Crispy Beer Batter Fish and Chips
A classic British dish of beer-battered fish served with crispy fried potatoes, perfect for a satisfying meal.
2h 35m4Servings
Nutrition
775kcal
15gProtein
92gCarbs
39gFat
Ingredients
BATTER
Self-Rising Flour
1 cup
Rice Flour
2 tbsp
Baking Powder
½ tsp
Lager Beer
1½ cups
FISH
Cod Fillets
about 6 oz each, cut into 1-inch thick strips
4 pieces
Rice Flour for dusting
½ cup
Salt
to taste
CHIPS
Potatoes
Russet or Maris Piper recommended
2 lb
Vegetable Oil
for frying
4 cups
FOR SERVING
Tartar Sauce
½ cup
Lemon Wedges
2 pieces
Equipment
Deep Fryer
Instructions
1Prepare the Batter
5m
5mCombine Dry Ingredients
In a large bowl, whisk together the self-rising flour, rice flour, and baking powder.
Add Beer
Gradually whisk in the cold lager beer until a smooth, thick batter forms, similar to pancake batter. Do not overmix.
Chill Batter
Cover the bowl and place it in the freezer until ready to use. Keeping the batter cold is key for a crispy coating.
2Prepare the Fish
10m
10mDry the Fish
Pat the cod fillets completely dry with paper towels. Any excess moisture will prevent the batter from adhering properly.
Cut the Fish
Cut the fillets into 1-inch thick strips. This helps them cook faster and more evenly.
Dust with Flour
Lightly dust the fish strips with rice flour, shaking off any excess. This helps the batter stick.
Chill the Fish
Place the dusted fish on a plate lined with crumpled foil (to allow air circulation) and chill in the refrigerator until ready to fry.
3Prepare the Chips
10m
10mCut Potatoes
Peel the potatoes and cut them into 1-inch thick strips, similar in size to the fish pieces.
Rinse and Dry
Rinse the potato strips under cold water to remove excess starch, then pat them completely dry with paper towels. This is crucial for crispiness.
4Fry the Chips (First Fry)
10m
10mHeat Oil
Heat the vegetable oil in a deep fryer to 325°F (160°C).
First Fry
Carefully add the potato strips to the hot oil in batches, being careful not to overcrowd the fryer. Fry for about 5-7 minutes until softened but not browned. They should look pale and slightly limp.
Drain Chips
Remove the chips from the oil and drain them on paper towels. Let them cool for at least 10 minutes.
5Fry the Fish
10m
10mHeat Oil for Fish
Increase the oil temperature to 375°F (190°C).
Batter the Fish
Remove the chilled fish from the refrigerator. Dip each piece into the cold batter, ensuring it's fully coated. Let excess batter drip off.
Fry the Fish
Carefully place the battered fish into the hot oil, two pieces at a time. Fry for 3-4 minutes per side, or until golden brown and crispy. Do not overcrowd the fryer. The batter should be light and crisp, not thick.
Drain the Fish
Remove the fried fish from the oil and drain on paper towels. Keep warm while frying the remaining pieces.
6Fry the Chips (Second Fry)
5m
5mSecond Fry
Increase the oil temperature back to 375°F (190°C). Fry the blanched chips in batches for another 2-3 minutes until golden brown and crisp.
Drain and Season
Remove the chips from the oil, drain on paper towels, and season immediately with salt.
7Serve
2m
2mAssemble
Line a bowl with newspaper (or paper towels). Fill with a generous portion of chips, then top with the fried fish. Serve immediately with tartar sauce and lemon wedges.
Tips
Keep all ingredients, especially the batter and fish, as cold as possible before frying for maximum crispiness.
Ensure the oil is at the correct temperature before frying; too cool and the food will be greasy, too hot and it will burn before cooking through.
Do not overcrowd the fryer; fry in batches to maintain oil temperature and ensure even cooking.
For extra crispiness, consider a double-fry for the potatoes: a lower temperature first fry to cook them through, followed by a higher temperature second fry to crisp them up.