Classic Beer Battered Fried Fish is easy, simple, and satisfies all the craving for fish and chips.

You could defiantly make thicker French fries or steak fries, which reminds me the most of the British chips. My kids are mad about these air-fryer potatoes. These potatoes look as they should, rusting and homemade. You cannot even compare homemade to store-bought french fries.

Anyways, it doesn’t take a rocket scientist to make this fantastic classic dish, just a bit of patience, a few tools, great ingredients, and tasty fish.

My family loves and enjoyed fish recipes, so I was surprised to see leftovers, but I was so happy to have several pieces.

My youngest one and I had a fantastic brunch the next day. We make tasty sandwiches, which was extremely satisfying.

For this recipe, I partnered with Sitka Salmon Shares again, as some of you might remember that I’ve been in partnership with last year.

So I am thrilled that we decided to partner this year as well. I genuinely love what this company stands for, their story, and their tasty fish, of course!

TAP HERE FOR MORE TASTY SEAFOOD RECIPES

Sitka Salmon Shares is now a completely integrated boat-to-doorstep seafood company. You can learn so much if you go to their website, click here.

Just to add that you can use my code EasyCooking at the checkout and take $25 OFF any share, except The taste of Fall.

You simply cannot believe how tasty their fish is. I am sure that you will love it as much as my family and friends do.

Also, I made a video recipe over at my Instagram so you could check it out on my profile highlights.

I hope you enjoy Classic Beer Battered Fried Fish as much as we did.

If you guys try making it, please tag me on Instagram @sandraseasycooking with the hashtag #sandraseasycooking. Thank you so much for your support!

Recipes you might like:

EASY FISHERMAN PIE

EASY SHRIMP AND GRITS

SALMON AND VEGETABLES SHEET PAN DINNER

SIMPLE HALIBUT BURGER RECIPE

Yield: 6 to 8

Classic Beer Battered Fried Fish

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

An easy and simple recipe for Fish & Chips.

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Ingredients

• 6-8 thick cod fillets
• 1/2 cup cornstarch
• 2 egg whites, whipped
• 1.5 cups plain flour
• 1 tsp turmeric powder (for the color)
• 1 tsp baking powder
• 170ml dark beer (6oz)
• Sea Salt to taste
• Vegetable oil for deep fryer
• Lemon wedges and tartar sauce

Instructions

1. Prep fish first. If the fillets are long and seem larger then slice into smaller fillets. Lay the fish fillets on a couple of kitchen towel sheets and pat dry very well. Season fish fillets with sea salt. Just a good pinch for each fillet.
2. Add cornstarch to the plate and dip each filet on both sites into cornstarch, shake off any excess. Set aside.
3. At this point turn the oil to heat. It should be at the oil temperature is still 350 degrees.
4. Mix 2 egg whites with your electric mixer until you see peaks; set aside.
5. In a large mixing bowl, combine the flour, baking powder, a good pinch of salt, turmeric. Mix it well to combine dry ingredients.
6. Add beer to the flour mixture and continue mixing until you have a thick, smooth batter.
7. Fold egg whites into the batter. Beaten egg whites give this batter its leavening strength as well as its structural quality. It forms fluffy, tender pouches around the fish.
8. Carefully, drop each fillet into the hot oil. Fry for approximately 10 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.
9. Once cooked, remove the fillets from the hot oil and drain on kitchen paper.
10. Transfer fish to a large baking pan, then place it into 350 degrees preheated oven. This will finish the fish and keep the beer batter crispy. This is also how you will reheat your fish. 350F for 10 to 15 minutes.
11. Once ready, sprinkle fish of sea salt and serve with lemon slices and tartar sauce.

For the Chips:

2 pounds of potatoes

1 quart/1 liter vegetable oil (or use air fryer)

POTATOES

AIR FRIER METHOD:

1. Cut the potatoes a bit thicker. they should look more like steak fries.
2. Place the chips into a colander and rinse under cold running water.
3. Pat dry potato slices and add to the air fryer basket.
4. Cook at the pre-setting or like me at 375F for 17-20 minutes depending on potatoes, as well as air-fryer.

*You can fry them your skillet, in batches with 1/2 cup of oil, or deep fryer with 30+ oz of oil or like me, you could use your air-fryer. Note that it is not the same as deep frying but it does the job if you wish to avoid fried potatoes.

Notes

Your Questions:

Can I air fryer for the last step instead of my oven?

YES! You can certainly use your air fryer.

I don't use beer, what else I could use as a substitute?

You may use nonalcoholic beer or seltzer water.

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Nutella is an absolute favourite in my family, so I thought making Nutella Rolls would be appropriate as well as appreciated.

I cannot say they are not. My family honestly licked two trays clean and asked for more.

These rolls are soft, sweet, fluffy and favourite among kids and adults. Trust me on that one!

