Beer Battered Fish and Chips
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
779 kcal
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Course
Main Course
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Cuisine
British
Beer Battered Fish and Chips
Description
This Beer Battered Fish and Chips recipe pairs mild cod fillets dipped in a foamy beer batter with homemade fries made from russet potatoes. The batter is prepared by mixing flour, cornstarch, baking powder, salt, pepper, and gradually whisking in beer, creating a thin, airy coating that crisps up in hot oil.
Potatoes are peeled and cut into wedges or strips, then fried twice: first at a moderate temperature until tender, then again at a higher temperature to achieve a golden, crisp exterior. The fish is fried immediately after initial fry of potatoes, resulting in flaky, moist fish with a crunchy crust.
Serve this classic dish with traditional condiments such as lemon wedges, malt vinegar, or tartar sauce to complement the rich flavors. The recipe’s careful temperature monitoring ensures even cooking and avoids soggy or greasy results.
Optional substitutions for beer include milk, buttermilk, or dark soda, which may slightly change the batter’s texture and flavor.
Ingredients
- 1 quart vegetable oil
- 4 medium russet potato
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 to 1 1/2 cups beer
- 2 pounds cod sliced into strips
Instructions
- Heat vegetable oil in a large pot over medium heat to 350 degrees Fahrenheit. Monitor the temperature closely.
- Meanwhile, peel and slice potatoes into wedges or strips (fries). Pat them dry.
- In a medium-sized mixing bowl make the beer batter by whisking together flour, cornstarch, baking powder, salt, and pepper. Slowly whisk in beer until combined and smooth.
- Working in 2 to 3 batches, add potatoes to vegetable oil and fry until potatoes are soft, about 3 to 4 minutes per batch. Remove from oil and transfer to a paper towel lined plate to drain. Monitor the temperature and adjust heat as necessary to maintain a temperature near 350 degrees.
- Dip cod fish into batter to coat and then place directly into the hot oil. Fry until golden brown and flaky, flipping halfway through, about 3 to 4 minutes per side. Remove from oil and transfer to a paper towel lined plate to drain.
- Return potatoes to the 350 degree oil and fry a second time for 2 to 3 minutes until crisp. Remove from oil and transfer to paper towel lined plate and season with salt to taste. Serve hot.
Notes
- Fish and chips are traditionally served with lemon wedges, malt vinegar, or tartar sauce for enhanced flavor.
- You can substitute the beer in the batter with milk, buttermilk, or a dark soda like Coca-Cola if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 779 kcal
% Daily Value*
| Calories | 779kcal | 39% |
| Carbohydrates | 64g | 21% |
| Protein | 51g | 102% |
| Fat | 34g | 52% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 187mg | 62% |
| Sodium | 773mg | 32% |
| Potassium | 1901mg | 40% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 297IU | 6% |
| Vitamin C | 14mg | 16% |
| Calcium | 81mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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