California Style Fish and Chips – Tempura Beer-battered Panko-Crusted fish with fries.
Welcome to a classic reinvented with a beer batter twist that will take your Fish & Chips to the next level! Brought to you by Upper Crust Enterprises, Inc., this recipe utilizes their Authentic Japanese Panko for an unbeatable lightness and crunch. The combination of a succulent white fish like cod and a crisp beer-infused batter will ensure that this dish becomes a signature item in your home or restaurant.
Ingredients:
- Firm white fish (e.g., cod or halibut) – as needed
- Dry Tempura batter mix – for dusting
- Prepared Tempura batter (made with ice-cold beer instead of water) – as needed
- Authentic Japanese Panko breadcrumbs – as needed
- Lemon pepper seasoning – to taste (optional)
- Season salt – to taste (optional)
- Hot spices – to taste (optional)
- Beer (for soaking fish) – optional
- Seasoned salt or salt-vinegar blend – for sprinkling after frying (optional)
- Oil for deep frying
- Fries and coleslaw, for serving
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Equipment: Three containers for the batter station, deep fryer or a deep frying pan, tongs, paper towels for draining.
Instructions:
1. Set up your batter station with three containers: one for the dry Tempura batter mix, one for the prepared Tempura batter made with ice-cold beer (lightly mixed), and one for the Authentic Panko breadcrumbs.
2. If desired, season your dry Tempura batter with lemon pepper, season salt, or hot spices for added flavor.
3. If opting for extra flavor, soak your fish fillets in beer for a few minutes before coating.
4. First, dust the fish fillets in the dry Tempura mix to allow the wet batter to adhere.
5. Next, dip the fish into the prepared beer Tempura batter, ensuring it's well coated.
6. Roll the battered fish in the Panko breadcrumbs, lightly pressing to ensure an even coat. To increase pickup, consider making the Tempura batter slightly thicker.
7. At this point, the coated fish can be prepared ahead of time and stored in the refrigerator until ready to fry.
8. Preheat your oil to 350°F (175°C) in a deep fryer or a deep pan.
9. Deep fry the coated fish fillets until they turn golden brown and are cooked through; this should take about 4-6 minutes, depending on the thickness of the fish.
10. Remove the fish from the oil and let it drain on paper towels. Sprinkle with seasoned salt or a salt-vinegar blend immediately after frying if desired.
11. Serve your golden, crispy fish with a side of fries and coleslaw for a complete Fish & Chips experience.
Cooking Tips:
- Using Authentic Japanese Panko by Upper Crust Enterprises will ensure 26% better yield and a lighter, crispier texture that holds up to sauces and doesn’t become dense or crunchy.
- Ensure your beer and water are ice-cold to maintain the batter's temperature, which results in a light, crispy coating.
- Don't overcrowd the frying oil; fry in batches if necessary to keep the oil temperature steady.
Remember to visit Upper Crust Enterprises, Inc. on their YouTube channel at https://www.youtube.com/@Uppercrustent for more ideas, product information, and cooking tips.
Recipe provided by Upper Crust Enterprises, Inc.
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