Brian in the Kitchen


Brian in the Kitchen Recipes


BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

July 12 2018

Cooking With Beer - Fish and Chips with Malt Vinegar Mayonnaise

malt vinegar Mayonnaise

    1 large egg yolk*
    2 Tbsp. malt vinegar, divided
    1 cup vegetable oil
    Kosher salt and freshly ground black pepper

Fish and assembly

    Vegetable oil (for frying; about 4 cups)
    2 cups all-purpose flour
    2 tsp. baking powder
    1 tsp. baking soda
    1 tsp. kosher salt plus more
    ½ tsp. freshly ground black pepper plus more
    12 oz. (or more) chilled light lager
    1 cup chilled club soda
    1 Tbsp. malt vinegar
    1 cup corn flour or all-purpose flour
    1½ lb. cod, haddock or pollack, cut into long, 1½”-wide strips
    French fries (for serving; click for recipe)
    Old Bay seasoning, flaky sea salt (such as Maldon), and chopped fresh dill
    Lemon wedges (for serving)

malt vinegar Mayonnaise

Whisk egg yolk and 1 Tbsp. vinegar in a small bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until mayonnaise is thickened and smooth. Add remaining 1 Tbsp. vinegar; season with salt and pepper. Cover and chill.

Mayonnaise can be made 1 day ahead. Keep chilled.

fish and assembly

Fit a large pot with thermometer; pour in oil to measure 3”. Heat over medium-high heat until thermometer registers 375°.

Meanwhile, whisk all-purpose flour, baking powder, baking soda, 1 tsp. kosher salt, and ½ tsp. pepper in a large bowl. Whisking constantly, slowly add beer, club soda, and vinegar, adding more beer if batter is too thick (it should be the consistency of thin pancake batter).

Place corn flour in a shallow bowl. Season fish with kosher salt and pepper. Dredge fish in corn flour, shaking off excess, then dip in batter, letting excess drip back into bowl. Working in batches and returning oil to 375° between batches, fry fish until golden brown and crisp, about 2 minutes per side. Transfer to paper towel–lined baking sheet.

Season fish and fries with Old Bay, sea salt, and dill; serve with malt vinegar mayonnaise and lemon wedges.