Description
This Crispy Beer Battered Fish and Chips recipe offers a classic pub-style dish featuring tender cod fillets coated in a light, crunchy beer batter and perfectly double-fried russet potatoes for the ultimate crispy texture. Perfectly seasoned and served hot, this recipe brings the traditional British favorite right to your table with an easy-to-follow frying method.
Ingredients
Scale
Fish and Batter
- 1 ½ pounds cod (or 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 for frying)
- Salt to taste
Instructions
- Prepare the potatoes: Cut the russet potatoes into thick sticks. Rinse them thoroughly under cold water to remove excess starch. Then soak the cut potatoes in cold water for at least 30 minutes. After soaking, drain and pat them completely dry with a kitchen towel or paper towels to ensure crispiness during frying.
- First fry for the chips: Heat the 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 the potatoes from the oil and drain thoroughly on paper towels or a wire rack. Set aside for the next step.
- Make the batter: In a large mixing bowl, whisk together 1 cup of all-purpose flour, ¼ cup cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, and ½ teaspoon black pepper. Gradually add 1 cup of cold beer while whisking to create a smooth, slightly thick batter. Take care not to overmix to maintain batter lightness.
- Prepare the fish: Pat the fish fillets dry using paper towels. Lightly dredge each fillet in all-purpose flour, shaking off any excess to help the batter adhere better during frying.
- Fry the fish: Increase the oil temperature to 375°F (190°C). Dip each floured fillet into the beer batter, letting excess drip off gently. Carefully lower each fillet into the hot oil. Fry for 4–6 minutes until the batter is golden brown and crispy, and the fish is cooked through. Remove the fish and drain on a wire rack to keep crispy.
- Second fry for the chips: Return the partially cooked potatoes to the oil heated at 375°F (190°C). Fry for an additional 3–5 minutes until the chips turn golden brown and crisp. Remove immediately and season with salt to taste while hot.
- Serve: Serve the crispy beer battered fish and hot chips immediately with your choice of tartar sauce, malt vinegar, or fresh lemon wedges for an authentic pub-style meal experience.
Notes
- Soaking the potatoes removes excess starch and helps achieve crispier chips.
- Patting the fish dry and dredging in flour before battering ensures better adhesion of the batter.
- Double frying the chips guarantees a tender inside with a perfect crispy exterior.
- Use a lager or pilsner beer for best flavor and batter texture.
- Maintain proper oil temperature to avoid greasy or undercooked fish and chips.
