Beer Battered Fish and Chips
The secret to this crispy golden coating lies in the beer-infused batter, which gives the fish a light and airy texture while adding subtle depths of flavor. The contrast between the crunchy exterior and the tender, flaky fish inside creates a delightful culinary experience and is easier than you think to create in your home kitchen.
Servings: 2
Calories: 1193kcal
Ingredients
Chips
- 1 ¼ - 1 ½ pounds russet potatoes about 3 potatoes
- 1 teaspoon table salt
- ½ teaspoon black pepper
Fish
- 12 ounces cod filets or your favorite white fish
- 1 cup flour
- 2 tablespoon cornstarch
- 1 teaspoon table salt
- 1 teaspoon paprika
- 1 teaspoon baking powder
- ¼ teaspoon garlic powder
- ½ teaspoon black pepper
- 6 - 8 ounces dark beer It should be cold - you can also substitute sparkling water.
- vegetable oil for frying
Instructions
Chips
- Wash and clean potatoes removing any bruises or imperfections.
- Add the salt and black pepper to a small bowl, then mix the seasonings to combine.
- Slice the potatoes width-wise into half-inch pieces, then slice the potatoes again into ¼ thick fries making sure to cut into similar sizes so they cook evenly.
- Place the cut potatoes into a bowl of water and let them soak for 30 minutes.
- Preheat your oven to 200 degrees we will use this to keep the fries warm and crispy while the fish cooks.
- Add 2-3 inches of oil into a cast iron pan (or deep skillet) over medium-high heat. *The oil should be 365-375 degrees F. before using it to fry the potatoes or fish.
- Once the frying oil has reached 375 degrees F., drain the potatoes from the water, then place them on a paper towel, patting them dry with another paper towel to remove any excess moisture.
- Carefully place the French fries into the heated oil and let them cook for 5-7 minutes until golden brown and fork tender.
- Place a paper towel on a plate or baking sheet, and carefully scoop the chips out of the oil with a slotted spoon, and place them on the paper towel to drain.
- Season the fries with salt and pepper and place in the preheated oven until the fish is done cooking.
Fish
- Divide each piece of fish into two filets, cutting them down to about 1 ½” slices, then place on a paper towel, patting the fish dry with another paper towel.*If you are using frozen cod, make sure to let it thaw overnight in the fridge.
- Add the flour, salt, and black pepper to a bowl, and mix thoroughly to combine.
- Add the cod to the flour mixture, making sure to coat on all sides of the fish
- Add 2-3 inches of vegetable oil to a cast iron pan (deep skillet or Dutch oven) and heat to 375 degrees.You can use the same oil from the chips.
- While your oil is heating add the flour, cornstarch, baking powder, paprika, salt, and black pepper to a medium bowl and whisk together to fully combine.
- Add the cold fizzy dark beer to the flour mixture and continue whisking until you have a somewhat thick batter.*If it is too thick add a little more beer.
- Dip the flour-dredged fish into the batter mixture, making sure to fully cover the fish in the batter.
- Carefully add the battered fish to the hot frying oil, letting the fish cook for 5- 7 minutes. Carefully turn the fish over and continue to cook for 4 -5 minutes until golden brown.Use an instant-read thermometer to ensure you have reached an internal temperature of 165 degrees. If you like your fish a little less done, it can be removed after 145 degrees F.
- Carefully remove the fish from the hot oil and place it on a paper towel over a plate (or on a wire rack) to drain for one minute.
Notes
What type of fish should I use for Fish and Chips?
Cod is my first choice for this classic dish from the UK, but you can use any firm white fish to make beer battered fish and chips. Haddock and pollack are both great options. Tilappia is often used in the US because of its light texture and subtle flavors. It's also less expensive.What type of potatoes are best for chips (french fries)?
Russets and Idaho potaotes are the best choices for french fries. They're dense and have less moisture, which is key to avoiding soggy fries. Yukon gold potatoes can also be used, they're an all-purpose potato that can be used for fries. Red-skinned, new, or fingerling potatoes are not good choices for frying.Nutrition
Calories: 1193kcal | Carbohydrates: 122g | Protein: 45g | Fat: 57g | Saturated Fat: 9g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 73mg | Sodium: 1143mg | Potassium: 2454mg | Fiber: 7g | Sugar: 2g | Vitamin A: 569IU | Vitamin C: 21mg | Calcium: 179mg | Iron: 7mg