Dinner tonight: fish and chips

Making fish batter is simple, but this one takes on new life with dark beer. Its natural carbonation ­creates a lighter batter while the stout's hearty flavour stands up to the frying process. Don't forget the chips!

Prep time10 min

Cook time20 min

Serves4

• 175 ml (3/4 c) prepared tartar sauce
• 3 ml (3/4 tsp) crab boil seasoning
• 1.4 L (5 to 6 c) canola oil
• 350 ml (1 1/2 c) all-purpose flour
• 2 ml (1/2 tsp) salt
• 1 ml (1/4 tsp) cayenne pepper
• 1 bottle (350 ml/12 oz) stout or dark beer
• 750 g (1 1/2 lb) tilapia fillets, cut into 2.5 x 8-cm (1 x 3-in) strips
• 375 g (3/4 lb) frozen french fries

1. In a small bowl, stir together the tartar sauce and seasoning and set aside.
2. In a large pot, heat the oil over medium heat to185°C(360°F)on a deep-fry thermometer or until a cube of bread droppedinto the oil takes about 40 seconds to brown.
3. In a large bowl, whisk together the flour, salt and cayenne. Stir in the beer until a thick batter forms.
4. Drop half the tilapia strips into the batter and turn to coat. Drop the tilapia pieces, one by one, into the oil and cook, turning frequently until golden brown and the fish is cooked through, five to six minutes. Remove the fish from the oil with a slotted spoon and transfer to a paper towel–lined baking sheet. Return the oil to 185°C(360°F) and repeat with the remaining tilapia.
5. Meanwhile, cook the french fries according to the package directions.
6. Line small baskets with newspaper and serve the fish and chips in the basket.

In addition to the tartar sauce, serve this dish accompanied by some malt vinegar and hot-pepper sauce.

Tilapia isn't the only fish in the sea (or, rather, the lake); other fish that are suitable for fish and chips include haddock, cod, halibut, plaice.

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