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Beer Battered Fish and Chips


Beer Battered Fish and Chips

Fish and chips are a great addition to any Imbolc menu -- fish were almost always plentiful in the British Isles.

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The Celtic peoples often relied on fish as part of their diet -- after all, fish were plentiful, and could be caught any time of year. Beer too was popular, because it didn't spoil, and helped add flavor to some otherwise bland meals. Use beer, your favorite white fish, and some good plump potatoes for this recipe, and dig in at Imbolc.


  • 2 lbs your favorite white fish: tilapia, haddock, flounder
  • 4 large russett potatoes
  • Kosher salt
  • Rosemary
  • 2 C flour
  • 1 Tbsp. baking powder
  • 1 tsp. kosher salt
  • 1 tsp. Old Bay seasoning
  • A dash of cayenne pepper
  • 1 bottle of dark beer, cold
  • Oil for frying
  • Cornstarch for dredging


Preheat the oven to 200 degrees. Heat the oil in a large pot until it reaches about 375.

Wedge the potatoes, leaving the skin on, and drop then in a large bowl with cold water.

In a separate bowl, mix together the flour, baking soda, salt, Old Bay seasoning, and cayenne pepper. Finally, pour in the beer and whisk until the batter is smooth. To help batter adhere to the fish, try chilling the batter in the fridge for about half an hour.

Drain the potatoes, and submerge them in the oil. Work in small batches so the oil doesn't cool off too much, and cook them until they're crisp and golden brown. Remove from oil, drain on a rack, and season with rosemary and kosher salt. Place them in the oven to stay warm while you cook the fish.

Reduce the heat of the oil to about 350. Lightly dredge your fish fillets in cornstarch, and then dip in the batter. Place in the hot oil, and allow to cook until the batter sets. Turn fish over, and cook until they're a golden brown color. Remove from oil, drain on rack, and serve with potato fries.

For maximum flavor, sprinkle with malt vinegar and salt, accompanied by a pint of Guinness.

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