A few months ago, we invited some friends over and bought 3 sets of 6 pack beer to share. That’s 18 cans.
Now, without wanting to sound like an elementary school mathematical problem, we finished 14 cans amongst ourselves. There were 4 untouched cans of beer.
Fast forward three months later, there are still 4 cans of beer sitting in the fridge.
The husband wouldn’t touch them because he doesn’t like drinking alone.
And i have been alcohol free for the past two plus years after getting pregnant and currently breastfeeding my toddler.
These beer cans kinda annoy me. They were squatters which i would love to see disappear because they were just taking up precious space in my fridge. And you can say i am pretty possessive when it comes to fridge space because between HUGE watermelons, papaya and cantaloupes, i always find myself running out of refrigerator room.
So in came Aspiring Baker #38 – Boozy-licious. This month, it is hosted by Jasline of the foodie baker and the theme this month is to cook or bake with alcohol (beer included)
Gleefully, i pulled open the tab of a beer can, knowing as i did so, i will be freeing 330ml (yes that’s the volume of a can of beer) of space. This beer is going into the batter for my fish and chips tonight.
Since there were only two of us eating, i only had a few slices of fish prepped. This means i had a whole LOTTA batter leftover. And no, i wasn’t going to refrigerate this batter for later use because as i stressed on earlier, i really really like my fridge space.
A brilliant idea came to mind. I chopped up some onions, used up the remaining of the batter
So that was our meal. It’s more fried stuff than i would have ever approved. So i made a lil’ salad bed.
And of course not forgetting a lil mayo and some ketchup.
Beer Battered Fish and Chips
Recipe HERE by Paula Deen,
Taken from Food Network
