Description
This Crispy Beer Battered Fish and Chips recipe delivers classic pub-style fish and chips with a golden, crunchy beer batter coating and perfectly fried russet potatoes. The light and airy batter pairs beautifully with flaky cod fillets, while the homemade fries are crispy and tender. A simple, satisfying dish perfect for comfort food lovers and seafood fans alike.
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)
Potatoes
- 2 pounds russet potatoes
- Vegetable oil (canola, peanut, or other neutral oil for frying)
- Salt to taste
Instructions
- Prepare the Potatoes: Peel the russet potatoes and cut them into thick fries. Soak the cut potatoes in cold water for at least 20 minutes to remove excess starch, which helps in achieving crispiness.
- Heat the Oil: Pour vegetable oil into a deep fryer or a large heavy-bottomed pot to a depth of about 3 inches. Heat the oil to 325°F (163°C) to begin frying the potatoes.
- Blanch the Fries: Drain the soaked potatoes and pat them dry with paper towels. Fry the potatoes in batches in the hot oil for about 3-4 minutes until tender but not browned. Remove and drain on paper towels.
- Make the Beer Batter: In a bowl, sift together 1 cup flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold beer until the batter is smooth and free of lumps. Keep the batter cold until ready to use.
- Heat Oil for Fish Frying: Increase the oil temperature to 375°F (190°C) for frying the fish and finishing the fries.
- Batter and Fry the Fish: Pat the fish fillets dry and lightly dredge them in flour. Dip each fillet into the beer batter, coating completely. Carefully lower the battered fish into the hot oil and fry for 4-5 minutes until golden and crispy. Remove and drain on a wire rack or paper towels.
- Finish the Fries: Return the blanched fries to the hot oil and fry for an additional 2-3 minutes until golden and crispy. Remove, drain, and season with salt immediately.
- Serve: Plate the crispy fish alongside the fries. Serve hot with tartar sauce, lemon wedges, or your favorite condiments.
Notes
- Use cold beer to keep the batter light and crispy.
- Maintaining the correct oil temperature is key to avoid greasy food.
- Russet potatoes are best for fries due to their high starch content.
- Double-frying the potatoes ensures extra crispiness.
- Pat the fish dry before dredging for a better batter stick.
- Serve immediately for the best texture and flavor.
