Saturday, September 25, 2010



1 cup flour (more or less depends on how much you make)
2 eggs
salt and pepper
1 24 ounce can of Coors beer
fries (frozen kind)
vegetable oil (for frying)
1 or 2 lbs. cod fish
tarter sauce
1 lemon

In a large ceramic bowl, crack the eggs and drop 2 in and beat them well. Set aside.

Add 1 cup of flour and beer, mixing until you get a somewhat heavy pancake like batter, it must be heavier or thick enough to not drip off the fish so easily. Add flour or beer until you have the correct consistency, adjusting batter as needed. A slightly thick batter is ok!

Preheat the fryer with vegetable oil close to about 365°F fry each side until golden brown, but not too brown! once cooked lay each piece on the side of your metal cheese grater to drain. put plate underneath also.) now dip or add the pieces of cod fish into the batter, blend well. fish should also be cut in 2-3" thick strips. now dip in flour with a little salt and pepper added and blended-to taste. time to fry your fish and chips! cook til golden brown!

Occasionally use a cooking type scooper with a metal screen and handle to clean out the burtn residue of the flour. This will keep the oil clean.

Condiments: tarter sauce, lemon wedges, and malt vinegar.

Submitted by: Jim in the Pacific Northwest Oregon (used from

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