You wanna know the craziest part? I don’t even drink beer. Also, good lord how good is my camera quality lmao

In all honesty, this recipe tastes REALLY good. I mean, REALLY REALLY GOOD. However, I’m probably not going to eat this again for a while.

Sorta like how if you live in America, or anywhere else except for the United Kingdom, I’m not gonna have fish and chips every second of the day unless I love cod (which I’m not that crazy of a fan. I like it, but it’s not a top 5).

Anyways, I don’t have a single idea of the macros for this recipe. I just felt like eating 😭

Estimated Cooking Time: 30 – 40 minutes

Ingredients:

• 1 can beer, chilled
  • Yes, nonalcoholic beer does work, and that’s what I used. The Great Depression may be high, but it ain’t high enough to mag dump my liver
  • Incase you’re wondering, I used “Guinness 0.0”
• 1 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1 tablespoon Old Bay
  • If you don’t have Old Bay, add in 1 teaspoon paprika and cayenne pepper, and any additional seasonings (optional). Keep it minimal and don’t go overboard.
• 2 teaspoons salt
• 2 teaspoon pepper
• 1 large onion
• 1 tablespoon cornstarch (for batter)
• 1 tablespoon potato starch (for batter)
• 1/4 cup potato starch (for dredge)
• 1/4 cup cornstarch (for dredge)
• Pinch of kosher salt
• Bread of your choosing

Tips:

• Don’t have any baking powder? That’s fine. When making the beer batter, add in a pinch of baking soda with a couple drops of any acid (lemon juice, apple cider vinegar, etc.)
• I would heavily suggest that you invest in a wire rack for frying
• The thicker that batter, the thicker the crust will be around the fish. If you’ve made pancakes before, I aim for it to be sort of like a runny pancake batter, or like paint.
• If you don’t have a chilled can of beer, you’re also in luck. Just put the can in the freezer, wait around 30 – 45 minutes, and it’ll be good to go!
• If you don’t have both potato and cornstarch, that’s also fine! If you only have 1/2 cup of either or, that will be fine.
• Use a high smoke point oil! I personally used vegetable
• When whisking the batter, be sure not to over whisk. Pretty much like any batter, whisking too much causes the development of too much gluten.
• Trust me, cook the fish first, then the onion rings…

Steps:

• Step 1: Pat the fish dry with a paper towel ensuring that it’s no longer wet. Slice the fish into fillets or whatever feels optimal for frying. Then, peel the skin of the onion and slice them into around half an inch thick onion rings.

• Step 2: In a small bowl, whisk together the starches, around 1/4 all-purpose flour, and salt until evenly combined (this is the dredge)
• Step 3: Heat your deep fryer up to 375°F
• Step 4: In a large bowl, whisk together the remaining flour, the starches, spices, salt, and pepper, making sure they’re all combined. Then add in your beer and whisk until the batter forms
• Step 5: Coat your fillet in the dredge, and shake off the excess. Then, dip it in the beer batter and shake off the excess.
• Step 6: Fry the fish fillet in oil on one side for 3 – 5 minutes, then on the other side for 3 -5 minutes. Be sure not to over crowd the pan.
• Step 7: Once done, place on the wire rack to rest for 5 – 10 minutes, and scoop out any remaining bits of fried batter.
• Step 8: Thoroughly cook through all the fish first. For onion rings, repeat steps 5 – 7.
• Step 9: In a pan over medium heat, add some butter and wait for it to melt and bubble. Toast the bread on one side letting it sit for roughly a minute, and the same on the other side. Assemble your sandwich with toppings and condiments, and I hope you enjoy!