Description
This Crispy Beer Battered Fish and Chips recipe delivers a pub-style classic with golden, crunchy battered fish and perfectly crisp double-fried chips. Using cold beer in the batter adds a light, airy texture to the flaky white fish, while the twice-fried potatoes achieve that ideal crispy-on-the-outside, fluffy-on-the-inside finish. Perfect for a comforting homemade meal that rivals your favorite fish and chips takeaway.
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)
Chips
- 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. Rinse them under cold water to remove excess starch, then soak in cold water for at least 30 minutes. Drain and thoroughly pat dry 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 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 pepper. Slowly whisk in the cold beer until smooth and slightly thick. Be careful not to overmix to keep the batter light.
- Prepare the fish: Pat the fish fillets dry with paper towels. Lightly dredge each piece in flour, shaking off excess to help the batter adhere.
- Fry the fish: Increase the oil temperature to 375°F (190°C). Dip each fillet into the batter, allowing excess to drip off, then carefully lower it into the hot oil. Fry for 4–6 minutes until golden brown and crispy. Remove and drain on a wire rack to keep crispy.
- Second fry for the chips: Fry the partially cooked potatoes again at 375°F (190°C) for 3–5 minutes until golden and crisp. Remove and season immediately with salt.
- Serve: Serve the crispy beer battered fish and chips hot with tartar sauce, malt vinegar, or lemon wedges for a classic pub-style meal.
Notes
- Use cold beer for the batter to keep it light and crispy.
- Double frying the potatoes ensures they are crispy on the outside and fluffy inside.
- Keep the fish fillets dry before dredging to help the batter stick better.
- You can substitute cod with haddock or pollock according to preference or availability.
- Serve immediately to enjoy the best texture and taste.
