Best 3 Beer Battered Fish And Sweet Potato Fries Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delightful culinary experience of beer-battered fish and sweet potato fries, a match made in foodie heaven. Crispy on the outside, flaky on the inside, the fish is expertly coated in a light and airy batter infused with the subtle flavors of beer. Accompanied by perfectly seasoned sweet potato fries, this delectable duo promises a symphony of flavors and textures that will tantalize your taste buds. Elevate your cooking game with our easy-to-follow recipes, guiding you through every step to achieve the perfect golden-brown fish and crispy, fluffy fries. Get ready to impress your family and friends with this crowd-pleasing meal that's perfect for any occasion, whether it's a casual weeknight dinner or a festive gathering.

Let's cook with our recipes!

BEER-BATTERED FRIES



Beer-Battered Fries image

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 11

Oil, preferably peanut or grapeseed, for frying
3/4 cup white rice flour
1/4 cup cornstarch
1 teaspoon paprika
1/2 teaspoon baking powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon cayenne
Kosher salt and freshly ground black pepper
1 to 1 1/4 cups light beer, such as pilsner
3 pounds russet potatoes, peeled and cut into batons 3 inches long, 1/2 inch wide and 1/4 inch thick, soaked in cold water

Steps:

  • Fill a small Dutch oven with 3 to 4 inches of oil and heat over medium heat until a deep-frying thermometer inserted in the oil registers 325 degrees F. Line a large plate or baking sheet with paper towels.
  • In a medium bowl, whisk together the flour, cornstarch, paprika, baking powder, garlic powder, onion powder, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper. Add 1 cup of the beer and stir until smooth, adding more beer a tablespoon at a time if necessary until the batter is the consistency of heavy cream. Set aside.
  • Using kitchen towels, dry the potatoes thoroughly. Working in batches, slide the potatoes into the oil, being careful not to crowd the pan, and cook until lightly golden, about 5 minutes. Use a slotted spoon or skimmer to remove to the towel-lined plate and sprinkle with a few pinches of salt.
  • Raise the oil temperature to 350 degrees F. Dip the partially cooked fries a few at a time in the batter to coat. Using a fork, slide the coated potatoes 1 at a time into the oil, about 6 or 8 in a batch so as not to overcrowd the pan. Use a metal skimmer or tongs to keep them separate, as they tend to cling together. Cook until deep golden brown, 2 to 3 minutes. Remove to fresh paper towels to drain. Serve immediately.

FRIED FISH BITES WITH SWEET POTATO FRIES AND SPICY MAYO



Fried Fish Bites with Sweet Potato Fries and Spicy Mayo image

Provided by Aida Mollenkamp

Categories     main-dish

Time 35m

Yield 3 to 4 servings

Number Of Ingredients 16

1 1/4 cups mayonnaise
2 tablespoons freshly squeezed lime juice (from 1 medium lime)
8 cilantro sprigs, stems trimmed
2 medium garlic cloves
1 teaspoon dry mustard powder
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
4 cups vegetable oil
2 large sweet potatoes (about 2 pounds)
2 teaspoons white wine vinegar
1 pound sole or haddock fillets
1/2 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 cup chilled club soda

Steps:

  • For the mayonnaise: In a blender, combine all ingredients and process until smooth. Taste and adjust seasoning as needed. Store covered in the refrigerator until ready to use.
  • For the fries: Heat oven to 200 degrees F. In a large cast iron skillet, pan, or Dutch oven, heat vegetable oil over medium-high heat to 350 degrees F.
  • Meanwhile, peel sweet potatoes and cut lengthwise into 1/2-inch planks. Cut planks lengthwise into 1/2-inch strips. Place strips in hot water with vinegar while oil finishes heating. Line a plate with paper towels and set aside.
  • When oil is heated, drain fries and thoroughly pat dry with paper towels. Add 1/3 of fries to oil and cook until browned and cooked through, about 4 to 5 minutes. Remove fries to paper towels with a slotted spoon and season immediately with kosher salt. Return oil to 350 degrees F and repeat with remaining fries. Hold in oven until fish is ready.
  • For the fish: Skim oil to clean then return to stove over medium-high and bring to 350 degrees F. Pat fish dry with paper towels then cut into 1/2-inch strips; set aside. In a large bowl whisk together flour, salt, cayenne, and pepper well combined. Add club soda and whisk briefly until a batter is formed (there may be a few lumps left. Place all fish in batter and mix to coat thoroughly. Remove 8 pieces of fish from batter, shake off excess batter, and fry, stirring occasionally, until golden and fish is just cooked through, about 2 to 3 minutes. (To test if fish is cooked, break open 1 piece and make sure meat is white throughout.) Transfer fish with a slotted spoon to paper towels to drain. Return oil to 350 degrees F and repeat with remaining fish. Serve immediately with fries and mayonnaise.

WISCONSIN BEER BATTERED FRIED FISH



Wisconsin Beer Battered Fried Fish image

Make and share this Wisconsin Beer Battered Fried Fish recipe from Food.com.

Provided by Rinshinomori

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup flour
1/2 teaspoon seasoning salt (such as Lawry's)
1/2 teaspoon paprika
1/2 teaspoon garlic powder
0.5 (8 ounce) bottle light beer or 0.5 (8 ounce) can beer
1/4 cup water
1 1/2 lbs white fish (such as cod, haddock, halibut)
cornstarch, for dusting

Steps:

  • Put flour, seasoning salt, garlic powder and paprika into a large bowl and whisk to combine.
  • Add beer and 1/4 cup water and whisk to make a smooth batter.
  • Pour the oil into a large heavy pot to a depth of 2" and heat over medium high heat until temperature registers 350 F on a deep fry thermometer.
  • Working in batches, dust the fish with cornstarch lightly, dip the fish into the batter, shaking off some of the excess, and fry, turning occasionally, until cooked through and deep golden brown, about 5 minutes. Transfer the fried fish to a rack to drain.

Tips:

  • For the perfect beer batter, use a light and refreshing beer such as a pilsner or lager. Avoid using dark or heavy beers, as they can make the batter too dense.
  • Make sure the beer is cold before using it in the batter. This will help to create a crispy coating on the fish.
  • Don't overmix the batter. Overmixing will make the batter tough.
  • When frying the fish, use a high heat to get a crispy coating. Reduce the heat to medium-low once the fish is golden brown to cook it through.
  • Don't overcrowd the pan when frying the fish. This will cause the fish to steam instead of fry.
  • Serve the fish immediately with your favorite dipping sauce. Tartar sauce, malt vinegar, and lemon wedges are all classic options.
  • For the sweet potato fries, choose sweet potatoes that are firm and free of blemishes.
  • Cut the sweet potatoes into even-sized wedges. This will help them to cook evenly.
  • Toss the sweet potato wedges with olive oil, salt, and pepper before baking. This will help them to get crispy.
  • Bake the sweet potato fries at a high temperature until they are golden brown and crispy.
  • Serve the sweet potato fries immediately with your favorite dipping sauce. Ranch dressing, ketchup, or honey mustard are all great options.

Conclusion:

Beer-battered fish and sweet potato fries are a delicious and easy-to-make meal that is perfect for any occasion. With a few simple tips, you can make sure that your fish and fries are cooked to perfection. So next time you're looking for a tasty and satisfying meal, give this recipe a try. You won't be disappointed!

Related Topics