Last week, Natalie Bacon wrote about a wonderfully intriguing Voodoo Donut Maple Bacon Ale by the wonderful people over at Rogue. The same day, I received a phone call from my uncle saying he saw the review for this stuff in the newspaper and that he was on a mission to find me a couple bottles. He came through with his promise over the weekend, and I picked up that wonderful bacon beer the other day. Now, the question was what the heck I would do with it. I tasted the beer and it had wonderful smokey notes with a hit of maple that hit you in the aftertaste. I immediately thought to make a beer batter and, I must admit, it was the best fish and chips I’ve ever had. The smokey-sweetness truly comes through into the batter and makes the fish taste like no other fish and chips I’ve ever had – truly remarkable.

Ingredients

1 lb Halibut or Haddock

2 cups All Purpose Flour, plus more for dusting

~2 cups Voodoo Donut Maple Bacon Ale

1 tbsp Baking Powder

1 tsp Garlic Powder

½ tsp Cayenne Pepper

3 Russet Potatoes

Salt and Pepper

Vegetable or Canola Oil for Frying

Directions

1. If you wish to make your own homemade fries, you can follow my detailed guide in my Bacon Poutine Supreme Recipe. If not, follow package instructions. I must say, though, there are few things better than fresh made fries.

2. In a bowl, mix together your flour, baking powder, garlic powder, cayenne pepper and season with a bit of salt and pepper. Mix this together with a wire whisk to break up all the clumps of flour, as well.

3. Once all the big clumps are gone, add in your beer little by little and continue stirring until you get the consistency of pancake batter. It should take about two cups. Keep whisking to get rid of all the lumps!

4. Set your batter aside and dust your fish. I got four nice pieces out of my slightly more than one pound of halibut.

5. Heat your oil to about 350F. Coat each piece of fish one by one and slowly lower then into the oil. I was able to get all four pieces in my very large pan. If you have to do it in batches, so be it.

6. After about 5 minutes, the outside will have gone crispy and golden brown. Set these aside on a rack to rid of the remaining oil.

7. Serve your fish atop your wonderful homemade fries (I really hope you made your own), a slice of lemon, some tartar sauce and malt vinegar. Oh! And a pint of the Voodoo Donut Maple Bacon Ale!