Print

Classic Crispy Fish and Chips with Beer Batter

A golden, battered piece of fish resting on a generous serving of thick-cut chips, the classic fish and chips.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make authentic, pub-style fish and chips at home using a light, crunchy beer batter and perfectly fried, thick-cut chips.

Ingredients

Scale
  • 2 lbs cod or haddock fillets, about 1 inch thick
  • 1 cup all-purpose flour, plus extra for dusting
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cold beer (lager or pale ale)
  • 1/4 cup cornstarch
  • 4 cups vegetable oil or peanut oil, for frying
  • 4 large Russet potatoes, peeled and cut into 1/2-inch thick chips
  • Malt vinegar, for serving
  • Tartar sauce, for serving

Instructions

  1. Prepare the potatoes: Cut the potatoes into thick chips. Place them in a large bowl of cold water for at least 30 minutes. Drain well and pat them completely dry with paper towels. This step is key for crispy chips.
  2. Make the batter: In a medium bowl, whisk together the 1 cup of flour, salt, pepper, and cornstarch. Slowly pour in the cold beer while whisking until just combined. Do not overmix; a few lumps are fine. The batter should be the consistency of thin pancake batter.
  3. Heat the oil: Pour the frying oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2 inches. Heat the oil to 325°F (160°C).
  4. First fry for chips: Working in batches, carefully place half the dried chips into the oil. Fry for 5 to 7 minutes until they are soft and pale, not browned. Remove with a slotted spoon and drain on a wire rack. Repeat with the remaining chips.
  5. Prepare the fish: Pat the fish fillets very dry. Lightly dust each fillet with plain flour, shaking off any excess.
  6. Second fry for chips (blanching): Increase the oil temperature to 375°F (190°C). Fry the blanched chips again in batches for 2 to 4 minutes until golden brown and crisp. Remove and drain on paper towels. Sprinkle lightly with salt.
  7. Fry the fish: Dip a floured fish fillet completely into the beer batter, allowing excess to drip off. Carefully lower the battered fish into the 375°F (190°C) oil. Fry 2 to 3 fillets at a time to avoid lowering the oil temperature too much.
  8. Cook the fish: Fry for 5 to 8 minutes, turning once, until the batter is deep golden brown and crisp, and the fish flakes easily with a fork. This method helps you achieve that satisfying texture, similar to what you might find with high-quality meal planning services focusing on fresh ingredients.
  9. Drain and serve: Remove the fish and drain on a wire rack set over a baking sheet. Keep warm in a low oven (200°F/95°C) while you finish the remaining fish. Serve immediately with the hot chips, a splash of malt vinegar, and tartar sauce.

Notes

  • For the crispiest results, make sure your beer is very cold when mixing the batter.
  • If you are looking for alternatives to deep frying, consider using a sous-vide precision cooker for the fish first, then a quick air fry, though traditional frying yields the best texture for this dish.
  • Serve with mushy peas for a truly traditional British pub experience.

Nutrition

Find it online: https://blissbatter.com/fish-and-chips-recipe-classic-crispy-beer-batter/