to help evaporate faster resulting in a crispier and quicker cooking crust. With a quicker crust our hake does not overcook while waiting for the batter to finish. Boom, two birds, one stone.

Beer/Wine Pairing: Wheat beers and light ales. Crisp and light white wines as the key here. Un-oaked Chardonnays, Rieslings, Viognier, and Pinot Gris

Ingredients 

For the Main Event

  • Haddock fillets: 6-8 oz fillets 
  • Best Damn Beer Batter: 1 recipe
  • Vegetable oil for frying
  • Lemon wedges
  • FGBP: t.t.

For the Batter

  • Cake flour: 1 ¾ cup
  • Salt: 1.5 tsp
  • Baking powder: 1 tsp
  • Beer: 8 oz
  • Vodka (minimally 80 proof): 1 oz

Preparation

For the Batter

  • Combine the beer and vodka in a large bowl.
  • Combine the dry ingredients in a separate bowl.
  • Whisk dry ingredients into the wet ingredients until fully combined.
  • Use within 2 hours.

For the Fish

  1. In a high walled pot add 3 inches of oil or enough to cover the fish fillets while frying.
  2. Turn the heat on medium high and heat until the oil is 350F.
  3. Lightly flour the fillets and then dunk them into the best damn beer batter until coated.
  4. Carefully add the battered hake into the hot oil and cook until the crust is golden brown and crispy and the fish is warmed through.
  5. Carefully remove from the heat and season with sea salt, fresh ground black pepper and a squeeze of lemon and enjoy with your favorite sides.