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Crispy Beer Battered Fish and Chips

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A quick and easy recipe for crispy beer battered fish and golden chips with a perfect crunch and tender flaky fish inside. Ideal for cozy dinners, family gatherings, and casual get-togethers.

Ingredients

Scale
  • 1.5 pounds (680 g) white fish fillets (cod, haddock, or pollock), skinless and boneless
  • 1 cup (120 g) all-purpose flour, plus extra for dusting
  • 2 tablespoons cornstarch
  • 1 cup (240 ml) cold beer (lager or pale ale preferred)
  • 1 teaspoon baking powder
  • 1 teaspoon salt, plus more for seasoning
  • Freshly ground black pepper, to taste
  • 4 large russet or Yukon gold potatoes (about 2 pounds/900 g), peeled and cut into chips
  • Vegetable oil (canola or sunflower) for frying
  • Lemon wedges, for serving (optional)
  • Malt vinegar or tartar sauce, for serving

Instructions

  1. Peel and cut potatoes into thick, even strips about ½ inch (1.25 cm) wide. Rinse under cold water to remove excess starch, then pat dry with a clean towel. Set aside. (10 minutes)
  2. Heat oil to 325°F (160°C). Fry potatoes in batches for about 4-5 minutes until soft but not browned. Remove and drain on paper towels. (15 minutes)
  3. In a mixing bowl, whisk together 1 cup (120 g) all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, and a pinch of black pepper. Gradually whisk in 1 cup (240 ml) cold beer until smooth. Keep batter cold if possible. (10 minutes)
  4. Pat fish fillets dry with paper towels. Cut into portions if needed. Lightly dust each piece with flour to help batter adhere. (5 minutes)
  5. Increase oil temperature to 350°F (175°C). Dip each floured fish piece into the batter, allowing excess to drip off, then gently lower into hot oil. Fry in batches to avoid overcrowding. (5-7 minutes per batch)
  6. Fry fish until batter is crisp and golden brown and fish flakes easily with a fork. Remove and drain on a wire rack or paper towels. (10 minutes)
  7. Turn oil temperature up to 375°F (190°C). Fry the par-cooked chips again until golden and crispy, about 2-3 minutes. Drain and season immediately with salt. (8 minutes)
  8. Serve immediately with lemon wedges and your favorite condiments like malt vinegar or tartar sauce.

Notes

Keep the batter cold and oil hot for maximum crunch. Do not overcrowd the fryer to maintain oil temperature. Use a wire rack to drain fried fish to avoid sogginess. Fresh oil or well-filtered oil improves flavor and crispiness. Double frying the chips ensures crispy texture. For gluten-free option, use gluten-free flour and gluten-free beer or sparkling water.

Nutrition

Keywords: beer battered fish, fish and chips, crispy fish, homemade fish and chips, fried fish, beer batter, easy fish recipe, pub food

Find it online: https://tastypierecipes.com/crispy-beer-battered-fish-and-chips-recipe-easy-homemade-perfect-crunch/