Published May 1, 2006.
For our fish and chips recipe, we wanted to find a batter that would not only protect the fish as it cooked but would also provide it with a nicely crisp contrast. A wet batter made with beer proved to be the most effective way to coat and protect the fish. What was the best way to keep the coating crisp for our best fish and chips recipe? The answer was a 3:1 ratio of flour to cornstarch, along with a teaspoon of baking powder. A final layer of flour over the battered fish kept the coating in place as the fish fried.
Ask your fishmonger to remove the thin tail portions of the fish. For safety, use a Dutch oven with at least a 7-quart capacity. Any beer will work in this recipe, even nonalcoholic beer, with the exception of dark stouts and ales. Serve with traditional malt vinegar or with tartar sauce.
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