Heston Blumenthal's Beer-Battered Fish and Chips
Crispy, flaky fish and perfectly fried chips using Heston Blumenthal's triple-cooked method and a special beer batter.
3h 15m7Servings
Nutrition
711kcal
18gProtein
76gCarbs
26gFat
Ingredients
CHIPS
Russet Potatoes
1.5 lb
Salt
to taste
FISH BATTER
All-Purpose Flour
200 g
White Rice Flour
200 g
Baking Powder
1 tsp
Salt
pinch
Honey
1 tbsp
Vodka
300 ml
Cold Pale Ale
300 ml
TARTAR SAUCE
Mayonnaise
1 cup
Dijon Mustard
1 tbsp
Malt Vinegar
1 tsp
Lemon Zest
1 tsp
Lemon Juice
1 tsp
Black Pepper
pinch
Diced Gherkins
2 pieces
Diced Onion
1 tbsp
Capers
1 tsp
Capers Juice
1 tsp
Chives
1 tbsp
FISH
Cod Fillets
1.5 lb
All-Purpose Flour
½ cup
Salt
to taste
Equipment
Dutch Oven
Fine Mesh Sieve
Instructions
1Prepare the Chips
20m
20mCut Potatoes
Peel the potatoes and cut them into 3/4-inch thick fries. Trim the edges to create flat surfaces for easier cutting.
Rinse and Soak
Place the cut fries in a pot, cover with cold water, and rinse off excess starch until the water runs clear. Repeat a few times. Fill the pot with fresh water and place on the stove.
Boil Potatoes
Bring the potatoes to a boil with salt. Cook until they are tender and just starting to fall apart. Be careful not to overcook, or they will break apart completely.
Drain and Dry
Carefully remove the potatoes from the boiling water using a spider strainer and place them on a wire rack set over a baking sheet. Let them air dry completely.
2Prepare the Batter
10m
10mCombine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, rice flour, baking powder, and salt.
Add Wet Ingredients
Add the honey, vodka, and cold pale ale to the dry ingredients. Whisk until just combined, leaving a few lumps. The batter should be smooth and slightly thicker than pancake batter.
Chill Batter
Cover the bowl with plastic wrap and chill in the refrigerator until ready to use.
3Prepare the Tartar Sauce
5m
5mCombine Ingredients
In a small bowl, combine the mayonnaise, Dijon mustard, malt vinegar, lemon zest, lemon juice, black pepper, diced gherkins, finely minced onion, capers, caper juice, and chives. Mix well.
Chill Sauce
Cover the bowl and chill in the refrigerator until ready to serve.
4First Fry for Chips
15m
15mHeat Oil
Heat about 3 inches of oil in a Dutch oven to 275°F (135°C).
Fry Chips
Gently add the dried potato fries to the hot oil, one potato at a time, to avoid lowering the oil temperature too much. Fry for about 5-7 minutes until they are cooked through but not browned. Remove from oil and drain on a wire rack.
5Second Fry for Chips & Fry Fish
25m
25mHeat Oil for Second Fry
Increase the oil temperature to 375°F (190°C).
Second Fry Chips
Fry the blanched chips in batches for 2-3 minutes until golden brown and crispy. Remove from oil and drain on a wire rack.
Prepare Fish
Season the cod fillets with salt. Dredge them lightly in all-purpose flour, shaking off any excess.
Batter and Fry Fish
Dip each floured fish fillet into the chilled batter, ensuring it's fully coated. Gently lower the battered fish into the hot oil. Fry for about 4-6 minutes, or until golden brown and cooked through. Remove from oil and drain on a wire rack.
6Serve
5m
5mAssemble
Place the fried fish and chips in a basket lined with checkered paper. Serve with the tartar sauce and lemon wedges.
Garnish
Garnish with fresh chives and a sprinkle of flaky sea salt, if desired.
Tips
Ensure your oil is at the correct temperature for both frying stages of the chips to achieve maximum crispiness.
Do not overcrowd the fryer; fry in batches to maintain oil temperature and ensure even cooking.
The beer in the batter should be very cold to help create a lighter, crispier crust.
The triple-cooking method for the chips is key to achieving a fluffy interior and a crispy exterior.