Around the World in 80 Foods: England and the BEST Beer-Battered Fish (and Chips) You Will Ever Eat!

If any of my loyal readers are of that noble Anglo-Saxon lineage across the wide Atlantic, are ardent followers of the D-Day Darlings war-time musical group, love Britain's Got Talent, or just simply LOVE British food (I happen to be all of the above!), then this latest installment of Around the World in 80 Foods should make you grin from ear to ear...especially once you try these tasty little fishees swimming around in a batter that, let's face it, ALL of us can love or relate to in one way or another! After years of testing a variety of fish and chip recipes, I (humbly!) combined all of the best ingredients to create these little British beauties that I would like to think even Ivanhoe and King Richard the Lion-Hearted might like! Enjoy!

1 lb. salmon (or a mix of salmon and cod fillets)

1 egg

1/2- 3/4 of a bottle of craft beer, such as Black Butte, 10 Barrel, etc.

a heaping 3/4 Tbsp. garlic powder

a heaping 3/4 Tbsp. paprika

1/2 tsp. dill 

1 tsp. salt

1/2 cup flour

oil for frying

Heat enough vegetable oil in a cast iron chicken fryer to cook all of your fillets (oil should be 365 degrees F. when you start frying). In a shallow, wide bowl, combine the flour, salt, and all of the spices. Crack the egg into the middle of the flour dredge, and with a fork, gradually whisk it into the flour until combined as much as possible. Very slowly pour in your beer, using the same technique of using your fork to gradually whisk/stir the liquid in, staring from the middle of the bowl and working your way to the sides in a circular motion. The beer will fizz and make the batter wonderfully frothy as you do this. Once the batter reaches the consistency you desire, stop! :) Take your fillets out of the package(s), pat dry with a paper towel, lightly season with salt and pepper and dip individually into the batter, coating each fillet with as much batter as you can.  Once each fillet is coated, place in hot oil and continue until all your fillets are into the oil, keeping an eye on the ones you have already placed in to ensure none of them burn. (Adjust heat from high to med-high, and down to medium if necessary).Cook the fillets until golden to dark brown but not burned, rotating/flipping several times and making sure all sides are cooked. When the fish flakes when poked and lightly pulled with a fork, remove all fillets (with a slotted spoon) to a ceramic dish lined with paper towels (to absorb excess oil).  Serve with jojos, tater tots, (I prefer home-made, thickly sliced (round) chips made from red or Yukon potatoes sprinkled with non-MSG seasoned salt.) and home-made tartar sauce (my favorite tartar sauce is simply combining some of my mom's home-made sweet relish with some mayonnaise...and VOILA!)