Fish and Chips
User Reviews
5.0
804 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
-
Servings
6
-
Calories
222 kcal
-
Course
Main Course
-
Cuisine
American
Fish and Chips
Report
This easy Fish and Chips recipe is perfectly crispy on the outside and tender and flakey on the inside. Pair it with my homemade tartar sauce and fresh fries for a truly remarkable meal!
Share:
Ingredients
- 1 ½ lbs white fish fillets* , cut into long strips
- 1 cup all-purpose flour , plus more for dredging fish
- 1/2 cup cornstarch
- 1 1/2 teaspoons baking powder
- ¼ teaspoon paprika
- ½ teaspoon salt , plus more for seasoning fish
- ¼ teaspoon freshly ground black pepper , plus more for seasoning fish
- 1 cup cold light beer*
For Serving:
- Hot cooked Fries (fried, baked, or air fryer)
- tartar sauce , ketchup, or fry sauce
- British Malt Vinegar
Instructions
- Heat Oil: Add oil to a deep pot—about 1-2 inches full--and heat oil to 350 degrees F. The oil temperature is key to success: Make sure the oil is at the right temperature. Use a thermometer to monitor the oil temp (at least 350 and no higher than 375). If the oil is too hot, the fish wont cook fast enough before the coating is overly crisp. If the oil is not hot enough, the coating will be soggy/soft instead of crisp. Also, don’t overcrowd the pot, which can lower the oil temp, and keep the coating from crisping.
- Prepare Fish: Depending on the size and shape of your fillets, cut them into strips that are long and at least 1 inch wide. Lay the fish fillets on a paper towel and pat dry. Season them generously with sea salt and pepper and then dredge each filet in a little bit of flour.
- Make Batter: In a large bowl, mix the flour, cornstarch, baking powder, paprika, salt and pepper. Whisk in the beer (or club soda) to the flour mixture and continue mixing until you have a slightly thick, smooth batter. If it’s too thick, add a little more beer.
- Batter and Fry: Check oil temperature to make sure it’s about 350 degrees F. Dip prepared fillets into the batter and use a spoon if needed to help coat the entire fillet. Working in small batches so you don’t overcrowd the pans, carefully lower a few dipped fillets at a time into the hot oil. Fry for approximately 5-7 minutes, turning occasionally, until the batter is crisp and golden and the fish is perfectly cooked. I like to cook just one at the beginning to get an estimated cook time, before cooking more. You don’t want to overcook the fish! Keep in mind the fish will continue to cook a little more as it cools off on the paper towel.
- (If you have any leftover batter, you could also dip and fry onion rings, calamari, or shrimp!)
- Rest: Once cooked, remove the fillets from the hot oil and drain on paper towels. You can keep the cooked fish warm in a 200 degree oven while you cook it all, if you want.
- Serve: Use the same pot of hot oil to make French Fries, or make my Baked French Fries or Air Fryer French Fries. Serve with homemade tartar sauce (it can be made days ahead of time!) and malt vinegar, for dipping.
Notes
- Fish: Cod, pollock, haddock, catfish, perch, or mahi-mahi will all work in this recipe. I prefer fresh, thick cuts. If you use frozen, make sure it is completely thawed.
- Beer: Club soda or sparkling water can be substituted, but beer adds a much richer flavor to the batter. The bubbles create pockets of air in the mixture for a light, crisp batter. The end result doesn't taste like beer.
- To Store: This traditional fish and chips is best served fresh, but leftovers can be kept in an airtight container in the refrigerator. Reheat in the air fryer at 380 degrees, just until crispy.
- To Freeze: Let the fried fish fillets cool completely then store in a freezer safe bag or container for up to 2 months. Reheat in air fryer at 380 degrees until hot and crispy. Serve with tartar sauce and a slice of lemon.
- Baked Fish and Chips would require a dry breadcrumb coating. Try this recipe!
- Air Fryer Fish and Chips: I suggest using a dry batter, like this air fryer fish and chips.
- Gluten Free Fish and Chips: substitute gluten-free all purpose baking mix, for the flour. Use gluten free beer, or club soda.
Nutrition Information
Show Details
Calories
222kcal
(11%)
Carbohydrates
27g
(9%)
Protein
22g
(44%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
49mg
(16%)
Sodium
259mg
(11%)
Potassium
603mg
(17%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
87IU
(2%)
Vitamin C
1mg
(1%)
Calcium
67mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 22g | 44% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 49mg | 16% |
| Sodium | 259mg | 11% |
| Potassium | 603mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
804 reviews
Excellent
Other Recipes
You'll Also Love
