BBQ Beer Battered Fish and Chips
BBQ seasoning and beer make the batter for this fried fish golden brown and exceptionally flavorful! Served with fries and a BBQ tartar sauce, this is a BBQ twist on a classic you know and love.
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ingredients
Fish
- 1½ cup all-purpose flour divided
- 3 tsp salt divided
- 1 tsp ground black pepper
- 2 1/2 Tbsp Head Country Original Seasoning
- 1 cup beer I used an ale, but you could also use an IPA
- 2-4 Tbsp cold water
- Vegetable oil for frying
- 4 to 5 firm cod filets cut into large pieces (approx. 4 or 5-inches by 2 or 3-inches)
Fries
- 4 lbs russet potatoes peeled and cut into french fry lengths of your desired width (I personally love shoestring, as you can see - you can also use frozen fries if you prefer!)
- Vegetable oil for frying
- 2 tsp Head Country Original Seasoning
BBQ Tartar Sauce
- 2/3 cup your favorite tartar sauce store-bought or homemade
- 1/4 cup Head Country BBQ Original Sauce
instructions
- For the fries: Place the cut potatoes in a large bowl and cover with cold water. Refrigerate for about 1 hour.
- Pour enough oil into a dutch oven to be 3" deep. Heat over medium heat until the temperature reaches 325 degrees. Drain potatoes and dry completely with paper towels. Fry the potatoes, working in small batches, until tender and just crisp. Remove to a paper towel lined plate to drain. Cool for 20 minutes.
- Increase heat to medium-high and allow oil to heat to reach 375 degrees. Fry potatoes in the same small batches, until golden brown, approximately 2 minutes. Remove to fresh paper towel lined plate to drain.
- Keep oil hot for the fish.
- When all the fries have been fried, add them to a large bowl. Toss with Head Country BBQ Original Seasoning. Set aside.
- For the fish: Mix the ½ cup flour, 1 tsp salt, 1 tsp black pepper, and 1 Tbsp Head Country BBQ Original Seasoning in a shallow bowl. Set aside.
- In a separate wide-mouthed bowl, whisk together remaining 1 cup flour, 2 tsp salt, and 1 1/2 Tbsp Head Country BBQ Original Seasoning. Slowly add beer, whisking continuously, until combined. The batter should be the consistency of thick heavy cream. If it is thick, add water as needed to thin out.
- Dredge fish in the flour mixture, shaking off the excess, followed by dipping into the beer batter. Drain off excess batter.
- Work in batches to fry the fish. Cook until golden brown, approximately 5 to 7 minutes.
- Remove fish pieces to paper towel-lined baking sheets.
- For the BBQ tartar sauce: Whisk together tartar sauce and BBQ sauce.
- Serve fish and fries warm with the BBQ tartar sauce.