Fish and Chips
Fish and Chips is a gluten free, dairy free, and pescatarian recipe with 2 servings. One portion of this dish contains about 41g of protein, 4g of fat, and a total of 279 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. It works well as a main course. From preparation to the plate, this recipe takes roughly 30 minutes. Head to the store and pick up paprika, baking powder, onion powder, and a few other things to make it today. To use up the beer you could follow this main course with the Guinness, Whiskey & Irish Cream Cupcakes as a dessert.
Instructions
Scrub the potatoes well, then cut into 1/4" thick batons. Dry thoroughly with paper towels and leave them sitting on paper towels to allow the surface of the potatoes to dry out for about 30 minutes. You can skip this step if you're pressed for time, but your potatoes won't turn out as crisp.
Mix the flour, cornstarch, paprika, and onion powder in a medium bowl until well combined. Dust each fish fillet with the flour mixture on all sides.
Add 1 1/2" of vegetable oil to a heavy bottomed pot and heat to 330 degrees F. Line a 2 wire racks with 2 layers of paper towels each.Fry the potatoes in batches until a light tan color and the edges are just starting to brown.
Transfer the fried chips to one prepared rack to drain.When the potatoes are done frying, add the baking powder to the flour mixture and whisk together. Then add the cold beer to the flour mixture and lightly whisk together. It's okay if there are still a few lumps, just make sure you do not overmix the batter or it will end up heavy. Dip the fillets in the batter and fry them in batches. Flip the fillets over with tongs when you see the edges start to turn light brown.
Transfer to the second prepared rack as they finish frying.When the fish is done frying, increase the heat of the oil to 375 degrees F. Fry the chips a second time until they are golden brown and crisp.
Drain on a rack and sprinkle with salt. Fry the fish a second time at the higher temperature until golden brown.
Serve the fish and chips with lemon wedges or vinegar.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The FitVine Wine Pinot Grigio with a 4.4 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.
FitVine Wine Pinot Grigio
This slightly dry white wine is clear in color. It's clean, crisp, great tasting with floral notes on the nose and flavors of green apple and a hint of citrus. Finish is fresh.Enjoy tonight without sacrificing tomorrow.