Name: Beer-Battered Fish & Chips
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: British
Ingredients: 1.5 lbs Fresh Cod or Haddock fillets; 4 large Russet potatoes, peeled and cut into thick batons; 1.5 cups All-purpose flour; 0.5 cup Cornstarch; 1 tsp Baking powder; 12 oz Cold Lager or Pale Ale; 2 quarts Vegetable oil for frying; to taste Salt and freshly ground black pepper

Seafood

Beer-Battered Fish & Chips

Experience the ultimate British comfort food with this recipe featuring flaky white fish enveloped in a light, shatteringly crisp beer batter. Paired with thick-cut, double-fried chips, it's the perfect pub-quality meal to enjoy in the comfort of your own home.

Prep

25m

Cook

30m

Serves

Calories

780kcal

Qty	Ingredient
1.5 lbs 680 g	Fresh Cod or Haddock fillets
4 large 1 kg	Russet potatoes, peeled and cut into thick batons
1.5 cups 190 g	All-purpose flour
0.5 cup 65 g	Cornstarch
1 tsp 5 g	Baking powder
12 oz 355 ml	Cold Lager or Pale Ale
2 quarts 1.9 L	Vegetable oil for frying
to taste 0 g	Salt and freshly ground black pepper

2 Method

Step 1. Prepare the chips: Soak the cut potato batons in cold water for 30 minutes to remove excess starch. Drain and pat them thoroughly dry with paper towels.

Step 2. Blanch the chips: Heat oil in a deep fryer or large pot to 300°F (150°C). Fry the potatoes in batches for 5 minutes until soft but not browned. Remove and drain on a wire rack.

Step 3. Prepare the fish: Pat the fish fillets completely dry with paper towels. Season with salt and pepper. Lightly dredge each fillet in a little bit of plain flour, shaking off any excess.

Step 4. Make the batter: In a large bowl, whisk together the flour, cornstarch, and baking powder. Slowly pour in the ice-cold beer, whisking gently until just combined. Do not overmix; a few small lumps are fine.

Step 5. Fry the fish: Increase the oil temperature to 375°F (190°C). Dip a fish fillet into the batter to coat completely, then carefully lower it into the hot oil. Fry for 4-6 minutes, turning once, until the batter is deep golden brown and crispy. Drain on a wire rack.

Step 6. Crisp the chips: While the fish rests, return the blanched chips to the 375°F (190°C) oil. Fry for 2-3 minutes until golden and crispy. Drain and season immediately with salt.

Step 7. Serve: Serve the hot fish and chips immediately with malt vinegar, tartar sauce, or mushy peas.

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Use ice-cold beer to ensure the batter becomes light and airy; the temperature shock creates a crisper crust.
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Always pat the fish dry before dredging; any moisture on the surface will cause the batter to steam and fall off.
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Don't overcrowd the pot when frying, as this drops the oil temperature and leads to greasy food.
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A wire rack is better than paper towels for draining, as it allows air to circulate and prevents the bottom from getting soggy.