Now that the kids are home from school you can totally make the dough at night, place in the fridge, the roll-out, spread with Nutella and bake in the morning.

It’s not even a hassle. On the other hand, you do not have to refrigerate. Just use instant active yeast and bake these rolls in an hour or so.

Tap here for even more tasty sweet recipe ideas

Your family going to defiantly thank you when these come out of the oven. Even while they were baking my kids came out of the rooms asking what I was making.

As you can see they are not hard to make at all. Also, they are delciosu so you have no excuse to make over the weekend or any other day of the week.

Also, I must say that my cinnamon rolls are pretty amazing too, so hop over and grab a very similar recipe to this one.

This dough is kind of “all-purpose” dough so you can make many amazing baked goodies just by using one type of dough.

I will share more ideas using similar dough in the near future.

However, for now, I can tell you that you can turn this into savory rolls, maybe spread some butter and jam, or perhaps walnuts and sugar, which was my in-laws favorite.

I hope you try baking these tasty Nutella Rolls. If you do make them, please tag me on social media or Instagram.

@sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much for all your love and support! Let’s start this year on a sweet note! Happy Baking!

You might like these recipes:

WAFFLE BREAKFAST BOARD

ALMOND JOY WAFFLES

THE BEST CINNAMON ROLLS

FRENCH TOAST CASSEROLE

PB2 GLUTEN-FREE CHOCOLATE WAFFLES

FLUFFY CREAM CHEESE BLUEBERRY PANCAKES

BACON EGGS AND CHEESE CROISSANT SANDWICHES

Yield: Makes 12 to 14 Rolls

Nutella Rolls

Prep Time: 10 minutes

Cook Time: 35 minutes

Possible Additional Waiting Time: 8 hours

Total Time: 8 hours 45 minutes

East, addictive and so delicious breakfast Nutella rolls.

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Ingredients

STARTER

• 1 pack dried yeast (1/4 oz)
• 1 teaspoon sugar
• 1/2 cup milk, warm to the touch (118ml)

DOUGH

• 4 cups all-purpose flour (500g/1 lb), plus a few tablespoons more for dusting working area
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 2 large eggs, well beaten
• 3/4 cup water (177ml)
• 2 tablespoons softened unsalted butter
• 1 tablespoon oil, plus for greasing bowl for the dough

FILLING

• 1/4 cup Nutella

CLASSIC VANILLA GLAZE

• 1 cup confectioner's sugar
• 1 tablespoon unsalted butter, melted
• 1 tsp vanilla extract
• 2 tablespoons milk, substitute with heavy cream or half and half

Instructions

ACTIVATE YEAST

1. It's not necessary if you have instant dry yeast, but I like to do it. So warm up milk for about 20 seconds in the microwave-safe bowl or a cup until warm to touch, then add sugar and dried yeast.
2. Mix and allow the yeast to start to bubble.
3. When you see yeast get bubbly and thicken on the top it is ready. It usually takes about 2-3 minutes, depending on the temperature. Never use hot milk or water.

PREP DOUGH

1. Measure and combine flour, salt, and sugar. Mix it together.
2. Place everything in the stand-up mixer bowl.
3. Make a small well in the middle and add activated yeast.
4. Using kneading attachment of your mixer start mixing slowly while adding 2 mixed or beaten eggs, room temperature/soften butter, and water mixed with oil.
5. Adjust mixer to a higher speed and keep kneading for about 3-4 minutes or until the dough is becoming a ball and pulling away from sides of the mixer bowl.
6. Do not overmix, there is no need. The dough will be softer on the touch.
7. Transfer dough to well oiled larger bowl and cover. Place dough either in the oven or microwave so it could rise. If your oven has a proof setting this is a perfect time to use it, if not just keep it in the turned-off oven. Allow it to rise for the first time for about 45 to 60 minutes. You can make rolls after this point, but I do step 8. and 9. most of the time.
8. It will double in size. Knead, cover and place in the fridge for about 6-8 hrs/overnight before making rolls.
9. You do not have to chill the dough, however, they do come out so much better, plus it is easier to roll out. After chilling let it sit at the room temperature for about 15 minutes before rolling out.

FILLING

1. Dust your working surface with a bit of flour. Roll out dough to (0.635cm) 1/4 inch thick. The size is approximately (38cm) 15 inches wide and (53cm) 21 inches long.
2. Spread Nutella from one end to the other, but leave maybe 1/2 inch from the edge so it is easier to roll. You can add more or less. I will leave this to you.
3. Slowly roll the dough until you reach the end. Pull ends to have an even end. Slice it in half, then cut the cylinder into 12 to 14 equal slices.
4. Place cut side up and evenly spaced 9 x 13-inch baking dish.
5. Cover pan with plastic wrap or a large cotton kitchen towel and set aside in a warm place to let rise for at least 30 minutes to one hour. They need to double in size.

