A crispy and flaky beer battered fish and chip recipe that you can make right at home!
- (4) 7 oz fillets of a thick white fish (cod, haddock, pollock)
- 4 Large Russet Potatoes (peeled and sliced)
- Light, flavorless oil for frying
For the batter:
- 1/2 Cup Flour
- 1 teaspoon Baking Powder
- 1/2 tsp each Garlic Powder, Onion Powder, Paprika and Sea Salt
- 1/4 tsp Black Pepper
- 1/8 tsp Cayenne Pepper
- 2/3 Cup Beer (VERY cold and preferably not a light beer)
- 2/3 Cup Sparkling Water
- Make the batter by combining all the dry ingredients in a large bowl. RESERVE 2 TABLESPOONS. Add the cold beer and sparkling water. Stir until you have a thick smooth batter. Place the batter in the fridge for 15-30 minutes.
- Meanwhile, peel and cut the potatoes into slices of desired width and length. Set aside in cold water. Cut each fish fillet into about 4″ pieces and set aside.
- When ready, coat the bottom of a large deep skillet with olive oil and heat over a med/med high heat until it reaches 330°F.
- Carefully, fry the potatoes, about 1 cup at a time, in the hot oil for about 2 minutes. Do NOT brown them. Remove with a slotted strainer and drain over paper towels. Repeat until all potatoes have gone through the 1st frying cycle.
- Increase the oil temperature to 370°F.
- Quickly dredge the fish in the reserved flour and dip into the beer batter, coating the entire fillet. Carefully add the fish and fry for approximately 6-8 minutes or until golden brown, turning the fish from time to time. Drain over paper towels.
- To finish the chips, check that oil temperature has risen back up to 350°F and cook the chips until golden brown. Season with salt and pepper.