Crispy Beer-Battered Fish and Chips

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

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

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

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

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

Plate the Fish and Chips.
Serve with Tartar Sauce, Lemon Wedges, and Malt Vinegar.
Optional: Add Mushy Peas for Authenticity.

Pro Tips

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.

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Crispy Beer-Battered Fish and Chips