Fish and Chips
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
222 kcal
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Course
Main Course
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Cuisine
American
Fish and Chips
Description
This Fish and Chips recipe uses white fish fillets such as cod, haddock, or pollock, seasoned and lightly dredged in flour before dipping in a batter made from all-purpose flour, cornstarch, baking powder, paprika, salt, pepper, and cold beer. The beer's carbonation helps create a light, airy batter that crisps well when fried at 350-375°F. Maintaining proper oil temperature and avoiding overcrowding helps achieve a crispy coating without sogginess.
Serving alongside hot French fries and condiments like tartar sauce, ketchup, or malt vinegar is traditional. The golden crisp exterior encases tender, flaky fish, delivering a satisfying texture and classic flavors familiar in British and English-style fish and chip shops.
Fresh thick cuts of fish produce the best results, but completely thawed frozen fish can be used. Beer can be swapped for club soda, though beer adds flavor and texture. Leftovers store well in the refrigerator and reheat crisply in an air fryer. The fish can also be frozen after frying for up to two months. For gluten-free versions, substitute gluten-free flour and beer or club soda.
Ingredients
- 1 ½ lbs white fish cut into long strips, fillets
- 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 black pepper plus more for seasoning fish, freshly ground
- 1 cup beer cold, light
For Serving:
- French Fries fried, baked, or air fryer, hot, cooked
- tartar sauce , ketchup, or fry sauce
- malt vinegar British
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
- Use fresh thick-cut white fish like cod, haddock, or pollock; thaw frozen fish completely before cooking.
- Maintain oil temperature between 350°F and 375°F to achieve a crispy batter without sogginess.
- Leftovers can be refrigerated and reheated crisply in an air fryer.
- Fried fish can be frozen for up to 2 months; thaw overnight before reheating.
- For gluten-free, use gluten-free flour and beer or club soda in the batter.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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