Fish and Chips Friday!

Whether you want to deep fry or oven bake your fish today I have the recipes for you!

Beer Battered Fish

Malt vinegar, ketchup or mayonnaise, maybe even tartar sauce? Perhaps a naked fish fillet fillet is all you need when enjoying your beer battered fish. Great for a Friday night dinner with family or friends. 

2 lb fish fillets (about 8 pieces) 1 kg

1 cup all purpose flour, divided 250 mL

1/2 cup cornstarch 125 mL

1 tsp baking powder 5 mL

1 1/2 tsp garlic powder 7 mL

1 tsp salt 5 mL

1/4 tsp cayenne 1 mL

1 cup dark or strong ale 250 mL

Flaked sea or kosher salt (optional)

Cut each fish fillet into halves or thirds if large; set aside.

In a large bowl, whisk together 3/4 cup (175 mL) of the flour, cornstarch, baking powder, garlic powder, salt and cayenne. Slowly while whisking, pour in enough of the beer until mixture resembles a thin pancake batter. (You will have just enough left in the bottle or can to enjoy while you are frying.) 

In a large deep heavy saucepan, heat about 3 inches (7 cm) of oil over medium high heat to about 350 F to 365 F (176 C to 185 C) or alternatively use a deep fryer. 

Dredge the fish in remaining flour and shake off excess; then dip into beer batter and let excess drip off.  Carefully add 2 pieces at a time into the oil and fry for 3 to 5 minutes, turning occasionally until golden brown. Remove with a slotted spoon to a paper towel lined plate and repeat with remaining pieces. Sprinkle with salt, if using. Serves 4 to 8.

Oven Fries: Cut about about 4 large baking (Russet) potatoes into 1/2 inch (1 cm) thick strips. Toss with 2 tbsp (30 mL) canola oil, 1/2 tsp (2 mL) each salt and pepper; spread in single layer onto parchment paper lined baking sheet. Roast in preheated 425 F (220 C) oven for about 30 minutes or until golden brown. 

Crispy Fish Fingers with Mini Potatoes from Weekday Suppers 

Both kids and adults will love the ease of this sheet pan dinner — roasted and ready to serve.

1-1/2 lbs mini potatoes, halved 750 g
1/4 cup canola oil, divided 60 mL
1/2 tsp dried thyme 2 mL
3/4 tsp salt, divided 4 mL
3/4 tsp black pepper, divided 4 mL
1 lb skinless haddock fillets 500 g
1/2 cup Italian seasoned panko 125 mL
1 tbsp grated Parmesan cheese 15 mL

Preheat oven to 425°F (220°C). 

Toss potatoes with half the oil, thyme and 1/2 tsp (2 mL) each of the salt and pepper. Spread on a parchment-lined baking sheet. Roast for 15 minutes.

Meanwhile, cut haddock fillets in half lengthwise into strips about 1 inch (2.5 cm) thick and 4 inches (10 cm) long. Drizzle with remaining oil and sprinkle with remaining salt and pepper. In a shallow dish, combine panko and cheese. Dredge fillets on both sides in panko mixture until well coated. Discard any excess panko mixture. Push potatoes to one side of baking sheet and place fish the other side, spacing pieces apart. Bake for about 10 minutes or until potatoes are golden and fish flakes easily when tested with a fork. 

 Serves 4.