Fish and Chips (British Pub Style)
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
444 kcal
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Course
Main Course
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Cuisine
British
Fish and Chips (British Pub Style)
Description
Fish and Chips (British Pub Style) combines firm white fish such as cod with a batter made from all-purpose flour, baking powder, salt, and very cold beer. The batter's carbonation is key to achieving a light and crispy crust during frying. Potatoes are peeled, sliced thickly, blotted dry, then double-fried—first at 325°F to soften, then at 375°F to crisp and brown, resulting in chips with a tender center and golden crust. Fish pieces are dredged in flour before dipping in batter and frying in hot oil or beef tallow, which contributes traditional flavor. Salt is sprinkled while chips are hot, and malt vinegar is served for seasoning.
This dish is typically served hot and enjoyed with malt vinegar for added acidity that complements the savory, fried flavors. It embodies a classic British pub experience and can be served as a satisfying main course or snack.
Cold beer must be used in the batter for proper lightness and crispness. The recipe advises careful temperature control for frying and properly drying potatoes and fish before cooking to ensure batter adherence and texture. Leftover chips can be kept warm in a 200°F oven to maintain crispness while frying fish.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/4 cups light beer , VERY COLD **See NOTE
- flour chilled, extra; for dredging
- 1 1/2 pounds cod or other firm-fleshed white fish), cut into 4 pieces and patted dry (important for enabling the batter to adhere, or haddock or halibut; fresh
- cooking oil for frying
- beef tallow click link for recipe - it's super easy to make!, use instead of oil for the best traditional flavor
- For the Chips:
- 4 russet potatoes peeled, sliced thickly and put in a large bowl of cold water until ready to fry, or other high starch/low moisture potato; large
- salt for sprinkling
- cooking oil for frying
- malt vinegar for serving, quality British
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
- Use very cold beer to ensure a light and crispy batter due to carbonation.
- Blot the fish and potatoes dry before battering or frying to help ingredients adhere and avoid oil splatter.
- Double-fry the potatoes by frying first at a lower temperature to cook through, then at higher temperature to crisp.
- Keep cooked chips warm and crisp in a 200°F oven while finishing frying fish.
- Substitute sparkling water for beer if avoiding alcohol, but the flavor will differ.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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