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The Best Beer Battered Fish and Chips Recipe

The Best Beer Battered Fish and Chips Recipe
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★★★★★

4.7 from 30 reviews

This classic Beer Battered Fish and Chips recipe delivers perfectly crispy and golden fried fish paired with tender, crunchy chips. The light beer batter creates a crunchy coating while keeping the fish moist and flaky inside. Served traditional style with malt vinegar and tartar sauce, it’s a comforting, satisfying British pub favorite that you can easily make at home.

Ingredients

Scale

For the Batter and Fish

  • 2 cups all-purpose flour (sifted, plus more as needed)
  • 12 oz brown ale (cold; alternatively, use club soda, sparkling water, or non-alcoholic beer)
  • 36 oz haddock, cod, halibut or catfish fillet (skinless, cut into 4–5 inch strips about 1 1/2-inch wide and 1-inch thick)
  • Kosher salt
  • 1/2 cup all-purpose flour (for dredging)

For the Chips

  • 4 large Idaho potatoes (peeled and sliced 1/2 inch thick)
  • Vegetable oil (for deep-frying)

For Serving

  • Malt vinegar
  • Tartar sauce

Instructions

  1. Prepare the batter: In a medium bowl, whisk together 1 1/2 cups sifted flour with a pinch of salt. Slowly add the cold brown ale and whisk until smooth. For a lighter, airy batter, use an immersion blender to combine gently. The batter should be the thickness of heavy cream. If it’s too thin, whisk in more flour a little at a time. Cover and refrigerate for at least 15 minutes and up to 1 hour to rest.
  2. First frying for chips: Heat vegetable oil in a deep fryer or heavy-bottomed pot to 320°F (160°C). Carefully add the sliced potatoes in batches and fry for 4-5 minutes without letting them brown. Remove with a slotted spoon and transfer to paper towels to drain and cool.
  3. Second frying for chips: Increase the oil temperature to 375°F (190°C). Fry the par-cooked potatoes again in batches until golden brown and crispy, about 2-3 minutes. Drain on paper towels, season with salt, and keep warm on a wire rack in a warm oven.
  4. Prepare fish for frying: Heat the oil to 350°F (180°C). Season fish strips generously with kosher salt on both sides. Place 1/2 cup flour in a shallow dish and dredge each piece of fish in it, shaking off excess. This step removes moisture and helps the batter adhere.
  5. Batter and fry fish: Stir the chilled batter to re-incorporate any settled flour. Dip each floured fish strip into the batter, letting excess drip off. Carefully lower into hot oil and fry, turning once, until golden brown and cooked through, about 3-4 minutes. Avoid overcrowding the fryer.
  6. Keep warm: Use the ‘keep warm’ oven function or preheat your oven to 200°F (93°C). Place fried fish and chips on a wire rack on a baking sheet to keep them warm and maintain crispness until serving.
  7. Serve: Plate the crispy beer-battered fish alongside the double-fried chips. Serve with malt vinegar and tartar sauce on the side for dipping. Enjoy this traditional British favorite fresh and hot.

Notes

  • Using cold beer or soda in the batter helps create a light and airy texture.
  • The double frying method for chips ensures a soft interior with a crispy exterior.
  • Make sure the oil temperature is correct to avoid greasy or soggy fish and chips.
  • Use a thermometer to monitor oil temperatures precisely for best results.
  • Keep the fried items warm on a wire rack, not on paper towels, to prevent sogginess.

Nutrition

Keywords: beer battered fish, fish and chips, British recipe, fried fish, beer batter, crispy fish, homemade fish and chips

Find it online: https://kitchenbyrita.com/the-best-beer-battered-fish-and-chips-recipe/