Description
Enjoy a classic pub-style Crispy Beer Battered Fish and Chips recipe featuring tender fish fillets in a light, crunchy beer batter paired with perfectly crispy double-fried russet potatoes. This traditional British dish is fried to golden perfection and served hot for a satisfying meal.
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 works best)
Chips (French Fries)
- 2 pounds russet potatoes
- Vegetable oil (canola oil or peanut oil for frying)
- Salt to taste
Instructions
- Prepare the potatoes: Cut the potatoes into thick sticks, then rinse them under cold water to remove excess starch. Soak the cut potatoes in cold water for at least 30 minutes to ensure crispiness, then drain and pat dry thoroughly with a clean towel.
- 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 tender but not browned. Remove the fries with a slotted spoon and drain on paper towels. Set aside.
- Make the batter: In a large bowl, whisk together 1 cup of flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold beer until the batter is smooth and slightly thick, being careful not to overmix to keep the batter light and airy.
- Prepare the fish: Pat the fish fillets dry with paper towels. Lightly dredge each piece in flour, shaking off any excess. This helps 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, allowing any excess to drip off, then carefully lower the fish 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 it crisp.
- Second fry for the chips: Raise the oil temperature to 375°F (190°C). Fry the previously cooked potatoes again in batches for 3–5 minutes until golden and crisp. Remove and immediately season with salt while hot.
- Serve: Plate the crispy beer battered fish and golden chips together. Serve hot with traditional accompaniments such as tartar sauce, malt vinegar, or lemon wedges for a perfect pub-style meal.
Notes
- Soaking the potatoes in cold water removes excess starch, which helps in achieving crispiness.
- Double frying the chips ensures they are tender inside and crispy outside.
- Use a cold beer for the batter to make it light and bubbly, resulting in a crisp coating.
- Maintain the oil temperature accurately to avoid greasy fish or chips.
- Drain fried items on a wire rack instead of paper towels to keep them crispy.
