Description
Enjoy a classic pub-style meal with this recipe for Crispy Beer Battered Fish and Chips. Tender cod fillets are dipped in a light, crunchy beer batter and fried to golden perfection. Paired with twice-fried russet potatoes, these chips have the ideal crisp exterior and fluffy inside. Perfect for a satisfying homemade comfort meal served with tartar sauce or lemon wedges.
Ingredients
Scale
Fish and Batter
- 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)
Chips
- 2 pounds russet potatoes
- Vegetable oil (canola oil or peanut oil preferred for frying)
- Salt to taste
Instructions
- Prepare the potatoes: Cut the potatoes into thick sticks and rinse them under cold water to remove excess starch. Soak the potato sticks in cold water for at least 30 minutes, then drain and pat dry thoroughly to ensure crispiness when frying.
- First fry the chips: Heat oil in a deep pot or fryer to 325°F (165°C). Fry the potato sticks in batches for 4–5 minutes until they are tender but not browned. Remove from the oil and drain on paper towels. Set aside.
- Make the batter: In a large bowl, whisk together 1 cup flour, cornstarch, baking powder, salt, and black pepper. Slowly whisk in the cold beer until the batter is smooth and slightly thick. Be careful not to overmix to keep the batter light.
- Prepare the fish: Pat the fish fillets dry with paper towels. Lightly dredge each fillet in flour, shaking off any excess to help the batter adhere better.
- Fry the fish: Increase oil temperature to 375°F (190°C). Dip each floured fillet into the beer batter, letting excess drip off. Carefully lower the fillets into the hot oil and fry for 4–6 minutes until golden brown and crispy. Remove the fish and drain on a wire rack to keep crispiness.
- Second fry the chips: Fry the partially cooked potatoes again at 375°F (190°C) for 3–5 minutes until they turn golden and crisp. Remove immediately and season with salt to taste.
- Serve: Serve the crispy beer battered fish and hot chips immediately with tartar sauce, malt vinegar, or lemon wedges for garnish and added flavor.
Notes
- Using cold beer in the batter helps create a light and crispy texture.
- Make sure potatoes are thoroughly dried before frying to prevent oil splatters and soggy chips.
- Double frying the chips ensures they are tender inside and extra crispy outside.
- Maintain oil temperature to avoid greasy fish and chips; use a thermometer for accuracy.
- Allow fried fish to drain on a wire rack rather than paper towels to keep coating crispy.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: British
