Description
A crispy and flaky beer battered fish and chip recipe that you can make right at home!
Ingredients
Scale
- (4) 7 oz fillets of a thick white fish (cod, haddock, pollock)
- 4 large russet potatoes (peeled and sliced)
- High-heat oil or fat for frying, such as avocado oil, refined coconut oil, peanut oil, or lard
For the batter:
- 1/2 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon each garlic powder, onion powder, paprika and sea salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 2/3 cup beer (very cold and preferably not a light beer)
- 2/3 cup sparkling water
Instructions
- Make the batter by combining all the dry ingredients in a large bowl. Reserve 2 tablespoons of the dry mixture. Add the cold beer and sparkling water to the remaining dry ingredients and 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 your desired width and length. Set them aside in cold water. Cut each fish fillet into about 4-inch pieces and set aside.
- When ready to fry, add 2 to 3 inches of your chosen high-heat oil or fat to a large, heavy-bottomed pot or deep skillet and heat to 330°F.
- Fry the potatoes, about 1 cup at a time, for about 2 minutes. Do not brown them. Remove with a slotted strainer and drain on a wire rack or paper towels. Repeat until all the potatoes have gone through the first frying cycle.
- Pat the fish very dry. Dredge each piece in the reserved dry flour mixture, shaking off the excess, then dip into the cold batter.
- Heat the oil to 365–370°F before adding the fish. Carefully add the battered fish to the oil and fry in batches for approximately 6–8 minutes, or until golden brown and cooked through, turning the fish from time to time. Try to keep the oil around 350–365°F as the fish cooks. Drain on a wire rack or paper towels.
- To finish the chips, heat the oil back to 350°F and cook the chips until golden brown. Season with salt and pepper.
Notes
- For best results, use a high-heat oil or fat. Avocado oil, refined coconut oil, peanut oil, or lard all work. Lard will give the fish more of a classic fish fry flavor, while avocado oil has a more neutral flavor. Avoid extra virgin olive oil here because it is not ideal for this style of deep frying.
- This recipe does not use eggs. The light, crispy batter comes from baking powder, cold beer, and sparkling water.
- Prep Time: 25 min
- Cook Time: 25 min
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: American
