Main Courses > Seafood Dishes > Fish > Fish and Chips

Classic Beer-Battered Fish and Chips

Enjoy crispy, golden beer-battered fish served with perfectly fried chips for a traditional and satisfying meal. This recipe provides step-by-step instructions for achieving restaurant-quality results at home.

Prep Time
30 minutes
Cook Time
20 minutes
Servings
4
Ingredients
  • 4 pieces Cod fillets
  • 1 cup All-purpose flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1 cup Beer (lager or ale)
  • 3-4 cups Vegetable oil
  • 4 large Potatoes
  • To Serve Malt vinegar
  • To Serve Salt

Preparing the Chips

Peel and cut the potatoes into thick chips (about 1/2 inch thick). Rinse the chips under cold water to remove excess starch. Pat them dry with paper towels. This step is crucial for achieving crispy chips.

Pre-frying the Chips

Heat about 3-4 cups of vegetable oil in a large, heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the chips in batches for about 5-7 minutes, until softened but not browned. Remove and drain on paper towels. Let them cool completely. This is a double frying method, the first fry cooks the potato inside, the second gets the outside crispy.

Preparing the Beer Batter

In a large bowl, whisk together the flour, baking powder, salt, and pepper. Gradually whisk in the beer until you have a smooth batter. Let the batter rest for 15 minutes. This allows the gluten to relax, resulting in a lighter batter.

Frying the Fish

Heat the oil to 350°F (175°C). Pat the cod fillets dry with paper towels. Dip each fillet into the beer batter, ensuring it is fully coated. Carefully lower the battered fish into the hot oil. Fry for 5-7 minutes, until golden brown and cooked through. Remove and drain on paper towels.

Second Fry of the Chips

Increase the oil temperature to 375°F (190°C). Fry the chips again for 2-3 minutes, until golden brown and crispy. Remove and drain on paper towels. Season immediately with salt.

Serving

Serve the fish and chips immediately with malt vinegar and salt. Lemon wedges and tartar sauce are also great accompaniments.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and cooking methods.

Calories: 220kcal
Protein: 15g
Fat: 12g
Carbohydrates: 14g

Other Considerations for Nutrition

For a healthier option, consider baking the fish instead of frying. Using sweet potatoes for the chips can also increase the nutritional value.

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FAQ

  • Can I use a different type of fish?

    Yes, haddock, pollock, or whiting are good substitutes for cod.
  • Can I make the batter ahead of time?

    It's best to make the batter fresh for the best results. However, you can prepare it up to an hour in advance and keep it refrigerated.
  • How do I keep the fish and chips crispy?

    Make sure the oil temperature is hot enough and don't overcrowd the fryer. Drain the fish and chips thoroughly on paper towels.