Beer-Battered Fish & Chips (Printable Version)
# What You Need:
→ Fish
01 -
1½ lbs (680 g) white fish fillets (cod, haddock, or pollock), cut into 4–6 pieces
02 -
Salt and pepper to season
03 -
½ cup all-purpose flour (for dredging)
→ Beer Batter
04 -
1 cup all-purpose flour
05 -
½ cup cornstarch
06 -
1 tsp baking powder
07 -
½ tsp salt
08 -
¼ tsp ground black pepper
09 -
1¼ cups cold lager or ale (light beer)
→ Chips
10 -
4 large russet potatoes, peeled and cut into thick fries
11 -
Vegetable oil for deep frying (canola or peanut oil recommended)
12 -
Sea salt to finish
→ To Serve
13 -
Lemon wedges
14 -
Tartar sauce
15 -
Malt vinegar (optional)
# Steps to Follow:
01 -
Soak cut potatoes in cold water for at least 30 minutes. Drain and pat completely dry.
02 -
Heat oil in a deep fryer or large, heavy pot to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not browned. Drain and let cool.
03 -
Increase oil temperature to 375°F (190°C). Fry potatoes again in batches until golden and crisp, 2–3 minutes. Drain and season with sea salt.
04 -
Pat fish dry and season lightly with salt and pepper. Dredge in the ½ cup flour, shaking off excess.
05 -
In a mixing bowl, whisk together flour, cornstarch, baking powder, salt, pepper, and cold beer until smooth.
06 -
Dip each piece of fish in the batter, allowing excess to drip off, then carefully lower into hot oil. Fry in batches for 4–6 minutes until golden and crisp.
07 -
Drain fish on paper towels. Serve hot with chips, lemon wedges, and tartar sauce.
# Additional Notes:
01 -
Keep beer cold for a crispier batter.
02 -
Double-frying the chips gives the best texture.
03 -
For extra flavor, add paprika or cayenne to the batter.