Tuesday, March 12, 2019

Beer-Batter Fish and Chips

I love fish and chips. I do it the way my mom did, but I added the perfect spice - Cowboy Spice Company Coconut Fins and Feathers. 

This one is as simple as 1-1/2 c. flour mixed with a can of beer. Add seasoning to taste. Pat the cod dry and rub and sprinkle with salt and pepper. Get oil hot to 375. Dredge it flour and then in the batter. Cook about 4-5 minutes. You can keep these cooked ones on a pan in a low temperature oven, like 275, until you finish cooking each batch.

Some folks fry the french fries too, but I like to do them in the oven. 

Sauce - I mix 1 part horseradish sauce to 2 parts ketchup. Some folks do tartar sauce, but this one is great! 

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