Black Raven Light Pilsner With Lime Battered Fish & Chips

How to Make Black Raven Light Pilsner With Lime Battered Fish & Chips

1. 1

   Step 1: Prep potatoes and preheat the fryer

   Cut the russet potatoes into 1/2-inch thick chips and rinse well in cold water until the water runs clear to remove excess starch. Pat the chips very dry with a clean kitchen towel or paper towels. Preheat your deep fryer to 300°F (150°C) for the first, low-temperature fry.

   For this step

   • 2 lbRusset potatoes, peeled (for chips)
   
2. 2

   Step 2: Make the beer-lime batter

   Whisk together 1 1/4 cups (160 g) all-purpose flour, 1/4 cup (30 g) cornstarch, 1 tsp (5 g) baking powder and 1 1/2 tsp (8 g) kosher salt in a bowl. Gradually whisk in 12 fl oz (355 ml) of cold Black Raven Brewing Light Pilsner with Lime until the batter is smooth and thick enough to coat the back of a spoon; a few small lumps are fine. Keep the batter cold while you start the chips — this helps create a light, crisp crust.

   For this step

   • 1 1/4 cupsAll-purpose flour (for batter and light dusting)
   • 1/4 cupCornstarch
   • 1 tspBaking powder
   • 12 fl ozBlack Raven Brewing Light Pilsner with Lime (cold)
   • 1 1/2 tspKosher salt
   
3. 3

   Step 3: First fry the chips (blanch)

   Fill the fryer with neutral oil to the manufacturer’s fill line and bring to 300°F (150°C). Fry the prepared chips in batches so they have room to move, 6–8 minutes per batch, until cooked through but still pale. Transfer to a wire rack set over a sheet pan; do not salt yet. Leave the oil at low heat while you prepare and fry the fish.

   For this step

   • 2 1/2 LNeutral frying oil (canola, vegetable) for deep fryer
   
4. 4

   Step 4: Dust, batter and fry the cod

   Raise the fryer temperature to 375°F (190°C). Pat the cod fillets dry and cut into 4 portions (about 1 fillet per serving). Lightly dust each piece with a little extra flour (from your reserved flour) to help the batter adhere, then dip into the cold Black Raven Brewing Light Pilsner with Lime batter, allowing excess to drip off. Fry the battered fillets in the 375°F oil, 3–5 minutes per piece, turning once, until the crust is deep golden and the fish flakes at the thickest point. Transfer to a wire rack to drain.

   For this step

   • 1 3/4 lbCod fillets, skinless, portioned
   
5. 5

   Step 5: Finish chips, season and serve

   Return the blanched chips to the 375°F (190°C) fryer in batches and fry 2–4 minutes, or until golden and crisp. Drain on a rack, immediately sprinkle with a light pinch of kosher salt, and serve alongside one fillet per person with lemon wedges. Plate with any preferred condiments; the lime in Black Raven Brewing Light Pilsner with Lime will echo nicely with a squeeze of lemon.

   For this step

   • 1 eachLemon, cut into wedges (for serving)
   

1. Cut the russet potatoes into 1/2-inch thick chips and rinse well in cold water until the water runs clear to remove excess starch. Pat the chips very dry with a clean kitchen towel or paper towels. Preheat your deep fryer to 300°F (150°C) for the first, low-temperature fry.
2. Whisk together 1 1/4 cups (160 g) all-purpose flour, 1/4 cup (30 g) cornstarch, 1 tsp (5 g) baking powder and 1 1/2 tsp (8 g) kosher salt in a bowl. Gradually whisk in 12 fl oz (355 ml) of cold Black Raven Brewing Light Pilsner with Lime until the batter is smooth and thick enough to coat the back of a spoon; a few small lumps are fine. Keep the batter cold while you start the chips — this helps create a light, crisp crust.
3. Fill the fryer with neutral oil to the manufacturer’s fill line and bring to 300°F (150°C). Fry the prepared chips in batches so they have room to move, 6–8 minutes per batch, until cooked through but still pale. Transfer to a wire rack set over a sheet pan; do not salt yet. Leave the oil at low heat while you prepare and fry the fish.
4. Raise the fryer temperature to 375°F (190°C). Pat the cod fillets dry and cut into 4 portions (about 1 fillet per serving). Lightly dust each piece with a little extra flour (from your reserved flour) to help the batter adhere, then dip into the cold Black Raven Brewing Light Pilsner with Lime batter, allowing excess to drip off. Fry the battered fillets in the 375°F oil, 3–5 minutes per piece, turning once, until the crust is deep golden and the fish flakes at the thickest point. Transfer to a wire rack to drain.
5. Return the blanched chips to the 375°F (190°C) fryer in batches and fry 2–4 minutes, or until golden and crisp. Drain on a rack, immediately sprinkle with a light pinch of kosher salt, and serve alongside one fillet per person with lemon wedges. Plate with any preferred condiments; the lime in Black Raven Brewing Light Pilsner with Lime will echo nicely with a squeeze of lemon.