top of page

Beer Battered Fish & Chips with a Curry Aioli

Since we aren't traveling these days, I like to make a variety of cuisines and when I put them on the table, start the dinner with, "And tonight, we are traveling to..." Well, on this evening - it was the UK. I lived there for five years, and it is a place I expected to go back to at least 5 or 6 times this year. Unfortunately, I don't see that happening, but I will still cherish the memories I built there from home, and look forward to the day I can step on British soil again.

I make a beer batter for the fish, because I find that it fluffs up and browns so well. It's also SO tasty, and doesn't require any other flavoring except for a dash of hot sauce. The batter is APF (GF works well too), a dash of hot sauce, and a teaspoon of baking powder for fluff.

You'll see over here that the batter needs to be thick enough that it coats the spoon once you mix it, but thin enough that it runs off the spoon and back into the bowl.

I also use cod fish, because I find that it doesn't overpower the kitchen and is really easy to work with. You can use either frozen cod or fresh - whatever is easiest to fine. Just be sure to thaw the fish if you decide to use frozen.

35 views0 comments

Recent Posts

See All


bottom of page