Description
This classic pub-style Crispy Beer Battered Fish and Chips recipe delivers perfectly golden, crunchy fish fillets paired with twice-fried, crispy russet potato chips. The light beer batter creates a deliciously airy crust, while the double frying technique ensures crispy, tender fries. Perfect for an authentic British-inspired comfort meal at home.
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)
Chips
- 2 pounds russet potatoes
- Vegetable oil (canola or peanut oil 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. After soaking, drain and pat the potatoes dry thoroughly 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 to 5 minutes until they become tender but not browned. Remove the potatoes and drain on paper towels or a wire rack. Set aside.
- Make the batter: In a large bowl, whisk together 1 cup of all-purpose flour, cornstarch, baking powder, salt, and black pepper. Slowly whisk in the cold beer until the batter is smooth and slightly thick. Be careful not to overmix to keep the batter light and crispy.
- Prepare the fish: Pat the fish fillets 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 fillet into the beer batter, allowing any excess to drip off. Carefully lower the fillets into the hot oil and fry for 4 to 6 minutes until the batter is golden brown and crispy. Remove the fish and drain on a wire rack to keep them crispy.
- Second fry for the chips: Fry the partially cooked potatoes again at 375°F (190°C) for 3 to 5 minutes until golden and crisp. Remove the fries and immediately season with salt to taste.
- Serve: Serve the crispy beer battered fish and chips hot with classic accompaniments like tartar sauce, malt vinegar, or lemon wedges for a perfect traditional meal.
Notes
- Soaking the potatoes in cold water removes excess starch and helps achieve crispiness.
- Double frying the chips ensures a tender interior and crunchy exterior.
- A cold beer batter is key to a light, crispy coating on the fish.
- Use a thermometer to maintain correct oil temperatures for frying.
- Drain fried fish and chips on a wire rack instead of paper towels to prevent sogginess.
- Serve immediately for best texture and flavor.
