Description
This classic Crispy Beer Battered Fish and Chips recipe delivers perfectly golden, crunchy battered fish with tender, crispy double-fried russet potatoes. Using a beer batter with baking powder ensures a light, puffed coating, while the double frying method creates traditional pub-style chips. Perfect for a satisfying homemade meal that brings the taste of a British pub right to your plate.
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 preferred)
Chips
- 2 pounds russet potatoes
- Vegetable oil (canola or peanut oil) for frying
- Salt to taste
Instructions
- Prepare the potatoes: Cut the 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 to ensure crispiness.
- First fry for the chips: Heat oil in a deep pot or fryer to 325°F (165°C). Fry the potatoes in batches for 4–5 minutes until tender but not browned. Remove with a slotted spoon and drain on paper towels or a wire rack. Set aside.
- Make the batter: In a large bowl, whisk together 1 cup flour, cornstarch, baking powder, salt, and pepper. Slowly whisk in the cold beer until the batter is smooth and slightly thick. Be careful not to overmix to keep the batter airy.
- Prepare the fish: Pat the fish fillets dry with paper towels. Lightly dredge each piece 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 batter, allowing excess to drip off, then carefully lower into the hot oil. Fry for 4–6 minutes or until the batter is golden brown and crispy. Remove and drain on a wire rack or paper towels.
- Second fry for the chips: Return the partially cooked potatoes to the hot oil at 375°F (190°C) and fry for an additional 3–5 minutes until golden and crispy. Remove, drain, and immediately season with salt.
- Serve: Serve the crispy beer battered fish and chips hot, accompanied by tartar sauce, malt vinegar, or lemon wedges for traditional flavor enhancements.
Notes
- Soaking the potatoes helps remove excess starch, which contributes to crispier chips.
- Using cold beer in the batter keeps it light and creates a bubbly texture when fried.
- Double frying the chips ensures they are cooked through and crispy on the outside.
- Maintain the correct oil temperature to avoid greasy fish and soggy chips.
- Serve immediately for best texture and flavor.
