Description
This Crispy Beer Battered Fish and Chips recipe brings the classic pub-style favorite right to your kitchen. Featuring tender cod fillets coated in a light, crunchy beer batter and paired with perfectly twice-fried golden russet potato chips, this dish delivers a satisfying crunch with every bite. The beer in the batter adds a subtle hoppy flavor and a delightfully airy texture, making it an irresistible treat for any fish and chip lover.
Ingredients
Scale
Fish
- 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)
Potatoes
- 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 the potato sticks under cold water to remove excess starch, then soak them in cold water for at least 30 minutes to ensure crispiness.
- 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 they are tender but not browned. Remove from oil and drain on paper towels. Set aside.
- Make the batter: In a large bowl, whisk together 1 cup all-purpose flour, cornstarch, baking powder, salt, and black pepper. Slowly pour in cold beer while whisking until the batter is smooth and slightly thick. Be careful not to overmix to keep the batter light and airy.
- Prepare the fish: Pat the fish fillets completely dry with paper towels. Lightly dredge each piece in flour, shaking off any excess to help the batter adhere better.
- Fry the fish: Increase the oil temperature to 375°F (190°C). Dip each floured fillet into the beer batter, allowing excess to drip off. Carefully lower the fillets into the hot oil. Fry for 4–6 minutes until the coating is golden brown and crispy. Remove and drain on a wire rack or paper towels.
- Second fry for the chips: Fry the partially cooked potato sticks again in the 375°F (190°C) oil for 3–5 minutes until golden and crispy on the outside. Remove and immediately season with salt.
- Serve: Serve the beer battered fish and crispy chips hot, alongside classic accompaniments like tartar sauce, malt vinegar, or fresh lemon wedges for a satisfying pub-style meal.
Notes
- Use cold beer straight from the fridge to keep the batter light and crisp.
- Ensure potatoes are dried thoroughly before frying to avoid oil splatters and sogginess.
- Maintain the oil temperature carefully for perfect frying results—too low and the batter will be greasy; too high and it may burn.
- For extra crispiness, let fried fish rest on a wire rack instead of paper towels to prevent steam buildup.
- This recipe works well with other white fish varieties like haddock or pollock.
