Description
This Crispy Beer Battered Fish and Chips recipe delivers classic pub-style fish and chips with perfectly golden, crispy battered fish and twice-fried russet potato chips. The batter, made with cold beer and a mixture of flour, cornstarch, and baking powder, creates a light, crunchy coating that complements flaky cod fillets. The potatoes are soaked, blanched, and then fried twice for extra crispness. Ideal for a satisfying homemade comfort meal.
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
For Frying and Seasoning
- Vegetable oil (canola or peanut oil)
- Salt (to taste)
Instructions
- Prepare the potatoes: Cut the potatoes into thick sticks suitable for chips. Rinse them under cold water to remove excess starch, then soak in cold water for at least 30 minutes to ensure crispiness when fried. Drain and pat dry thoroughly before frying.
- 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 they are tender but not browned. Remove and drain on paper towels or a rack. Set aside to rest.
- Make the batter: In a large bowl, whisk together 1 cup flour, cornstarch, baking powder, salt, and black pepper. Slowly whisk in the cold beer until the mixture is smooth and slightly thickened. Be careful not to overmix to keep the batter light and airy.
- Prepare the fish: Pat the fish fillets dry with paper towels to remove excess moisture. Lightly dredge each fillet in all-purpose flour, shaking off any excess flour to help the batter adhere properly.
- Fry the fish: Increase the oil temperature to 375°F (190°C). Dip each floured fillet into the beer batter, letting the excess drip off. Carefully lower the fillet into the hot oil and fry for 4–6 minutes, until the batter is golden brown and crispy and the fish is cooked through. Remove the fish and drain on a wire rack to keep it crispy.
- Second fry for the chips: Return the oil to 375°F (190°C). Fry the partially cooked potatoes again in batches for 3–5 minutes until they turn a golden color and achieve a crispy texture. Remove the chips and immediately season with salt.
- Serve: Serve your crispy beer battered fish and golden chips hot with traditional accompaniments like tartar sauce, malt vinegar, or lemon wedges for an authentic pub-style experience.
Notes
- Soaking the potato sticks in cold water removes excess starch, yielding crispier fries.
- Double frying the potatoes ensures a tender interior with a crunchy exterior.
- Using cold beer helps the batter coat crisply and lightens the texture.
- Make sure the oil temperature is accurate; too low results in greasy fish, too high burns the batter.
- Drain fried items on a wire rack instead of paper towels to prevent sogginess.
- Any firm white fish like haddock or pollock can be used interchangeably with cod.
