Description
Crispy Beer Battered Fish and Chips is a pub-style classic made with flaky white fish and golden chips.
Ingredients
Scale
- 1 ½ pounds cod (haddock, or pollock fillets)
- 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 works best)
- 2 pounds russet potatoes
- Vegetable oil (canola oil, or peanut oil for frying)
- Salt (to taste)
Instructions
- Cut the potatoes into thick sticks. Rinse under cold water to remove excess starch, then soak in cold water for at least 30 minutes. Drain and pat dry thoroughly.
- Heat oil in a deep pot or fryer to 325°F (165°C). Fry the potatoes in batches for 4–5 minutes until tender but not browned. Remove and drain. Set aside.
- In a large bowl, whisk together 1 cup flour, cornstarch, baking powder, salt, and pepper. Slowly whisk in the cold beer until the batter is smooth and slightly thick. Do not overmix.
- Pat the fish fillets dry. Lightly dredge each piece in flour, shaking off excess.
- Increase oil temperature to 375°F (190°C). Dip each fillet into the batter, letting excess drip off, then carefully lower into the hot oil. Fry for 4–6 minutes until golden brown and crispy. Remove and drain on a wire rack.
- Fry the partially cooked potatoes again at 375°F for 3–5 minutes until golden and crisp. Remove and immediately season with salt.
- Serve the fish and chips hot with tartar sauce, malt vinegar, or lemon wedges.
Notes
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 0g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 40mg