Beer Battered Fish and Chips
User Reviews
5
Beer Battered Fish and Chips
Description
This recipe includes a batter mixing flour, baking powder, salt, onion powder, garlic powder, and either cold beer or milk. The choice between beer and milk adjusts the flavor and texture, with beer providing a lighter, crispier crust. The white fish fillets are dusted with flour, dipped in the batter, and fried at 370°F until golden brown and cooked through.
Potatoes are peeled and cut into large fries, soaked in ice water to remove starch, then fried twice—first at a lower temperature to cook through, then at a higher temperature to crisp. Using russet potatoes ensures an ideal fluffy interior with a crunchy exterior. Vegetable oil heated to correct temperatures provides consistent frying results.
This classic combination creates a satisfying contrast: a crunchy, flavorful fish coating alongside golden chips. It pairs well with tartar sauce or malt vinegar for a traditional meal. Using a deep-fry thermometer is recommended to maintain frying temperatures and avoid greasy or burnt results.
The batter and chips preparation tips also include suggested substitutions for beer and oil types as well as storage advice for keeping fish warm while finishing the chips.
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 russet potatoes peeled and sliced into large fingers (recommend use mandolin slicer, large
- 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
- You can substitute beer with milk in the batter for a non-alcoholic version, which will alter the flavor but remain tasty.
- Russet potatoes are recommended for frying due to their starch content and low moisture, yielding crisp fries.
- Use vegetable oil, canola, or peanut oil for frying, avoiding oils with low smoke points like olive oil.
- A deep-fry thermometer helps maintain proper oil temperature; oil too cool leads to greasy food, too hot burns batter before fish is cooked.
- Keep fried fish warm in a low oven while cooking chips to serve both hot together.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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