Classic Fish and Chips
Crispy beer-battered fish with golden fries, a British pub favorite.
20 mins
Prep Time
20 mins
Cook Time
2
Servings
Ingredients
- 2 cod fillets (or haddock)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup cold beer (lager or ale)
- 2 large potatoes (Russet or Maris Piper)
- Vegetable oil (for frying)
- 1 lemon (cut into wedges)
- Tartar sauce (for serving)
Nutrition Facts
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Instructions
Prep the potatoes: Peel and cut them into thick chips (about 1/2 inch wide). Rinse under cold water to remove excess starch, then pat dry thoroughly.
First fry the chips: Heat oil in a deep fryer or large pot to 300°F (150°C). Fry the chips in batches for 4-5 minutes until soft but not colored. Drain on paper towels.
Make the batter: In a bowl, mix flour, baking powder, salt, and pepper. Gradually whisk in cold beer until smooth. Let rest for 10 minutes.
Prep the fish: Pat fillets dry with paper towels. Season lightly with salt. Dredge in a little flour (this helps batter stick), then shake off excess.
Fry the fish: Heat oil to 375°F (190°C). Dip each fillet into batter, letting excess drip off. Carefully lower into oil. Fry for 6-8 minutes until golden and crispy. Drain on a rack.
Second fry the chips: Increase oil temp to 375°F (190°C). Fry chips again for 2-3 minutes until golden and crispy. Drain and season with salt.
Serve immediately with lemon wedges, tartar sauce, and malt vinegar on the side.
Chef's Tips
- Fish Tip: Use fresh, thick white fish fillets for best results. Cod and haddock are traditional choices.
- Batter Tip: Keep the batter cold for maximum crispiness. You can even chill the bowl beforehand.
- Oil Temp: Use a thermometer to maintain proper frying temperatures for perfect texture.
- Double Fry: The two-stage frying ensures chips are fluffy inside and crispy outside.
- Drain Well: Let fried items drain on a rack instead of paper towels to prevent sogginess.
- Beer Substitute: If avoiding alcohol, use sparkling water in the batter.
