Beer Battered Fish and Chips
User Reviews
5.0
33 reviews
Excellent
Beer Battered Fish and Chips
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Crispy beer battered fish fillets and french fries made at home!
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Ingredients
Fish
- 6 fish fillet cod, pollock, tilapia, or your choice of white fish
- 1 c. flour
- 1 tsp baking powder
- 1 tsp salt
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 12 oz beer or milk
Chips
- vegetable oil for frying
- 4 large russet potatoes peeled and sliced into large fingers (recommend use mandolin slicer)
- salt to taste
Instructions
- Place the potatoes in a bowl of ice water for 20-30 minutes.
- When the time for the potatoes is almost done, heat the vegetable oil in a deep heavy skillet, or deep fryer to 330° F.
- Drain the potatoes and dry them thoroughly with a kitchen towel.
- Carefully, fry the potatoes, about 1 cup at a time, in the hot oil for about 2 minutes. 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.
- In a large bowl, stir together the flour, baking powder, salt, onion powder, and garlic powder. Next, add in the ice cold beer or milk. Stir to mix.
- Add a little more flour on the fish fillets and toss to coat.
- Add the floured fillets to the batter and let the excess batter drip off.
- Carefully add the fish to the 370°F oil.
- Cook until the fish is golden, 2-3 minutes.
- Drain over paper towels.
- To finish the chips, fry the pre-cooked potatoes in the 370°F oil.
- Fry until they are golden brown, and crisp, about 4 more minutes.
- Drain over paper towels.
Notes
- OPTIONS FOR THE BATTER
- You can make a beer batter or a regular batter if you prefer to avoid alcohol. For the beer, I like to use a lager-style beer which is lighter in color and flavor. There are tons of options, so choose one that you like to drink!
- If you opt to leave the beer out, you can use milk in its place. It will give the batter a different flavor and it’s still delicious!
- BEST POTATOES FOR THE CHIPS
- For the chips (French fries) I like to use russet potatoes. They are starchy and don’t have a lot of moisture which makes them perfect for frying.
- You can cut them into French fries with a sharp knife, but using a mandolin makes it really easy to slice them into equal-sized pieces.
- BEST OIL FOR DEEP FRYING
- I use vegetable oil for deep frying, but you can use several other different high-smoke point oils like canola oil or peanut oil. Avoid using cooking oils with low smoke-points like olive oil.
- MORE TIPS
- If you are using a skillet, I recommend using a deep-fry thermometer so you know how hot the oil is. Otherwise, you will have to guess which is very difficult to do – oil that is too cool will make your fish and chips greasy. If it’s too hot you risk burning the batter before the fish is done cooking on the inside.
- If you want to keep the fried fish warm while you finish the chips, place the fish on a baking sheet and keep it in a warm oven until you are ready to serve them.
Nutrition Information
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Calories
424kcal
(21%)
Carbohydrates
87g
(29%)
Protein
11g
(22%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
599mg
(25%)
Potassium
1101mg
(31%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin C
12mg
(13%)
Calcium
94mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 87g | 29% |
| Protein | 11g | 22% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 599mg | 25% |
| Potassium | 1101mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin C | 12mg | 13% |
| Calcium | 94mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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