Today we welcome a guest blogger. Deanna Morauski operates the Old Hen Bed & Breakfast in Snoqualmie, Washington. She also produces the highly acclaimed Old Hen Blog, where she shares recipes and cooking tips. And a lot of them. In short, Deanna is a well-respected foodie and food blogger that operates an award-winning bed & breakfast and an acclaimed food blog. We are honored to have her contribute to the Washington Beer Blog. Today, Deanna shares her recipe for Beer-Battered Fish and Chips, along with some suggested beer pairings.
Beer-Battered Fish & Chips
by Deanna Morauski
I admit it. I’m a fair-weather football fan. I’m much more into the game day party menu than I am into the actual game… unless the Seahawks make it to the Superbowl – then I’m all over that like TV cameras on AJ McCarron’s girlfriend. Even when my eyes are on the game though, I know the importance of tasty game day eats. And beer. This recipe will have your friends cheering for you. Serve with the recommend beer at the end of this post and touchdown! Better start practicing your celebratory touchdown dance now.
Canola or vegetable oil for frying
2 egg yolks, beaten
12 ounces of your favorite pilsner beer
1 3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon sea salt (plus more for sprinkling)
2 teaspoons onion powder
1 teaspoon paprika
2.5 pounds fresh halibut
Preheat oil in a heavy-duty deep pan or in a deep fryer to 350 degrees. Line a baking sheet with two or three layers of paper towels.
Make sure the oil maintains this same temperature throughout the cooking process.
Whisk together egg yolks, beer, flour, baking powder, sea salt, onion powder, and paprika in a medium-large bowl.
Rinse the fish with cold water and then pat dry with a paper towel. Cut into 1-2 inch pieces – whichever you prefer – but make sure that all the pieces are as close to the same size as possible so that they all cook in the same amount of time. Using tongs, place a few pieces of fish in the tempura batter. Use tongs to help coat the fish. Carefully place coated fish partially into the preheated oil for about 40 seconds to begin cooking (to prevent it from sinking to bottom of fryer) then let go of the fish and allow it to drop into the oil completely. Use the tongs to adjust fish as needed. Cook for about 3-5 minutes, perhaps longer for larger pieces.
Remove fish from deep fryer when done. Place on paper towel-lined baking sheet. Sprinkle with a wee bit of salt.
Enjoy while hot.
If you use frozen halibut, be sure to defrost and pat dry with paper towels to remove excess moisture before cooking. If you like, you can add the “chips” or fries. I mean, since you have the deep fryer out and all. Cut about 4 russet potatoes into a French fry cut (mandolin works perfectly for this). Deep fry for about three minutes at 350 degrees to blanch. Allow to cool on paper towel-lined baking sheet while you cook the fish. Place fries back into deep fryer again and cook for about 5 more minutes or until golden brown. Place back onto baking sheet when done and lightly coat with sea salt while hot.
What goes best with beer-battered fish and chips? Well, beer, of course. For pairing, Tiffany Adamowski from 99 Bottles in Federal Way, Washington recommends a locally brewed pale ale, such as Two Beers Persnickety Pale Ale, Maritime Pacific Islander, Snoqualmie Copperhead, Fremont Universale, Georgetown Manny’s, Harmon Pinnacle Peak, or Silver City Clear Creek.
Deanna’s love for baking and cooking began as she sat upon a baker’s stool as a little girl. Her love for people grew in the midst of church potlucks. She expresses her loves today creatively through speaking, writing for her foodie blog at theoldhen.com as well as hosting guests, including celebrities, at her award-winning B&B in Snoqualmie Valley, Washington.