Description
Enjoy a classic pub-style Crispy Beer Battered Fish and Chips with perfectly fried cod fillets and golden, double-fried russet potatoes. This recipe uses a light beer batter for extra crispiness and features a two-step frying process to ensure tender yet crispy results, making it an irresistible comfort meal perfect for any day.
Ingredients
Scale
Fish
- 1 ½ pounds cod (haddock or pollock fillets can be substituted)
- 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 or peanut oil recommended for frying)
- Salt to taste
Instructions
- Prepare the potatoes: Cut the russet potatoes into thick sticks. Rinse them under cold water to remove excess starch, then soak in cold water for at least 30 minutes. Drain thoroughly and pat dry with a kitchen towel to ensure they fry properly.
- 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 with a slotted spoon and drain on paper towels or a wire rack. Set aside while preparing the fish batter.
- Make the batter: In a large bowl, whisk together 1 cup all-purpose flour, cornstarch, baking powder, salt, and black pepper. Slowly add the cold beer while whisking gently until the batter becomes smooth and slightly thick. Avoid overmixing to keep the batter light and airy.
- Prepare the fish: Pat the fish fillets dry using paper towels. Lightly dredge each fillet in flour to help the batter adhere better, shaking off any excess flour before dipping into the batter.
- Fry the fish: Increase the oil temperature to 375°F (190°C). Dip each floured fillet into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry each piece for 4–6 minutes until golden brown and crispy. Remove fish and drain on a wire rack to keep crisp.
- Second fry for the chips: Return the partially cooked potatoes to the oil heated at 375°F (190°C) and fry for an additional 3–5 minutes until they are golden and crispy. Remove immediately and season with salt to taste.
- Serve: Plate the crispy fish and chips hot, accompanied with tartar sauce, malt vinegar, or lemon wedges for a classic pub experience.
Notes
- Using cold beer is essential for a crispy batter.
- Double frying the potatoes ensures a crisp exterior and fluffy interior.
- Patting the fish dry before dredging and battering helps achieve a better crust.
- Maintain oil temperature to avoid greasy fish or soggy chips.
- Can substitute cod with haddock or pollock if preferred.
