Guinness-Battered Fish And Chips

• 2 cup Guinness beer
• 1 tsp. baking soda
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1 egg
• All purpose flour
• 8-3 oz. cutlets of Pollack, Cod or Haddock, boneless, sliced on bias,

1. -In large mixing bowl, add beer, baking soda, salt & pepper, and egg.
2. - With a whisk, slowly add enough flour until the batter is thick, not runny and adheres to a wooden spoon.
3. - Heat oil in a deep fryer or in a deep sided saute pan to 350 degrees.
4. - Dredge fish in flour, shaking off excess and dip in batter, covering all sides of fish
5. - Holding battered fish, gently dip into hot oil, holding halfway in, wait 15 seconds and drop into oil.
6. - This will prevent the fish from sticking to the bottom.
7. - Flip fish over when brown on one side and cook altogether about 6-8 minutes, depending on the thickness of filets.
8. - The fish should be all one color all the way thru or 140 degrees internal temperature.
9. - Serve with tarter sauce and French fries

beer, baking soda, salt, ground black pepper, egg, flour, cutlets of pollack

Taken from www.epicurious.com/recipes/member/views/guinness-battered-fish-and-chips-52026601 (may not work)