Fish and Chips (British Pub Style)

Name: Fish and Chips (British Pub Style)
Prep time: 30 min
Cook time: 15 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; 1 teaspoon salt; 1 1/4 cups light beer; extra flour for dredging; 1 1/2 pounds fresh cod, haddock or halibut; oil for frying; use beef tallow instead of oil for the best traditional flavor; For the Chips:; 4 large Russet potatoes or other high starch/low moisture potato; salt for sprinkling; oil for frying; quality British Malt Vinegar

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Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
4 servings
Calories
444 kcal
Course
Main Course
Cuisine
British

Fish and Chips (British Pub Style)

Nevaeh Sloan

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No need to go down to your local pub, chippy or restaurant for the best beer-battered fish and chips. This recipe produces that perfectly crispy, flavorful result you're craving. Recreate the PERFECT beer-battered fish and chips right at home!

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Ingredients

Servings

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 1/4 cups light beer , VERY COLD **See NOTE
extra flour for dredging , chilled
1 1/2 pounds fresh cod, haddock or halibut , (or other firm-fleshed white fish), cut into 4 pieces and patted dry (important for enabling the batter to adhere)
oil for frying
use beef tallow instead of oil for the best traditional flavor (click link for recipe - it's super easy to make!)
For the Chips:
4 large Russet potatoes or other high starch/low moisture potato , peeled, sliced thickly and put in a large bowl of cold water until ready to fry
salt for sprinkling
oil for frying
quality British Malt Vinegar , for serving

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Instructions

*See blog post for details on pro tips. To Make the Chips: Heat the oven to 200 F. Heat the oil in a deep fryer or a large heavy pan or Dutch oven until the temperature reaches over high heat until it reaches 325 degrees F (I use this instant read thermometer). Thoroughly drain the sliced potatoes and blot them with paper towels to remove excess water. Once the oil is 325 F carefully fry the potatoes in small batches to avoid overcrowding and fry for 2-3 minutes until pale and softened. Use a slotted spoon to remove them from the oil and let them cool to room temperature. Increase the temperature to 375 degrees F. Carefully add the fries again, frying in small batches, until they are golden, another 2-3 minutes. Remove with a slotted spoon, place them on a baking sheet or roasting rack, sprinkle with salt while they're still very hot, and place them in the warmed oven while you're frying the fish.
To Make the Fried Fish: Combine the flour, baking powder and salt in a large flat bowl. Pour in the cold beer and whisk until smooth (use the batter immediately, do not let it rest for a while). In another large flat bowl add some extra flour for dredging.Blot the fish with paper towels to remove excess moisture. Thoroughly dredge all sides of the fish in the flour and shake off the excess.Dip the fish into the beer batter to thoroughly coat all sides, allowing some of the excess batter to drip off (but not too much!) If you prefer an extra thick coating you can repeat the process of dredging the fish in flour followed by the batter.
To Fry the Fish: You can either use a deep fryer or you can use a medium-sized skillet and fill it with oil to a depth of at least an inch. Heat the oil to between 350 F and 375 F, using a candy thermometer. Carefully lower the fish into the oil, waiting a few seconds before releasing it to prevent it from sticking to the bottom. Fry the fish in the deep fryer for 5-8 minutes or until nicely golden. If using a frying pan fry the fish for about 2 minutes on each side or until nicely golden. Remove the fish with a slotted spoon, letting the oil drop off, then place the fried fish on paper towels for a few seconds and serve immediately. (If you wait too long to serve the batter will lose its crispiness.)Serve with the chips, a sprinkling of quality British malt vinegar and if desired a serving of authentic British Mushy Peas. Though not traditional in the UK, you can also eat the fish with our homemade Tartar Sauce.

Notes

* Beer contributes flavor to the batter but it's the carbonation in the beer that is key to achieving a light and crispy batter. If you prefer not to use beer you can substitute fizzy seltzer water.

Nutrition Information

Show Details

Serving 1g Calories 444kcal (22%) Carbohydrates 64g (21%) Protein 38g (76%) Fat 2g (3%) Saturated Fat 0.3g (2%) Polyunsaturated Fat 1g Monounsaturated Fat 0.2g Cholesterol 73mg (24%) Sodium 688mg (29%) Potassium 1741mg (50%) Fiber 4g (16%) Sugar 1g (2%) Vitamin A 70IU (1%) Vitamin C 14mg (16%) Calcium 106mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 444 kcal

% Daily Value*

Serving	1g
Calories	444kcal	22%
Carbohydrates	64g	21%
Protein	38g	76%
Fat	2g	3%
Saturated Fat	0.3g	2%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	0.2g	1%
Cholesterol	73mg	24%
Sodium	688mg	29%
Potassium	1741mg	37%
Fiber	4g	16%
Sugar	1g	2%
Vitamin A	70IU	1%
Vitamin C	14mg	16%
Calcium	106mg	11%
Iron	4mg	22%