CategoryChefs Choice, Fish, Main Courses
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.
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
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