Beer Batter Fish and Chips Recipe
These crispy beer-battered Fish and Chips are such a satisfying meal. Serve with a side of coleslaw for a meal everyone will love!
Once upon a time there was a little boy who was a picky eater. When out and about, this picky eater would hardly eat anything other than chicken tenders. If chicken tenders were on the menu. The picky eater’s parents were perfectly pleased. If not, then trouble would ensue.
One day the picky eater and his family ventured out to a new restaurant, a new restaurant that had no chicken tenders in sight. None whatsoever. Whatever will the picky eater’s parents do? Well, thankfully there were Fish and Chips on the menu that day, so without a word to the picky eater, his parents discreetly ordered it for him. When the Fish and Chips arrived, he gobbled them right up. “Oh,” his parents said, “we didn’t know you liked fish. How nice of you try something new!” The picky eater cleaned his plate and wouldn’t share a bite of his Fish and Chips.
True story. One that we still get a chuckle out of from time to time. Yes, crispy Fish and Chips can even please the pickiest of eaters.
Light and crispy beer-battered fish accompany hand-cut chips (aka, french fries) for this traditional British Fish and Chips. Serve it all up with a malted vinegar, tartar sauce and a side of coleslaw for a most satisfying meal.
Tips for frying fish:
- Lightly coat fish in flour before battering to help batter stick better.
- Use a handy dandy Candy/Deep Fry Thermometer. Don’t try to estimate. Use a thermometer and know for sure that the oil is hot enough for frying.
- Avoid crowding the pot. Not only does adding a bunch to hot oil all at once lower the overall temperature of the oil but the food can begin to bunch and stick together.
- Drain excess oil. Prepare paper towel lined baking sheet or cooling rack to allow food to drain off excess oil while cooling.
- Keep warm until ready to serve. If not eating right away, keep warm in an oven set on the lowest temperature.
- 6 large russet potatoes, peeled and sliced into ½-inch strips/fries
- Canola oil, for frying
- 1½ cup all-purpose flour, divided
- 1 tablespoon salt, divided
- 1 teaspoons ground black pepper
- 1 teaspoon garlic powder
- 1 cup beer (lager or ale)
- cold water as needed
- 1½ pounds skinless cod fillets (or haddock), cut to preferred size
- Canola oil, for frying
- kosher salt
- optional for serving: malt vinegar, tartar sauce
- Prepare the chips (fries):
- Add 3-inch depth of oil to a large pot heavy bottomed pot or Dutch oven. Heat oil to 325-degrees F.
- Carefully add chips (fries) to hot oil, working in batches as needed to avoid overcrowding. Fry the chips for 3 minutes, drain and spread out on paper towel lined baking sheet. (Please note: chips are not fully done at this stage.)
- Prepare the fish:
- Mix the ½ cup flour, 1 teaspoon salt and black pepper in a shallow bowl or dish; set aside.
- In a separate bowl whisk together the remaining 1 cup of flour, 2 teaspoons salt, and 1 teaspoon garlic powder. Gradually whisk in beer until smooth. (Batter should be consistency of thick cream. If batter is too thick, gradually stream in cold water 1 tablespoon at a time; if it’s too thin sprinkle in more flour 1 teaspoon at a time until it thickens up to correct consistency.)
- Fry it up:
- Increase oil temperature to 375-degrees F.
- Dredge fish in dry flour mixture. Tap off excess. Dip fish in beer batter, allow excess to drain off.
- Working in batches, carefully add battered fish and chips to oil and cook until golden brown, approximately 5-7minutes.
- Transfer cooked fish and chips to paper towel lined baking sheets or cooling rack. Sprinkled with kosher salt while still warm.
- Serve with malt vinegar and/or tartar sauce.