Tag: Beer

Crispy Beer Batter Fish & Chips – Sorry, I Meant Fish & Crisps by Gordon Ramsay

Crispy Beer Batter Fish & Chips – Sorry, I Meant Fish & Crisps


Virtually every beer batter fish recipe looks crispy coming
out of the fryer, and some even stay crispy for a few minutes, but then the
inevitable sogginess sets in, and by the time you take that last bite, you’re wondering
why you just didn’t bake it. Well, with this simple formula, and a few easy
tricks, you can achieve what many think impossible; a fried fish where the last
bite is as crisp as the first.

The keys here are keeping your batter really cold, and your
fish really dry. If you use frozen fish, make sure it’s fully thawed, and
you’ve carefully blotted off any excess moisture, before giving it a light coating
of starch. I like rice flour for this, but as I said in the video cornstarch,
or potato starch will also work.

If you do want to season yours differently, you can apply
whatever you want directly to the fish before it goes in the beer batter. Keep
in mind that salt draws out water, so don’t go too heavy, and make sure your
fish is as dry as possible before it gets dunked into your ice-cold batter. I
generally keep things very simple, but the occasional spoon of Indian spice, or
chili powder makes for a nice change of pace.

If you make your batter ahead, which is fine, be sure to
keep it in the fridge, and if you’re doing a large number of portions, maybe place
the batter over a bowl of ice, so it stays cold as you fry. Other than keeping
things cold and dry, not much can go wrong, except maybe calling your “crisps”
chips, which will definitely trigger your British friends. Anyway, they’ll be
fine, and so will you after making this easy, and crispy-to-the-last-bite beer
batter fish. Enjoy!

Ingredients for 4 portions Fish & Chips:

For the fish:

4 (six-ounce) pieces of boneless white fish, such as cod,
haddock, etc., cut in half lengthwise into 8 strips

salt to taste

enough rice flour to lightly coat

For the batter:

1 cup self-rising flour (or all-purpose flour mixed with 1
tsp baking powder, and 1/2 tsp fine salt)

2 tablespoons rice flour, or cornstarch or potato starch

1/4 teaspoon baking powder

about 1 cup lager-style beer, plus more as needed to adjust

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Beer Floats – Fizzy Insult or Carbonated Classic? by Gordon Ramsay

Beer Floats – Fizzy Insult or Carbonated Classic?


Depending on whom you talk to, making ice cream floats with
beer is either a genius idea, or a horrible mistake. In fact, I remember
hearing one food writer describe a local beer float tasting as “fizzy insults,”
which is a clever phrase, but not necessarily true, if the pairing is done
properly.

The key is to choose a beer that’s on the toasty, malty,
sweeter side, and stay away from beers that are too hoppy, dry, and bitter. But
fair warning, even using a sweet, mellow brew, this is quite a different
experience, which is why I suggested having some regular root beer around, just
in case.

As far as the ice cream goes, there are as many flavors as
there are choices of beers, but the safest, and probably most effective option
would be plain, old vanilla, especially if using a fruit-infused brew. The
exception to that would be if you were pouring a dark beer that features
chocolate and coffee notes. In that case, a chocolate or coffee ice cream might
be just the thing.

But no matter what beer you decide to pair with which ice
cream, I’d make a small test glass first, to make sure it works for you and
your palette. And if it doesn’t, don’t feel bad, since you’re still going to be
eating ice cream and drinking beer, just not together. Either way, I really do
hope you give these beer floats a try soon. Enjoy!

Ingredients for an Ice Cream Beer Float:

1 cup of appropriate beer (something sweet and/or fruity, but
not too bitter, dry, or sour)

1/3 cup vanilla ice cream

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