BAKING

1. Preheat oven to 350°F and bake them for 30 to 35 minutes. This also depends on your oven, and baking dish.
2. If you are baking in the ceramic dish like I did, then bake at a lower temperature, I would do the same if you choose to bake it in cast iron, however, for a regular metal baking dish I would go to 375F and bake for about 25 minutes or until they are nicely golden brown.

GLAZE

Combine powdered sugar, melted butter, vanilla and milk in a large mixing bowl until smooth.
Pour over or drizzle warm rolls and spread.

Notes

Scraps aka leftover ends I place in the bigger ramekins and bake them as well. Nothing will be wasted!

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Quick recipe for easy shrimp and grits. It is the best and one of my favourite comfort food. It also makes an amazing family dinner idea.

When I want to make a quick meal for my family this recipe always comes to the rescue.

Well, there is always pasta, but I am trying really hard not to make pasta every other night.

I am being creative, like making breakfast for dinner. It is nothing original but it works for us.

Tap here for more seafood recipes

Since we are talking about quick and easy meals, shrimp goes well with rice, pasta or potatoes.

On the other hand, chicken, pork or beef goes very well with grits. There is always a solution when it comes to creating an amazingly delicious quick and easy dinner.

To be honest, this makes an incredible brunch food or lunch.

All you need to cut the meat into smaller pieces to cook fast. It tastes absolutely amazing with lemon and butter.

From time to time my family gets picky around food; no runny yolks, problems with chunky pasta sauce as well as floating onions in the stew or soup, etc.

There is so much more than they do not like, but I just wanted to name a few to tell you that we just like any other family. I cook all the time and experiment so my kids would eat what I make.

I am sure that you have at least one picky eater in your house, so if there are no allergies this meal is a winner. They will lick a bowl and ask for more.

Recipes you might like:

SPAGHETTI AGLIO E OLIO WITH SHRIMP

SALMON BIBIMBAP — KOREAN RICE BOWL

INDIVIDUAL CHICKEN POT PIES

CHICKEN FAJITA SKEWERS

EASY FISHERMAN PIE

So traditionally grits are gluten-free, however, make sure to check because some brands like Quaker does not consider them to be gluten-free due to the possibility of cross-contamination. I am just sharing what everyone is saying.

There are other brands that are gluten-free and instant. I just wanted to put that out there if you did not know.

If you get inspired and make my recipe for Easy Shrimp and Grits, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much!

Yield: Serves 4

Easy Shrimp and Grits

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Quick and Easy Shrimp and Grits recipe; a perfect family dinner.

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Ingredients

Grits

• 1 cup instant grits
• 2 cups half and half
• 2 cup chicken stock
• ½ teaspoon salt, or to taste (always taste food)
• ¼ teaspoon ground black pepper
• 2 tablespoons unsalted butter

Shrimp

• 6 tablespoons unsalted butter, divided
• ½ onion, chopped
• 1 tablespoon garlic, minced
• 1 to 1 ½ shrimp peeled and deveined
• 2 tsp freshly squeezed lemon juice
• Old Bay Seasoning to taste
• Freshly chopped Italian flat-leaf parsley

Instructions

How to make grits:

1. Cook grits according to package instructions using half and half or heavy whipped
   cream (or milk) and chicken stock in place of water.
2. Generously season your grits with ½ teaspoon of salt and about ¼ teaspoon of ground black pepper,
   or to please your taste. Always add less and taste it. You can always add more. Stir and cook grits at the low temperature until liquid is absorbed and becomes creamy and smooth.
3. Stir in 2 tablespoons of unsalted butter and set aside and keep warm. It takes usually around 5-7 minutes to finish instant grits at a lower temperature or about 20 to 25 minutes if you going to make stone-ground grits. Read instructions on the back of the package as it could be very helpful.

How to prep shrimp:

1. Peel and devein shrimp if they are not already. Wash well under cold water.
2. Melt butter in a large skillet over medium heat. Add onion, and cook, stirring often, for a couple of minutes.
3. Stir in garlic, and shrimp and season with salt and pepper, to taste.
4. Cook at medium temperature, stirring occasionally, until pink and cooked through about 3 minutes to up to 5 minutes. Do not overcook. As soon as it is pink all throughout it is cooked.
5. Stir in chopped parsley and lemon juice. Serve immediately with grits, garnished with chopped parsley.
   
   

Notes

The ratio you need to remember for stone-ground grits is 4:1. It's 4 cups of liquid to 1 cup of stone-ground grits. You can use just water, or a combination of stock, water, and milk/cream.

If you do not have old bay seasoning you may use just celery salt, ground black pepper, crushed red pepper flakes, and paprika.

You could use cubed chicken breast instead of shrimp to make this dish. Cooking time might take a few minutes longer but it tastes amazing. That is just in case of allergies or if you dislike shrimp. Also, some of you were asking if you could use pork. Yes, pork tenderloin is perfectly fine, just slice it into smaller pieces.

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