Description
Enjoy a classic pub-style Crispy Beer Battered Fish and Chips recipe featuring tender cod fillets coated in a crunchy, golden beer batter, served alongside perfectly fried russet potato chips. This recipe combines a light, bubbly beer batter with a crisp frying technique to deliver authentic British fish and chips at home.
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
- 2 pounds russet potatoes
- Vegetable oil (canola oil or peanut oil) for frying
- Salt to taste
Instructions
- Prepare the potatoes: Peel the russet potatoes and cut them into thick chips. Rinse under cold water to remove excess starch, then pat dry thoroughly with a kitchen towel.
- First fry the chips: Heat vegetable oil in a deep fryer or large pot to 320°F (160°C). Fry the potato chips in batches for about 4-5 minutes until soft but not browned. Remove and drain on paper towels.
- Make the beer batter: In a bowl, whisk together 1 cup flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold beer until you have a smooth, thick batter. Keep the batter cold until ready to use.
- Dredge the fish: Lightly coat the fish fillets with flour, shaking off any excess. This helps the batter to adhere better.
- Batter and fry the fish: Heat oil to 375°F (190°C). Dip each floured fish fillet into the cold beer batter, letting excess drip off, then carefully lower into hot oil. Fry for 4-5 minutes or until golden brown and crispy. Remove and drain on paper towels.
- Second fry the chips: Increase oil temperature to 375°F (190°C) and fry the chips a second time for 2-3 minutes until golden and crispy. Drain on paper towels and season immediately with salt.
- Serve: Plate the crispy beer battered fish alongside the golden chips. Serve with malt vinegar, tartar sauce, or lemon wedges as desired for an authentic pub-style experience.
Notes
- Ensure the oil temperature is correct for frying to achieve a crispy crust without sogginess.
- Use cold beer to keep the batter light and bubbly for extra crispiness.
- Double frying the potatoes creates fluffy insides with a crisp exterior.
- Adjust seasoning on chips after frying to taste.
- Can substitute beer with sparkling water for a non-alcoholic version, though flavor and texture may vary slightly.
