Beer Batter Fish and Chips with Cold Veggies and Dip

Beer Batter Fish and Chips with Cold Veggies and Dip
4 servings

Ease of Preparation: Easy
Prep Time: 20 minutes



Beer Batter Fish and Chips

1 ¾
cup Flour
tsp Baking Powder
tsp Mrs. Dash Table Blend
tsp Salt
Pinch Cayenne Pepper
Egg Whites
can of Beer (12 oz / 355 ml)
Cooking Spray
lb(s) (450 gms) Frozen 5 Minute Fries,(try McCain)
tsp Seasoning Salt
cup Canola Oil
1 ½
lb(s) (675 gms) Firm White Fish (Halibut or Haddock)
Reserved Beer Mixture

Cold Veggies and Dip

cup Low-Fat Mayonnaise
cup No-Fat Sour Cream
tsp Mrs.Dash Garlic and Herb Seasoning
1 ½
lb(s) (675 gms) Precut Mixed Veggies [Approximately 6 cups celery, cauliflower, broccoli and baby carrots]


Step 1

Take out equipment and ingredients. Preheat oven to 425º F.

Step 2

Combine flour, baking powder and spices into a medium size bowl.

Step 3

Slightly beat egg whites in a different medium size bowl.

Step 4

Add beer, and whisk together. Gradually whisk in dry ingredients until well blended. Set aside.

Step 5

Meanwhile: Spray a cookie sheet with cooking spray. Toss fries on pan in a single layer. Spray tops of fries and lightly sprinkle with seasoning salt. Set timer for 5 minutes.

Step 6

Heat oil on high in a large stove-top pot with deep sides.

Step 7

Cut fish into serving pieces approx 2″ x 4″.

Step 8

Dunk fish into beer mixture to coat. Place fish into oil and cook for 2 minutes per side or until golden. Remove with a slotted spoon and wrap in newspaper.

Step 9

When timer rings for fries, toss and set timer for an additional 5 minutes. This is a meal you have to serve immediately. Don’t put the fries or fish on until you know everyone is around to eat.

Step 10

Blend together mayonnaise, no-fat sour cream, and spice to make veggie dip. Set aside in fridge.

Step 11

Rinse veggies in a colander and arrange on a serving plate.

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