Crispy Beer-Battered Fish and Chips

DifficultyBeginner

Crispy Beer-Battered Fish and Chips is a classic British dish featuring golden, crunchy battered fish fillets served alongside thick-cut, crispy fries. The beer in the batter creates a light, airy, and flavorful crust, while the chips are perfectly crisp on the outside and fluffy inside. Served with tartar sauce, mushy peas, and malt vinegar, this meal brings the taste of a British pub straight to your kitchen.

SharePostSaveThreads
Yields4 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr
For the Beer-Battered Fish
 4 white fish fillets (cod, haddock, or pollock)
 1 cup (120g) all-purpose flour (for dredging)
 Salt and black pepper, to taste
 1 cup (120g) all-purpose flour (for batter)
 ½ cup (60g) cornstarch
 1 tsp baking powder
 ½ tsp paprika
 ½ tsp garlic powder
 1 tsp salt
 1 cup (240ml) cold beer (pale ale or lager)
 Vegetable oil, for frying
For the Chips (Fries)
 4 large russet potatoes
 Vegetable oil, for frying
 Salt, to taste
For Serving
 Tartar sauce
 Lemon wedges
 Malt vinegar
 Mushy peas (optional, for an authentic British touch)
Prepare the Chips
1
  • Peel and Cut the Potatoes:
    • Peel 4 large russet potatoes and cut into ½-inch thick fries.
  • Soak in Water:
    • Place the fries in cold water for 30 minutes to remove excess starch.
  • Parboil the Potatoes:
    • Bring a pot of water to a boil, add the fries, and boil for 5 minutes.
    • Drain and let them air-dry for 10 minutes.
  • First Fry (Blanching):
    • Heat vegetable oil to 325°F (163°C).
    • Fry the potatoes in batches for 4-5 minutes, until soft but not browned.
    • Drain on a paper towel-lined plate.
Prepare the Beer Batter
2
  • Mix the Dry Ingredients:
    • In a bowl, whisk together flour, cornstarch, baking powder, paprika, garlic powder, and salt.
  • Add the Beer:
    • Slowly whisk in cold beer, mixing until smooth.
    • Let the batter rest for 5 minutes.
Fry the Fish
3
  • Heat the Oil:
    • Heat vegetable oil in a deep fryer or skillet to 375°F (190°C).
  • Dredge the Fish:
    • Pat the fish fillets dry and season with salt and pepper.
    • Dredge in all-purpose flour, shaking off excess.
  • Coat with Batter:
    • Dip the floured fillets into the beer batter, coating evenly.
  • Fry Until Golden:
    • Carefully place the fish in the hot oil.
    • Fry for 4-5 minutes per side, or until golden brown and crispy.
    • Drain on a wire rack.
Second Fry for the Chips
4
  • Increase the oil temperature to 375°F (190°C).
  • Refry the Chips:
    • Fry the par-cooked potatoes again for 3-4 minutes until golden and crispy.
  • Drain and Season:
    • Place on paper towels and season with salt immediately.
Serve and Enjoy
5
  • Plate the Fish and Chips.
  • Serve with Tartar Sauce, Lemon Wedges, and Malt Vinegar.
  • Optional: Add Mushy Peas for Authenticity.
Pro Tips
6
  • For Extra Crispiness: Use very cold beer and let the batter rest before frying.
  • For a Gluten-Free Version: Substitute rice flour and gluten-free beer.
  • For a Healthier Option: Bake the chips at 425°F (220°C) for 30 minutes, flipping halfway.

 

Ingredients

For the Beer-Battered Fish
 4 white fish fillets (cod, haddock, or pollock)
 1 cup (120g) all-purpose flour (for dredging)
 Salt and black pepper, to taste
 1 cup (120g) all-purpose flour (for batter)
 ½ cup (60g) cornstarch
 1 tsp baking powder
 ½ tsp paprika
 ½ tsp garlic powder
 1 tsp salt
 1 cup (240ml) cold beer (pale ale or lager)
 Vegetable oil, for frying
For the Chips (Fries)
 4 large russet potatoes
 Vegetable oil, for frying
 Salt, to taste
For Serving
 Tartar sauce
 Lemon wedges
 Malt vinegar
 Mushy peas (optional, for an authentic British touch)

Directions

Prepare the Chips
1
  • Peel and Cut the Potatoes:
    • Peel 4 large russet potatoes and cut into ½-inch thick fries.
  • Soak in Water:
    • Place the fries in cold water for 30 minutes to remove excess starch.
  • Parboil the Potatoes:
    • Bring a pot of water to a boil, add the fries, and boil for 5 minutes.
    • Drain and let them air-dry for 10 minutes.
  • First Fry (Blanching):
    • Heat vegetable oil to 325°F (163°C).
    • Fry the potatoes in batches for 4-5 minutes, until soft but not browned.
    • Drain on a paper towel-lined plate.
Prepare the Beer Batter
2
  • Mix the Dry Ingredients:
    • In a bowl, whisk together flour, cornstarch, baking powder, paprika, garlic powder, and salt.
  • Add the Beer:
    • Slowly whisk in cold beer, mixing until smooth.
    • Let the batter rest for 5 minutes.
Fry the Fish
3
  • Heat the Oil:
    • Heat vegetable oil in a deep fryer or skillet to 375°F (190°C).
  • Dredge the Fish:
    • Pat the fish fillets dry and season with salt and pepper.
    • Dredge in all-purpose flour, shaking off excess.
  • Coat with Batter:
    • Dip the floured fillets into the beer batter, coating evenly.
  • Fry Until Golden:
    • Carefully place the fish in the hot oil.
    • Fry for 4-5 minutes per side, or until golden brown and crispy.
    • Drain on a wire rack.
Second Fry for the Chips
4
  • Increase the oil temperature to 375°F (190°C).
  • Refry the Chips:
    • Fry the par-cooked potatoes again for 3-4 minutes until golden and crispy.
  • Drain and Season:
    • Place on paper towels and season with salt immediately.
Serve and Enjoy
5
  • Plate the Fish and Chips.
  • Serve with Tartar Sauce, Lemon Wedges, and Malt Vinegar.
  • Optional: Add Mushy Peas for Authenticity.
Pro Tips
6
  • For Extra Crispiness: Use very cold beer and let the batter rest before frying.
  • For a Gluten-Free Version: Substitute rice flour and gluten-free beer.
  • For a Healthier Option: Bake the chips at 425°F (220°C) for 30 minutes, flipping halfway.

Notes

Crispy Beer-Battered Fish and Chips
Visited 1 times, 1 visit(s) today

Leave A Comment

Your email address will not be published. Required fields are marked *