Description
This Crispy Beer Battered Fish and Chips recipe delivers perfect pub-style fish and chips with flaky white fish encased in a crunchy beer batter, paired with twice-fried golden crisp russet potatoes. The beer batter is light and airy, while the double frying technique ensures crispiness without the sogginess. Classic condiments like tartar sauce, malt vinegar, and lemon wedges round out this traditional British favorite perfect for a hearty meal.
Ingredients
Scale
Fish
- 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 or peanut oil for frying)
- Salt, to taste
Instructions
- Prepare the potatoes: Cut the russet 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 with paper towels.
- First fry for the chips: Heat vegetable oil in a deep pot or fryer to 325°F (165°C). Fry the potatoes in batches for 4–5 minutes until they become tender but not browned. Remove them from oil and drain on paper towels or a rack. Set aside.
- Make the batter: In a large bowl, whisk together 1 cup all-purpose flour, cornstarch, baking powder, salt, and pepper. Slowly pour in the cold beer while whisking continuously until the batter is smooth and slightly thick. Avoid overmixing to keep it light and airy.
- Prepare the fish: Pat the fish fillets dry with paper towels. Lightly dredge each fillet in all-purpose flour, shaking off any excess flour before battering.
- Fry the fish: Increase the oil temperature to 375°F (190°C). Dip each floured fillet into the beer batter, letting excess batter drip off. Carefully lower the fillets into the hot oil. Fry for 4–6 minutes until the batter is golden brown and crispy. Remove fish from oil and drain on a wire rack or paper towels.
- Second fry for the chips: Return the partially cooked potatoes to the 375°F (190°C) oil and fry for an additional 3–5 minutes until golden brown and crisp. Remove promptly and season with salt.
- Serve: Plate the crispy beer battered fish with the double-fried chips while hot. Serve alongside tartar sauce, malt vinegar, or fresh lemon wedges for a classic experience.
Notes
- Use cold beer straight from the fridge to keep the batter light and bubbly.
- Soaking the potatoes removes excess starch for crispier chips.
- Double frying the chips ensures a tender inside and crunchy outside.
- Maintain proper oil temperatures for best frying results: 325°F for first fry, 375°F for second fry and fish frying.
- Drain fried items well to prevent greasy texture.
- Serve immediately for maximum crispness.
