Description
This Crispy Beer Battered Fish and Chips recipe delivers a pub-style classic with a perfectly crunchy beer batter coating flaky cod fillets, paired with golden, double-fried russet potato chips. The dish is elevated by a light, flavorful batter made with cold beer, and double frying technique for irresistible crispiness, finished with a sprinkle of salt and served with traditional accompaniments like tartar sauce and lemon wedges.
Ingredients
Scale
Fish and Batter
- 1 ½ pounds cod fillets (can substitute haddock or pollock)
- 1 cup all-purpose flour, plus extra for dredging
- ¼ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cold beer (lager or pilsner preferred)
Chips (Fries)
- 2 pounds russet potatoes
- Vegetable oil (canola or peanut oil recommended for frying)
- Salt to taste
Instructions
- Prepare the potatoes: Cut the russet potatoes into thick sticks, rinse them under cold water to remove excess starch, then soak them in cold water for at least 30 minutes. After soaking, drain and pat the potatoes dry thoroughly to ensure crispiness.
- First fry for the chips: Heat the vegetable oil in a deep pot or fryer to 325°F (165°C). Fry the potato sticks in batches for 4 to 5 minutes until they are tender but not browned. Remove the potatoes from the oil and drain; set them aside to cool.
- Make the batter: In a large bowl, whisk together 1 cup of all-purpose flour, cornstarch, baking powder, salt, and black pepper. Slowly whisk in the cold beer until the batter is smooth and slightly thickened. Be careful not to overmix to keep the batter airy.
- Prepare the fish: Pat the fish fillets dry with paper towels. Lightly dredge each piece in flour, shaking off any excess to help the batter adhere.
- Fry the fish: Increase the oil temperature to 375°F (190°C). Dip each floured fillet into the beer batter, letting excess drip off. Carefully lower the battered fish into the hot oil. Fry the fillets for 4 to 6 minutes until they are golden brown and crispy. Remove and place on a wire rack to drain excess oil.
- Second fry for the chips: Return the partially cooked potatoes to the hot oil at 375°F (190°C) and fry for an additional 3 to 5 minutes until golden and crisp. Remove immediately and season with salt to taste.
- Serve: Serve the crispy beer battered fish and golden chips hot, accompanied by tartar sauce, malt vinegar, or lemon wedges for a traditional pub-style experience.
Notes
- Using cold beer in the batter helps create a light, crispy coating.
- Double frying the chips ensures they are crispy on the outside and tender on the inside.
- Patting the fish dry and dredging in flour before battering helps the coating stick.
- Maintain proper oil temperature to avoid greasy fish or soggy chips.
- Can substitute cod with haddock or pollock based on availability.
- Serve immediately for best texture and flavor.
