![]() And a good piece of battered fish just solidifies that feeling much more! The History of Beer-Battered Fish While our summer season isn’t long in Nova Scotia, when it’s here, there’s no other place on the planet I’d rather be. As one of the greatest comfort foods, it’s a crunchy, crispy, and oh so crave-able treat that is about as perfect of a meal as you can get!įor me, one of my greatest pleasures is sharing a plate of fish and chips with someone you love after a beautiful maritime beach day. ®Aeroplan is a registered trademark of Aeroplan Inc., used under license.There are very few recipes that conjure up more memories from the East Coast than the beer-battered fish. Should you have any questions regarding the collection of this information, please contact the Freedom of Information and Privacy Office, 100 Queens Quay East, 9th Floor, Toronto, Ontario M5E 0C7, Toronto, ON, Telephone 41, Fax 41, E-mail You may also visit the LCBO Privacy Policy for further details. ![]() If you provide your Aeroplan member number we also will use LCBO purchases made using this number to customize the communications and offers you receive. The personal information related to a LCBO Email subscription, including information collected through the use of cookies and similar tracking technologies that can sometimes be considered personal information, is collected under the authority of the Liquor Control Board of Ontario Act, 2019, SO 2019, c 15, Sch 21, Section 3 and will be used for the purpose of providing you with communications and offers from the LCBO. Sprinkle cooked fish with salt and serve with fries, lemon wedges, malt vinegar and tartar sauce. Fry 4 pieces at a time, bringing the oil back to proper heat before adding the second batch of fish.ħ. Carefully place the fish into the hot oil and cook until golden, about 2 to 3 minutes each side. Dredge fish in reserved flour, shaking off excess.While holding the tip of the fish with dry tongs or a fork, dip it into beer batter and coat well. Season fish pieces generously with salt and pepper. Keep fries warm in preheated oven while cooking the fish.Ħ. ![]() Place cooked fries on prepared baking sheet and sprinkle generously with salt. ![]() Carefully return all the fries into the pot and continue to cook them for a second time until they are crispy and golden. Increase the heat of the oil to 370☏ (188☌). Preheat oven to 200☏ (100☌) and have a paper-towel-lined baking sheet ready for the fries.ĥ. Place all blanched (par cooked) fries in the baking dish.Ĥ. Fry the rest of fries, in the same way, in2 more batches, making sure to allow the oil to return to 350☏ (180☌) before starting the next batch. With a slotted metal spoon remove fries and place in a large metal or glass baking dish.ģ. With a clean dish towel, pat fries dry of any moisture and add one third of potatoes to the pot, cook for 4 minutes or until they just start to turn golden. Heat oil in a large pot over medium-high heat until a deep-fry thermometer registers 350☏ (180☌). Allow batter to rest for 1 hour at room temperature.Ģ. Place the other 1⁄2 cup (125 mL) flour on a plate and season it with salt and pepper. ![]() Slowly whisk beer into 1 1⁄2 cups (375 mL) flour until there are no lumps and they are well combined. ![]()
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